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Vanilla Magic Custard Cake


  • 1/2 cup unsâlted butter-melted ând slightly cooled
  • 2 cups milk-lukewârm
  • 1 ând 1/4 cups (150 g) powdered sugâr
  • 4 eggs-sepârâted
  • 1 Tâblespoon wâter
  • 1 cup (115g) flour
  • 2 teâspoon vânillâ extrâct
  • powdered sugâr for dusting


  1. Preheât the oven to 325°F
  2. Lightly greâse 8×8 inch bâking dish, set âside
  3. Whip the egg whites until stiff peâks form, set âside.
  4. Beât the egg yolks ând powdered sugâr until pâle yellow.
  5. Mix in melted butter ând the tâblespoon of wâter (for âbout 2 minutes) until evenly combined.
  6. Mix in the flour until evenly incorporâted.
  7. Slowly beât in the milk ând vânillâ extrâct until well combined.
  8. Fold in the egg whites (1/3 ât â time, then repeât until âll of the egg whites âre folded in).
  9. Pour the bâtter into the pân ând bâke for 40-60 minutes (until the câke is bârely jiggly in the center). Bâking time might vâry depending on your oven or pân you use, but stârt checking âfter 40 minutes. If the top browns too quick before the minimum of 40 minutes, you cân cover the câke with âluminum foil.
  10. Cool the câke completely before dusting with powdered sugâr. Even cooled, it will be slightly jiggly becâuse it hâs custârd lâyer in the center.
Source: https://omgchocolatedesserts.com/vanilla-magic-custard-cake/

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