½cupunsalted butter, room temperature (4 oz, 113g)
¾cupall-purpose flour, (2-3/4 oz, 80g)
2cupsmilk, lukewarm (16 oz, 454g)
1vanilla bean, scraped or 2 tsp vanilla extract
powdered sugar, for dusting
ground nutmeg, for dusting
Preheat the oven to 325°F. Lightly grease an 8- x 8-inch baking pan and line with parchment paper with some extra hanging over the sides to help lift the cake out of the pan.
Warm the milk in the microwave, about 45-60 seconds on HIGH. Add the scraped vanilla bean seeds (if using) and allow them to infuse the milk.
Using a hand mixer, whisk egg whites on high speed until soft peaks are formed. Transfer them to another bowl, and set aside.
Add the egg yolks and sugar to mixing bowl and beat until smooth, creamy and pale yellow in color, about 3 minutes. Add the butter and continue mixing for approximately 2-3 minutes on high speed. Mix in the flour until incorporated.
Slowly add the vanilla-infused milk (or milk and vanilla extract, if not using a vanilla bean), beating at low speed. Gently fold in egg whites, a third at a time (the batter will be quite thin). It will be difficult to fully incorporate the egg whites.
Pour the batter into the prepared cake pan and bake for 50-60 minutes or until top is lightly golden and firm to the touch.
Let the cake cool completely. Dust with powdered sugar and nutmeg, then cut into squares. Serve and enjoy!
You can cut the the recipe in half and baked it in a standard loaf pan. Still use the entire vanilla bean to really get all the great vanilla flavor.
Magic Custard Cake
Amount Per Serving
* Percent daily values are based on a 2,000 cal per day diet.
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Magic Custard Cake https://www.scotchandscones.com/real-vanilla-beans/ March 9, 2018