Vanilla Bean Magic Cake

One simple batter that bakes into 3 different delicious layers; a chewy dense base, a creamy custard centre, and a fluffy sponge cake on top. It's truly magic!

Course Breakfast, Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 254

Author Lily Ernst

Ingredients

4 large eggs separated and at room temperature
3/4 cup (150 grams) granulated sugar
1 vanilla bean or 2 tsp vanilla extract
1/2 cup (125 grams) butter melted and cooled
2 cups (500 ml) milk lukewarm
3/4 cup (115 grams) all-purpose flour
powdered sugar for sprinkling optional

Instructions

Preheat oven to 350°F. Butter an 8x8 square baking pan and line with parchment paper so two sides overhang for easy removal.
In a medium bowl, using an electric mixer, beat the egg whites for about 5 minutes or more until stiff peaks form. Set aside.
4 large eggs
In a large bowl, beat the egg yolks, scraped vanilla bean seeds and sugar until pale and thick, about 3 minutes.
3/4 cup (150 grams) granulated sugar, 1 vanilla bean
Add butter and mix until it starts to thicken again. Then add the milk, one cup at a time, mix well. Sift the flour into the bowl and beat until all the flour is mixed in.
1/2 cup (125 grams) butter, 2 cups (500 ml) milk, 3/4 cup (115 grams) all-purpose flour
Gently and quickly fold the egg whites into the egg yolk mixture until just combined. Batter will be a little lumpy.
Slowly pour cake batter into the prepared baking pan and bake at 350°F for 10 minutes. Then keeping the cake in the oven, reduce the heat to 325°F and bake for another 40-50 minutes until the top is golden. Let cool completely.

Notes

Cake is best enjoyed at room temperature or slightly chilled. Dust with powdered sugar before serving if desired.

Nutrition