The magic vanilla cream cake is melting and creamy. You have to try this delicious three-layer cake. Vanilla custard separates a light, fluffy layer on top from a dense layer of cake on the bottom, to create the ultimate vanilla cake recipe!
1/2 cup unsalted butter, melted and slightly cooled
2 cups of warm milk
1 and 1/4 cup (150 g) powdered sugar
4 separate eggs
1 tablespoon of water
1 cup (115g) flour
2 teaspoons vanilla extract
powdered sugar for dust removal
Preheat the oven to 325°F
Lightly grease an 8×8-inch baking dish, set aside
Whisk egg whites until stiff peaks form, set aside.
Beat the egg yolks and powdered sugar until pale yellow.
Stir in the melted butter and tablespoon of water (for about 2 minutes) until smooth.
Stir flour until evenly incorporated.
Slowly add milk and vanilla extract, beating until well blended.
Stir in the egg whites (1/3 at a time, then repeat until all the egg whites are incorporated).
Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely shaken in the centre). Cooking time may vary depending on the oven or pan you are using, but start checking after 40 minutes. If the top browns too quickly before the minimum of 40 minutes, you can cover the cake with aluminum foil.
Cool the cake completely before sprinkling it with powdered sugar. Even when cooled, it will be slightly shaken because it has a layer of custard in the centre.