Vanilla Magic Custard Cake

íngredíents

• 1/2 cup unsalted butter-melted and slíghtly cooled
• 2 cups mílk-lukewarm
• 1 and 1/4 cups (150 g) powdered sugar
• 4 eggs-separated
• 1 Tablespoon water
• 1 cup (115g) flour
• 2 teaspoon vanílla extract
• powdered sugar for dustíng

ínstructíons

1. Preheat the oven to 325°F
2. Líghtly grease 8×8 ínch bakíng dísh, set asíde
3. Whíp the egg whítes untíl stíff peaks form, set asíde.
4. Beat the egg yolks and powdered sugar untíl pale yellow.
5. Míx ín melted butter and the tablespoon of water (for about 2 mínutes) untíl evenly combíned.
6. Míx ín the flour untíl evenly íncorporated.
7. Slowly beat ín the mílk and vanílla extract untíl well combíned.
8. Fold ín the egg whítes (1/3 at a tíme, then repeat untíl all of the egg whítes are folded ín).
9. Pour the batter ínto the pan and bake for 40-60 mínutes (untíl the cake ís barely jíggly ín the center). Bakíng tíme míght vary dependíng on your oven or pan you use, but start checkíng after 40 mínutes. íf the top browns too quíck before the mínímum of 40 mínutes, you can cover the cake wíth alumínum foíl.
10. Cool the cake completely before dustíng wíth powdered sugar. Even cooled, ít wíll be slíghtly jíggly because ít has custard layer ín the center.

Source: https://omgchocolatedesserts.com/vanilla-magic-custard-cake/