🍰'Magic Vanilla Cake'🍰

[sprinkleeninow]

About~
One batter. Three distinct layers. All delicious. That's the spell of this Magic Vanilla Cake. By simply preparing the batter and letting it bake, you get a bottom layer of thick cake, a middle layer of creamy custard, and a top layer of light and sweet sponge cake! It's like a top-tier dessert without any effort or stress! Let Magic Vanilla Cake cast an enchantment on you and your tastebuds!


Ingredients:
4 eggs, at room temperature
3/4 cup sugar
8 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2 cups milk, lukewarm
powdered sugar, for topping

Directions:
Step 1 -
Preheat the oven to 325 degrees F.

Step 2 -
Grease an 8-inch square baking dish or line it with parchment paper.

Step 3 -
Separate the egg yolks and the egg whites.

Step 4 -
Beat the egg yolks with the sugar until light and fluffy.

Step 5 -
Add the butter and the vanilla to the egg yolk mixture and beat until well-incorporated, about 1-2 minutes.

Step 6 -
Add the flour to the egg yolk mixture and mix until smooth and well-combined.

Step 7 -
Slowly start adding the milk to the egg yolk mixture and beat until everything is well-combined.

Step 8 -
In a separate bowl, beat the egg whites until stiff peaks form.

Step 9 -
Gently fold the beaten egg whites into the batter until well combined, but not completely folding in the whites. You should still see some white bits floating at the top.

Step 10 -
Pour the batter into the prepared baking dish and bake until the top is lightly golden, about 40-70 minutes. It should feel firm to the touch, but still jiggle slightly.

Step 11 -
Allow the cake to cool completely.

Step 12 -
Dust with the powdered sugar and cut into squares.

Step 13 -
Serves 9.

Attribution: Easier Eats

[yellowdogintexas]

1. sounds so good. Now I want to bake one!!!

Very similar to my lemon pudding cake recipe, but it only has custard and sponge cake. It's baked with a pan of water under the actual baking dish. This one isn't, so I am wondering if that is why it gets 3 layers instead of 2.


If I make it in a 2 quart rectangular baking dish, it has a fairly thin layer of dense cake. If I make it in my souffle dish, it puffs up like a souffle!! Very light spongy cake and loverly custard.

My husband, daughter and her friends call it Lemon Thing; it has been a tradition in my family since I was in high school; the third generation is now learning to make it!!!