Directions
1. Prep the Oven and Pan
Preheat your oven to 325°F (160°C). Lightly grease a 9×9-inch baking dish or line it with parchment paper.
2. Separate the Eggs
Carefully separate the egg yolks into one bowl and the whites into another.
3. Whisk the Yolks
Beat together the egg yolks, sugar, and vanilla until the mixture is pale and smooth. Slowly pour in the melted butter while whisking until combined.
4. Incorporate Flour and Milk
Sift in the flour gradually while stirring. Slowly add the lukewarm milk, mixing until you have a smooth, pourable batter.
5. Beat the Egg Whites
Add a pinch of salt to the egg whites and whip them until stiff peaks form. This step is key for that fluffy sponge layer on top!
6. Fold Whites into Batter
Gently fold the whipped egg whites into the batter in three parts. The batter will look thin and slightly lumpy—that’s perfect!
7. Bake to Perfection
Pour the batter into the prepared pan, smoothing the surface. Bake for 50 to 60 minutes, until the top is golden and the center jiggles slightly when shaken.
8. Cool and Enjoy
Allow the cake to cool completely in the pan. Chill for a firmer texture or serve a bit warm if you prefer it softer. Cut into squares and dust with powdered sugar before serving.
Pro Tips for Best Results
Use lukewarm milk to prevent curdling in the batter.
Fold the egg whites carefully to keep the mixture airy—avoid overmixing!
For neat slices, let the cake cool fully and use a sharp knife.
This Magic Custard Cake is a stunning dessert that impresses every time, with its unique layers and heavenly flavor. Give it a try and enjoy a little magic on your plate!
