Hey Vanilla Cake lovers! Here's a wonderful dessert that will make you swoon with each lovely, vanilla bite! The cake I'm raving about is Very Vanilla Magic Custard Cake. It is creamy, yet cake-like and it literally makes your taste-buds do the happy dance and sing.
I think some kind of supernatural forces come together while this magic dessert bakes. While baking, it magically transforms into 3 separate layers of vanilla heaven. Or as some say, it's Baking Science. 🙂
3 amazing layers of vanilla cake yumminess I said! The top layer is a soft cake, with an eclair or angel cake texture. The middle layer is a creamy custard layer. And the bottom layer is a firm gelatin-like layer. Ta-daaa!! Now that's some heavenly cake MAGIC!
It's incredible! If you've never tried a magic cake, don't wait any longer. Really!
This dessert is flavored with Singing Dog Vanilla Extract, because I wanted to bring out the essence of vanilla flavor even more.
Singing Dog Vanilla Extract, is a smooth, mellow Pure Vanilla Extract made from certified organic vanilla beans. This Pure Vanilla Extract contains no added sugar or fructose, it's all natural and non-GMO. Singing Dog Vanilla is very, very serious about vanilla and you can taste the difference!
Singing Dog Vanilla products include pure vanilla extract, vanilla coffee, vanilla bean paste, vanilla lip balm, vanilla tea, and they have many new vanilla products in the works and if you would like to give it try, you can get it on Amazon or go to their website. Give it a try!
Here are some tips for Perfect Magic Cake Every Time from The Kitchn for a complete tutorial how the stages should look, as well as the recipe.
Make sure you use the right size pan. A pan that is too big will be too shallow for the custard to form, so an 8 inch round or square, 2 inches deep.
Whipped Egg Yolks. The egg yolk/water/sugar mixture needs to be very fluffy, frothy, and a very pale yellow-whitish color and will take about five minutes, so the cake's top layers work.
Stir the whipped egg whites lightly, do not fold. The egg whites (whipped to stiff peaks) are stirred gently into the batter with plenty of small, fluffy, clumps left behind. You don't want the whipped egg white to dissolve completely or give the whole batter any sort of traditional leavening or even a lightening up. Even though you are always told to fold egg whites, this would be the exception, so just stir them in lightly.
Bake at 325°F. Custard needs slow baking to cook for creamy consistency throughout the cake.
Testing for doneness. Since this cake has pudding, you can't use a cake tester, because it will be wet. The sides are set, when the center wobbles a little, and the top is a warm, golden brown.
Magic cake magic time. The cake needs time to come to room temperature and time to sit in the refrigerator (covered lightly) to really turn out best. Refrigerate for at least four hours and up to 12 before serving. (It can be served at room temperature or slightly chilled.) It can even be stored in the refrigerator for a few days (again, covered lightly). Unlike most cakes, it will not get stale in the refrigerator.
If you LOVE Custard! You Love...
Now let's do some Very Vanilla Magic Custard Cake any time of the year!
Very Vanilla Magic Custard Cake
- Cooking spray
- 4 large egg yolks
- 4 large egg whites , at room temperature
- ¾ cup granulated sugar
- 2 tablespoons ice cold water
- 8 tablespoons unsalted butter , melted
- ¾ cup all-purpose flour
- ⅛ teaspoon fine salt
- 2 cups whole milk , half-and-half, or heavy whipping cream
- 1 tablespoon Singing Dog Vanilla Extract or Singing Dog Vanilla Bean Paste or vanilla of choice
- Optional: Powdered sugar , fruit
- Coat an 8-inch square pan that is 2 inches deep with cooking spray.
- Cut 2 (8- by 12- to 16-inch) sheets of parchment paper. Lay one sheet in the pan, leaving an overhang of at least 2 inches on each side.
- Lay the second piece on top, across the first, leaving an overhang on the other sides. These will be your "handles" when you take the cake out of the pan; set aside.
- Heat the oven: Arrange a rack in the middle of the oven and heat to 325°F.
- Mix the yolk, sugar, and water until pale and fluffy using a mixer and until the sugar is dissolved, very fluffy, light in texture, and the mixture is a very pale whitish-yellow, 5 to 6 minutes. Do not undermix.
- Drizzle in the melted butter into the egg yolk mixture, while still mixing and mix until it is well-incorporated.
- Add in the flour and salt and mix until fully combined, scraping down the bottom and side of the bowl as needed.
- Add the milk or cream and vanilla and mix them in gently and on a slow to medium speed until fully incorporated.
- Using a mixer, beat egg whites on high speed until the egg whites hold stiff peaks, about 2 minutes.
- Add the whipped egg whites to the egg yolk and flour mixture and mix gently with a large spoon or a whisk only, about a dozen stirs, making sure to leave a distinct layer of fluffy lumps and clumps remaining at the top. Do not overstir or overmix.
- Pour the mixture into the prepared pan and bake until the edges are set, the top is a warm to deep brown, and the center still wiggles when the pan is jiggled, 50 to 55 minutes.
- Let the cake sit in the pan at room temperature until completely cooled.
- Loosely cover it with plastic wrap and refrigerate for at least 4 hours and up to 12 hours before serving.
- Add powered sugar or fruit
This is not a sponsored post, I received the Singing Dog Vanilla Extract to try and wanted to share my own opinion my own experiences.