As I may or may not have mentioned before, my boyfriend is not a huge chocolate fan. A travesty, I know. It also makes it somewhat difficult to find yummy desserts that he will actually enjoy. But, this is one that can be added to the list! It's custardy and downright strange, but delicious all the same.
Basically, you get two layers of cake on the top and bottom, then this large middle layer of vanilla custard in between. I forgot to dust mine with powdered sugar, but it didn't really need that extra hit of sweetness, no matter how pretty a powdered sugar dusting may look in pictures.
I'm including that picture above of the cake still in the pan so you can see how it looked for me when it was done. The middle was just slightly jiggly when I pulled it out. I wasn't sure how jiggly it should be, so I left it on the top of the oven to cool down, which meant it probably cooked it a bit further due to the heat from below still being there. It's a little trick I have when I'm not sure things are quite done.
The good news is, the middle did not sink, which meant that it was done! Yay! I've definitely had my share of sinking desserts, which is always sad.
Definitely recommend this for anyone who likes custard or pudding-adjacent desserts. While there are a lot of steps, none of the steps are hard. Just a lot of dishes to deal with in the end!
Magic Custard Cake
- 1/2 cup unsalted butter
- 2 cups milk
- 4 eggs separated
- 4 drops white vinegar
- 1 1/4 cups confectioner's sugar
- 1 Tablespoon water
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- Preheat the oven to 325F. Lightly butter an 8x8 baking dish.
- Melt the butter and set aside to cool. Warm the milk until lukewarm and set aside.
- Whip the egg whites until stiff peaks form. Set aside.
- Beat the egg yolks and sugar until light. Mix in the melted butter and tablespoon of water for about two minutes until evenly incorporated.
- Mix in the flour until incorporated. Slowly beat in the milk and vanilla extract until everything is mixed well.
- Fold in the egg whites 1/3 at a time, until all the egg whites are folded in.
- Pour the batter into the prepared pan and bake for 45-60 minutes, or until the cake is barely jiggly in the center. If the top is browning too quickly, you can cover it with aluminum foil.
- Allow cake to cool completely before cutting in and enjoying. You can also dust with more powdered sugar here, if desired. Place the cake in the fridge if not eating it all at once.