Vanilla Magic Custard Cake

About this Recipe

mag·ic

/ˈmajik/: : the use of means (such as charms or spells) believed to have supernatural power over natural forces. (1)

This cake recipe definitely falls into the category of magic. Unless of course you are a food scientist. Then this cake would simply be an act of simple science...of weights of specific ingredients combined with weights of other ingredients just doing what is natural. In Grandmother's Kitchen we choose to believe in magic. Either way, give this cake recipe a try and see for yourself you would rather we change the name to Vanilla Science Custard Cake. Like a lot of dessert recipes, and cake recipes in particular this Vanilla Magic Custard Cake uses a good chunk of butter. If you don't already know butter is made by churning the fresh cream from raw cow milk. The fat part (the butter) naturally separates from the milk. It is whipped up really fast and turns into butter. . again ..magic or science? It's all matter of perspective.

Grandmother's Tips for vanilla Magic Custard Cake:

1. For sure try this cake and if you have children, its kind of an interesting process how the layers end up forming.

2. We used Almond milk as an alternative to dairy milk. The cake tasted good, but texture was a little different than with dairy milk.

3. Our eggs had very very orange-yellow yolks which made the layer look very dark. If you want a lighter look to the cake use eggs that have a soft yellow yolk.

4. Don't be alarmed at the texture of the egg whites portion when folding in. You should keep folding in until they are the texture of peas.

When you’re cleaning up in your kitchen after making food, always make sure you’re wiping down all surfaces well and using a natural kitchen cleaner like vinegar to disinfect the surfaces. Also, replacing or washing your dishcloths and towels is going to be important since a lot of bacteria lives on your dishcloths. By following these few house cleaning tips, you’ll always have a clean kitchen to prepare delicious healthy meals in.


Ingredients

(Print)

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!

Return to this Vanilla Magic Custard Cake recipe or check out more recipes at Grandmother's Kitchen

When you’re making any recipe, it’s important to use fresh ingredients and then to store your finished recipe properly so that you don’t end up with mold growing on your food. It’s best to keep perishable food in the fridge and don’t leave them out longer than a couple of hours. Also, always use clean storage containers when storing your food as well so that there is no cross-contamination. Then, to avoid mold growing on your leftovers or baked goods, always try and eat the food within 3 days of putting it away.

It’s also a good idea to learn how to remove mold from your home and kitchen and to clean your kitchen regularly. You should especially clean your fridge out regularly since mold spores can live in the fridge even after you remove the moldy item from your fridge. Use simple vinegar to clean out the fridge and wipe away any mold and bacteria. Then make sure you wipe the entire fridge to dry it and keep it clean.

Get ready to be surprised by this interesting and magical custard cake recipe. This cake goes into the oven as a mixture of a bunch of different ingredients, and it comes out a three-layered custard cake. It's like magic that the ingredients are able to separate from each other like that and form three distinct layers.

What you end up with is a top cake layer, a middle custard layer and a bottom layer that's like a flan. This would be one of the fun and easy desserts that could be fun to make with kids. They would be really amazed to see the cake transform from a mixture of ingredients to three different layers. Great for teaching them about baking and science all in one fun activity.

The layers separate because some of them are denser than others making the lighter ingredients rise to the top of the pan while the heavier ones will sink lower. For this cake, you will need some good organic vanilla extract so that you get a pure vanilla flavour since that's the most prominent flavour in the cake recipe.

You can even make your own vanilla to use in dessert recipes or to add to smoothies, coffee and teas. All you need to make your own organic vanilla extract is two ingredients; vanilla beans and alcohol. You can use any type of 70 or 80 proof alcohol like vodka which has the most neutral flavour. You could also try using brandy, bourbon, or rum if you prefer or that's what you have on hand.

You simply fill a jar with the alcohol and add in the vanilla beans in their pods, cover the jar and allow it to sit for one or two months to infuse. If you find this dessert really sweet while you're eating it, enjoy some bitter tea alongside it to balance out the flavours. A nice black or green tea would be excellent with this dessert.

For the healthiest baking choices, when possible choose butter from grass fed cows which are free to eat green grass, gallop around on pastures and are just healthier happier cows which produce milk that we would much rather enjoy. What cows eat — just like what humans eat, will make a huge difference in their health and therefore also our health. According to some evidence from Italian research, there is more conjugated linolenic acid (CLA) with anti-carcinogenic effects in organic and grass fed butter than in conventionally farmed butter.(2)

References: (1) Definition of magic (Searched December 29, 2018), Retrieved from https://www.merriam-webster.com/dictionary/magic

(2) Annemieke Pustjens, Rita Boerrigter-Eenling, Alex Koot, Maikel Rozijn and Saskia van Ruth, Characterization of Retail Conventional, Organic, and Grass Full-Fat Butters by Their Fat Contents, Free Fatty Acid Contents, and Triglyceride and Fatty Acid Profiling, Foods, 6, 4, (26), (2017).



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