Vanilla Magic Custard Cake Recipe 385 Recipes
VANILLA MAGIC CUSTARD CAKE RECIPE
Nothing could be simpler to make than this delicious triple layered cake. On baking this fabulous vanilla mixture separates like magic into two tasty layers!
Provided by Marie
Categories Desserts
Time 1h
Number Of Ingredients 8
Steps:
- 1. Have ready an 8 inch round deep cake tin. Butter it really well. If you like, you can line it with baking paper to help make lifting the done and cooled cake out more easily. 2. Preheat the oven to 325*F. Beat the egg yolks together with the sugar and water until pale yellow in colour. Whisk in the melted butter, beating for about 2 minutes until evenly combined. Fold in the flour until completely incorporated. Slowly beat in the milk and vanilla. 3. Using clean beaters whisk the egg whites until stiff peaks form, but they are not dry. Stir these into the batter 1/3 at a time until all have been incorporated. Try not to over mix. You don't want the whites to dissolve completely. You should have plenty of small, fluffy little clumps in the batter. 4. Pour the batter into the prepared pan. Bake in the preheated oven for 40 to 60 minutes. When it is done it will be just slightly jiggly in the centre. I would start checking it at 40 minutes. You can cover the top lightly with a sheet of aluminium foil if you think it is browning too quickly. 5. Allow to cool completely in the tin to room temperature. Place in the refrigerator, lightly covered, for about 4 hours before lifting out and cutting into wedges to serve. 6. Dust with icing sugar to serve. Fresh or frozen berries go very well with this.
Nutrition Facts : Calories 246 (excluding icing sugar on top and berries) calories
VANILLA MAGIC CUSTARD CAKE RECIPE - (3.8/5)
Provided by á-64866
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees Fahrenheit. Lightly grease 8x8 inch baking dish, set aside. Whip the egg whites until stiff peaks form, set aside. Beat the egg yolks and powdered sugar until pale yellow. Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined. Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until well combined. Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in). Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 40 minutes. If the top browns too quick before the minimum of 40 minutes, you can cover the cake with aluminum foil. Cool the cake completely before dusting with powdered sugar. Even cooled, it will be slightly jiggly because it has custard layer in the center.
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