I’m not sure when magic custard cake appeared on my radar but when it did I fairly quickly knew I wanted to make it. I love custard and this just looked amazing. I searched for the perfect recipe and soon found a blog by an Argentinian woman living in Madrid. I loved that she had a little video at the bottom of her blog. It was a huge help as the recipe is a bit weird and I was having a hard time following along. Might be me just being thick but like I said the video was helpful
The recipe below is a combination of a couple of recipes I’ve found on line as well as some tips I took from Mabel’s video. I can’t really read Spanish…
- Milk, 400 g
- Butter 125 g
- Eggs, 4, separated
- White Vinegar, a few drops
- Icing Sugar 115 g
- Water, 1 tbs
- Flour, 115 g
- Vanilla Bean Paste, 1 tsp
- Preheat the oven to 16C°C/150°C Fan.
- Lightly butter a 20 x 20 cm baking dish.
- Add Vanilla bean paste to the milk, bring the milk to just before the boil and set aside.
- Melt the butter and set aside to slightly cool.
- Whip the egg whites and vinegar to stiff peaks. Set aside.
- Beat the egg yolks and sugar until light.
- Add in the melted butter and the tablespoon of water until evenly incorporated.
- Add the flour until evenly incorporated.
- Slowly add in the milk until well mixed.
- Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
- Pour the batter into the prepared pan and bake for 45-60 minutes or until the top is golden.
- Allow cake to completely cool before cutting and then dust with powdered sugar
When you add the milk it’s going to look like egg nog, don’t worry it’s supposed to look like this! When you add the egg whites it’s going to look really really weird, like spoiled milk. Don’t worry it’s supposed to look like this. I had a hard time with this part of the recipe but just use a whisk to mix the egg whites into the mixture. You don’t want to beat the air out of the egg whites so make sure you’re incorporating the mixture with care.
My oven is fan assisted and runs hot, so I had it set at 150 and kept an eye on it.
The verdict? This cake more than lived up to the hype!