1. Prepare the Oven and Pan
- Preheat Oven: Preheat your oven to 325°F (163°C). Grease and flour an 8-inch square baking pan or line it with parchment paper.
2. Make the Batter
- Melt Butter: In a small saucepan, melt the butter over low heat. Once melted, remove from heat and let it cool slightly.
- Mix Egg Yolks and Sugar: In a large mixing bowl, whisk together the granulated sugar and egg yolks until pale and creamy.
- Add Butter and Vanilla: Gradually mix in the melted butter and vanilla extract.
- Add Milk: Slowly pour in the milk while whisking to combine.
- Add Flour and Salt: Sift the flour and salt into the mixture and whisk until smooth.
3. Beat Egg Whites
- Beat Egg Whites: In a separate bowl, use an electric mixer to beat the egg whites (and cream of tartar, if using) until stiff peaks form. The egg whites should be glossy and hold their shape.
- Fold Whites into Batter: Gently fold the beaten egg whites into the batter. Be careful not to deflate the egg whites; fold until just combined.
4. Bake the Cake
- Pour Batter: Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake: Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The cake will have a wobbly center; this is normal.
- Cool: Allow the cake to cool completely in the pan on a wire rack. The cake will continue to set as it cools.
5. Serve
- Dust with Powdered Sugar: Once completely cooled, dust the top with powdered sugar if desired.
- Cut and Serve: Cut the cake into squares and serve. It can be enjoyed at room temperature or chilled.
Tips for Success
- Egg Whites: Ensure that there are no traces of egg yolk in the egg whites before beating them. This will help them whip up to stiff peaks.
- Mixing: Gently fold the egg whites into the batter to maintain the airy texture. Avoid over-mixing.
- Cooling: Let the cake cool completely to allow the layers to set properly. The magic of the cake’s layers develops as it cools.
Variations
- Flavor Variations: Add a teaspoon of lemon zest or almond extract to the batter for a different flavor twist.
- Berry Topping: Serve with fresh berries or a berry compote for added flavor and a pop of color.
- Chocolate Magic Cake: Substitute 1/4 cup of the flour with cocoa powder to make a chocolate version of this cake.
Conclusion
Vanilla Magic Custard Cake is a delightful dessert that offers a unique texture experience with its three distinct layers. The magic lies in its simplicity and the way it transforms during baking. With its creamy custard middle and light, airy top, this cake is a treat that’s sure to impress and satisfy. Enjoy this magical dessert with a cup of tea or coffee, or as a special ending to any meal!