Gluten-Free Vanilla Custard Magic Cake

Ingredients
• 1/2 cup unsalted dairy-free butter, melted and cooled

• 2 cups almond milk, warmed

• 4 large eggs, separated

• 1 1/4 cups granulated sugar

• 1 tablespoon water

• 1 teaspoon vanilla extract

• 1 cup gluten-free all-purpose flour (ensure it contains xanthan gum)

• Powdered sugar, for dusting

Instructions
1. Preheat your oven to 325°F (165°C). Grease and line an 8×8-inch baking dish with parchment paper.
2. Prepare the egg whites: In a large mixing bowl, beat the egg whites until stiff peaks form. Set aside.
3. Mix the yolks and sugar: In another large bowl, beat the egg yolks with the sugar until light and creamy. Add the melted butter and water, and mix until well combined. Stir in the vanilla extract.
4. Combine the flour and milk: Gradually add the gluten-free flour to the egg yolk mixture, mixing until just combined. Slowly add the warmed almond milk, mixing continuously until smooth.
5. Fold in the egg whites: Gently fold the beaten egg whites into the batter, a third at a time, until fully incorporated. The batter will be thin and slightly lumpy.
6. Bake: Pour the batter into the prepared baking dish and bake for 50-60 minutes, or until the top is golden and the cake is set but still slightly jiggly in the center.
7. Cool: Allow the cake to cool completely in the pan. Once cooled, refrigerate for at least 2 hours to set.
8. Serve: Dust the top with powdered sugar before slicing and serving.