Vanilla Magic Custard Cake #cake #desserts

Vanilla Magic Custard Cake #cake #desserts

Vanilla Magic Custard Cake is dissolve in-your-mouth delicate and smooth pastry. It resembles hocus pocus!!! when you put one straightforward and simple cake hitter to heat, at that point the enchantment occurs!!! You will take from the stove heavenly, triple layered cake. Smooth, custard like, vanilla layer is isolated among light and cushioned layer on top and thick cake layer on the base.

The supernatural occurrence truly occurred in the broiler. That unusual blend was prepared into delectable three layered cake-entirely brilliant outside on top, custard-like vanilla focus and thick and a little gooey layer at the base impeccable!!!

Also try our recipe Cream Puff Cake

Vanilla Magic Custard Cake #cake #desserts

Vanilla Magic Custard Cake is melt-in-your-mouth soft and creamy dessert. Easy to make.


  • 1/2 cup unsalted butter-melted and slightly cooled
  • 2 cups milk-lukewarm
  • 1 and 1/4 cups (150 g) powdered sugar
  • 4 eggs-separated
  • 1 Tablespoon water
  • 1 cup (115g) flour
  • 2 teaspoon vanilla extract
  • powdered sugar for dusting


  1. Preheat the oven to 325°F
  2. Lightly grease 8×8 inch baking dish, set aside
  3. Whip the egg whites until stiff peaks form, set aside.
  4. Beat the egg yolks and powdered sugar until pale yellow.
  5. Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined.
  6. Mix in the flour until evenly incorporated.
  7. Slowly beat in the milk and vanilla extract until well combined.
  8. Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in).
  9. 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.
  10. Cool the cake completely before dusting with powdered sugar. Even cooled, it will be slightly jiggly because it has custard layer in the center.

Read more our recipe : Non-Alcoholic Sangria

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