Magic Custard Cake

This cake creates its own layers of soft sponge and creamy custard—like magic!

Ingredients

• 1 cup unsalted butter, melted

• 4 cups milk, lukewarm

• 8 eggs, separated

• 1 tsp white vinegar

• 11/2 cups sugar

• 2 tbsp water

• 2 cups flour

• 2 tsp vanilla extract

• Extra confectioner’s sugar for dusting

  
  

Instructions

1. Preheat oven to 325°F and grease a 9"x13" pan.

2. Melt butter and set aside to cool.

3. Beat egg whites (with vinegar is optional) until stiff peaks form; set aside.

4. In a separate bowl, whisk egg yolks and sugar until lightened. Mix in melted butter and water and mix until evenly incorporated.

5. Mix in flour, then gradually add milk and vanilla.

6. Gently fold in egg whites in thirds (batter will be thin). Make sure not to overmix!

7. Pour into pan and bake 45-60 minutes, until just slightly jiggly in the center.

8. Cool completely before cutting. Dust with confectioner’s sugar and enjoy!

Notes:

• I would suggest beating the egg whites in the stand mixer, but doing the rest by hand. It is a very loose batter and will splatter a lot.

• When beating egg whites you can add a few drops of white vinegar. The acid will help strengthen the protein structure and make the foam more stable. This is especially beneficial when you have recipes where the egg whites have to be folded into a batter and maintain some lift!