Why am I so oblivious to these wonderful recipes that keep popping up all over the place? It happens all of the time…I will tell you again…there is a conspiracy to keep these delicious and easy recipes from me! However…I am exposing the recipe right here and now!!! Here is what they are saying…

 

“Don’t tell Pat about…

Vanilla Magic Custard Cake!

Shhh!! She will put it on her blog and then EVERYONE will know about the recipe!!!”

 

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In all honesty, I have to admit that I MIGHT have seen something on Facebook about a cake that tasted like custard. I even think that one of my cousins posted the recipe more than a year ago. I meant to copy it…really I did mean to save it…I planned on emailing the recipe to myself…texting the recipe to myself.

 

Yes…I do text important things to myself. I know…probably weird!

I think that I had the best intentions! I did talk a friend into giving me the favorite recipe!

 

“Of course, I most likely will not put the recipe on my blog! Well…maybe I will just  post it once!“

 

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Vanilla Magic Custard Cake

 

Ingredients:

1/2 cup unsalted butter, melted and slightly cooled

2 cups milk, lukewarm

4 eggs, separated

1 1/2 cups powdered sugar

1 tablespoon water

1 cup flour

1 teaspoon vanilla extract

Powered sugar for dusting

 

 

 

 

Directions:

1. Preheat oven to 325 degrees F.

2. Lightly grease 8×8 inch baking dish, set aside.

3. Whip the egg whites until stiff peaks form, set aside.

4. Beat the egg yolks and powdered sugar until pale             yellow.

5. Mix in melted butter and the tablespoon of water (for     about two minutes) until evenly combined.

6. Mix the flour until evenly incorporated.

7. Slowly beat in the milk and vanilla extract until well       combined.

8. Fold in the egg whites (1/3 at a time, then repeat until     all of the egg whites are folded in).

9. Pour the batter into the pan and bake for 40 to 60           minutes (until the cake is barely jiggly in the center).       Baking time may vary depending on your oven or             pan that you use. Start checking after 40 minutes. If         the top browns too quickly before the minimum of 40     minutes, you can cover the top with aluminum foil.

***Cool the cake completely before dusting with powdered sugar. Even cooled, the cake will be slightly jiggly because it has a custard layer in the center!***

 

ENJOY!!!

 

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