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Introduction:
Magic Custard Cake is a dessert that truly lives up to its name. A silky custard base topped with a light, fluffy cake layer, this delicious treat is surprisingly simple to make, despite its magical transformation during baking. Whether you're an experienced baker or just beginning, this cake will captivate your taste buds and leave you wondering how it came to be. With just a few ingredients, you'll create a dessert that looks and tastes like it took hours of effort.
Let’s explore how to make this magical dessert and uncover some creative ways to serve and store it.
Ingredients:
4 large eggs (room temperature)
1 cup of sugar
1 teaspoon of vanilla extract
1/2 cup of unsalted butter (melted)
1 cup of all-purpose flour
2 cups of whole milk (lukewarm)
A pinch of salt
Powdered sugar (for dusting, optional)
Instructions:
Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper for easy removal later.
Separate the Eggs: In a large bowl, separate the eggs into yolks and whites. Place the yolks in one bowl and the whites in another. Be sure no yolks get mixed into the egg whites.
Make the Batter: In the bowl with the egg yolks, whisk together the sugar, vanilla extract, and melted butter until the mixture becomes smooth and pale. Add the flour and salt, then stir in the lukewarm milk until fully combined.
Whisk the Egg Whites: In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form. This step is crucial for achieving the signature fluffy layer of the cake.
Combine the Mixtures: Gently fold the beaten egg whites into the yolk mixture. Be careful not to deflate the egg whites too much; a little air is key to the cake's texture.
Bake the Cake: Pour the batter into your prepared baking pan. The batter will seem thin, but don’t worry—it will form two layers during baking. Bake for 45-50 minutes, or until the top is golden and the center has set. The cake should have a custard-like base with a light cake top.
Cool and Serve: Allow the cake to cool completely in the pan before dusting with powdered sugar (optional) and slicing. The custard layer will settle as it cools, creating the perfect contrast with the fluffy top.
Tips for Serving and Storing:
Serving Tip: This cake is best served chilled or at room temperature. Cut into small squares, and top with fresh berries or a dollop of whipped cream for an extra indulgence.
Storing Tip: Magic Custard Cake can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well—just wrap individual slices tightly in plastic wrap, and store in a freezer bag for up to 2 months. To enjoy, let it thaw in the fridge overnight.
Variants:
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