Ingredient #5 is crucial.
We knew that our three-layer, one-batter banana magic bar was a winner and could be remade into tons of flavor combinations. We were right! After receiving rave reviews about our banana bars, we decided to tackle vanilla custard magic bar. They were a huge success! We’ll explain magic bars to you if you don’t already know them. They may seem complicated, with three layers: a sponge cake top layer, custard filling, and a dense base. But it’s really only one batter.
1 hour 30 minutes
2 cups warm milk
1 1/4 cups powdered sugar
1 cup all-purpose flour
1/2 cup (1 stick) unsalted butter, melted and cooled
4 eggs, separated
1 tablespoon water
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
powdered sugar, as needed, garnish
Preheat oven to 325º F and lightly grease an 8×8-inch baking dish with butter or non-stick spray.
In a completely dry bowl or stand mixer, beat egg whites (making sure there is no yolk in the whites) until stiff peaks form, then set aside.
In a separate bowl, beat egg yolks and powdered sugar until thickened and lightened in color.
Add melted butter and 1 tablespoon water into ribbony egg yolk mixture until combined, 1-2 minutes.
Gradually mix in flour and salt until evenly incorporated, then mix in milk and vanilla extract.
Take 1/3 egg whites and fold it gently into batter. Once incorporated, fold in remaining egg whites.
Pour batter into greased baking dish and place in oven.
Bake for 45-50 minutes, or until center is just set, but still a little jiggly.
Remove from oven and let cool completely. Optional: refrigerate to speed up chilling process.
Slice into bars and dust with powdered sugar to serve. Enjoy!