I’ve always been fascinated with this Magic Custard Cake or sometimes called as Miracle Cake. I always wondered why it was called as such. Is there really magic happening in this cake? That is what I am going to share with you today.
Do you want to see a magic? Look closely at the cake and tell me how many layers you see. If you say 3, then you got it right. This cake has 3 layers. The base looks like custard crust, the middle is soft custard and the top is a foamy light cake layer. That’s 3, but guess what? This Magic Custard Cake was made using only 1 cake batter. That’s right, 1 cake batter, 3 wonderful cake layers. You might ask how so?
Ingredients
- 4 large Eggs, separated at room temperature
- 3/4 cup granulated Sugar
- 1/2 cup unsalted Butter, at room temperature – cut into cubes
- 3/4 cup All-Purpose Flour – sifted
- 2 cups Milk, lukewarm
- 1teaspoon Vanilla Extract
- Icing Sugar – for dusting
Instructions
- Preheat oven to 325F. Lightly grease an 8 x 8 inch square cake pan and line with parchment paper.
- Warm milk in microwave, about 20 seconds then set aside.
- In mixing bowl, Add egg yolks and sugar and beat until smooth, creamy and pale yellow in color (about 3-5 minutes). Gradually add cubed butter and continue mixing for approximately 2-3 minutes on high-speed. Mix in flour until incorporated. Slowly add the milk and vanilla, beating at low-speed. Make sure there are no lumps of flour in the mixture.
- Use a strainer to make sure the batter is smooth with no lumps.
- Using an electric mixer, whisk egg whites on high-speed until soft peaks are formed.
- Gently stir in egg whites to the custard mixture, 1/3 at a time and stir. The batter will be quite thin and foamy on top. Make sure that there are no cloudy lumps of egg white as it could cause the top layer to crack. Pour batter into prepared cake pan.
- Bake 50-60 minutes or until top is lightly golden and firm to the touch. The batter should not wiggle when you push the pan back and forth.
- Takeout from the oven and let cool completely. Transfer into a flat surface, using the extended parchment paper to lift the cake. Dust top with icing sugar. Cut and serve.
