Vanilla Magic Custard Cake

Printed from: www.grandmotherskitchen.net

Ingredients

Makes: 1 - 9x9 inch cake - 9 servings

1/2 cup unsalted butter, melted and let cool to just warm

2 cups milk, heated to lukewarm, we substituted non-sweetened original Almond milk

4 eggs, separated

1 1/4 cups confectioners' sugar, sifted

1 Tablespoon cold water

1 cup all purpose flour

2 teaspoons pure vanilla extract

confectioners' sugar for dusting

Directions

1. Preheat the oven to 325 degrees F.

2. Lightly grease the baking dish with butter.

3. Melt the butter over low heat in a small saucepan on the stove-top. Take off the stove and let cool to just warm.

4. Heat the milk in a saucepan on the stove-top to just lukewarm. Shut off and take off stove.

5. Separate the egg yolks from the egg whites into separate small mixing bowls.

6. Beat the egg whites until stiff peaks form then set aside.

7. Beat the egg yolks and confectioners' sugar with an electric mixer until it is a pale yellow color.

8. Add in the warm butter and the tablespoon of water and mix together for 2 more minutes until evenly combined.

9. Add the flour and mix in until evenly incorporated.

10. Slowly add the milk and mix in.

11. Add the vanilla and mix in.

12. Fold in the egg whites 1/3 at a time with a rubber spatula. Don't beat them in, just keep folding until the texture is that of small marble size. Don't be alarmed at the texture. It will have small lumps.

13. Pour the batter into the prepared caked pan and bake 40-50 minutes or just until the cake is barely jiggly in the center.

14. Different ovens cook at different temperatures. Be sure to look at the 40 minute mark and check how much it jiggles when you move the pan. Ours took 45 minutes.

15. Also if your cake top is browning too much or too fast, you can always tent it with aluminum foil.

16. Remove from the oven and place onto a cooling mat.

17. Let the cake cook completely before cutting.

18. Place the pieces onto a cutting board and dust them all lightly with confectioners' sugar. We used a sifter but if you don't have one you can use a sieve and spoon and work the confectioners' sugar through.

19. Place the dusted magic custard cake onto a serving dish.

20. This cake is by far best eaten same day it is baked but any leftovers can be refrigerated and eaten the next day.

21. This cake naturally forms its layers when it is baking.

ENJOY!

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