Do you believe in magic? Not the abra kadabra, pull a rabbit out of a hat kind. No, the magic of a food completely transforming as you bake it? Well you should, I mean all food tends to go through a similar process. But what makes my Raspberry Vanilla Bean Magic Custard Cake extra special is that as you bake it, it separates into three distinct layers; a fudgy bottom layer, a loose custard center and a cake like top. ALL from one batter. Now that’s magic!
So magic right? Seen it?!? Well it gets even better. I made this Raspberry Vanilla Bean Magic Custard Cake with a special ingredient: Rodelle’s Madagascar Bourban Vanilla Beans and it was AHHHMAZING. The difference between using vanilla extract and real vanilla beans is amazing. I found that it is usually much more fragrant and tasty. It is definitely worth the extra minute or two that it takes to scrape the seeds out.
My family has used Rodelle brand products for years now. We love baking, especially through fall and the holidays, so our kitchen is always stocked with our favorite baking ingredients. I normally use their Pure Vanilla Extract but after using vanilla bean with fresh fruit, I may never go back!
These bars have been a favorite of Tai’s. Normally I have to force him to bring my kitchen experiments and extra food into work but this time he even grabbed the tupperware himself because he liked them so much. It’s nice to have someone brag about you to their coworkers too 😉
Raspberry Vanilla Bean Magic Custard Cake
Ingredients
- 1/2 Cup Unsalted Butter Melted and Cooled
- 4 Eggs Separated
- 1 1/4 Cups Powdered Sugar
- 1 Tbsp Water
- 1 Cup Flour
- 1 Vanilla Bean
- 2 Cups Milk
- 3/4 Cup Fresh Raspberries
Instructions
- Preheat oven to 325.
- Grease an 8X8 pan, set aside.
- In a small mixing bowl, whip egg whites until stiff peaks form. Set aside.
- In a separate mixing bowl, combine egg yolks and powdered sugar until the mixture turns a pale, creamy color.
- Stir in melted butter and water. Mix in flour and stir until fully mixed through.
- Split the vanilla bean in half lengthwise and spread open. Using a knife, scrape out the seeds and add it to the mixture.
- Slowly mix in the milk.
- Fold in the egg whites in small batches and then pour the batter into the pan. Sprinkle fresh raspberries on top. Bake for 45-55 minutes or until the edges have set but the center is still jiggly.
- Cool cake completely (I recommend storing it in the fridge until just before serving) then slice. Enjoy!
****I received free product in exchange for this post. All words/ideas/thoughts/recipes are mine. Sponsored by Rodelle*****
Is this recipe easily doubled?
yes, but just be careful that it isn’t too thick otherwise it will burn on the top and still be goopy in the center. I’d suggest using a 9×13 inch baking pan or similar 🙂
could I substitute strawberries, not a big fan of raspberries?
Hey Toni, You can definitely substitute strawberries for the raspberries for this recipe. I would cut the strawberries into small pieces or slice thinly because they have a lot of water in them. Or you could use freeze dried strawberries too!
What sort of flour do you use?
Hi Karen! I use all purpose flour in all of my recipes unless noted otherwise 🙂