Favorite Recipes

Magic Custard Cake 

Why is this "magic"? Well, while this cake is baking the batter separates into three layers; a cake layer on top, a custard layer in the middle, and another layer of cake on the bottom. My sister and I used this recipe for a family party over the summer and it was amazing.

*This recipe is from http://whiteonricecouple.com/recipes/magic-custard-cake/ with some minor adjustments


Ingredients:

• 1/2 cup (113g) of unsalted butter
• 2 cups (480ml) milk
• 4 eggs, separated
• 4 drops white vinegar
• 1 1/4 cups (150g) confectioner's sugar (a.k.a. powdered sugar) If you use regular sugar 150g will equal about 3/4 cup
• 1 tablespoon (15ml) of water
• 1 cup (115g) flour
• 1 teaspoon (5ml) vanilla extract
• extra confectioner's sugar for dusting (if desired)

Directions:

1. Preheat the oven to 325°F. Lightly butter or grease a 8"x8" baking dish
2. Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside. 
3. Whip the egg whites and vinegar to stiff peaks (if you turn your whisk upside down, the peaks should stand straight up without collapsing; the mixture should be thick and heavy. When the bowl is tilted the mixture shouldn't slide around). Set aside.
4. Beat the egg yolks and sugar until light. Mix in the melted butter and the tablespoon of water for about 2 minutes (or until evenly incorporated).
5. Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until everything is well mixed.
6. Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
7. Pour the batter into the prepared pan and bake for 45-60 minutes or until the top is golden. Allow cake to completely cool before cutting and then dust with confectioner's sugar.

*For faster cooling you can place the cake in the fridge. Even after fully cooled, it will still be slightly jiggly.