- 4 large eggs, at room temperature
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 2 cups milk, lukewarm
- Powdered sugar, for dusting
- Mixing bowls
- Electric mixer (handheld or stand mixer)
- Whisk
- Spatula
- 8×8-inch baking pan
- Parchment paper
- Cooling rack
- Room Temperature Ingredients: Ensure that the eggs and milk are at room temperature. This helps the batter combine more easily and bake evenly.
- Don’t Skip the Folding: When folding in the egg whites, be gentle. The air in the egg whites is what helps create the distinct layers.
- Lukewarm Milk: Using lukewarm milk helps the batter stay smooth and prevents the butter from solidifying when mixed in.
- Chocolate Magic Custard Cake: Add 2-3 tablespoons of cocoa powder to the flour for a rich chocolate version of this cake.
- Lemon Magic Custard Cake: Add the zest of one lemon to the egg yolk mixture for a fresh, citrusy twist.
- Coconut Magic Custard Cake: Replace half of the milk with coconut milk for a tropical flavor and sprinkle shredded coconut on top before baking.
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Magic Custard Cake is one of those desserts that lives up to its name. With just a single batter, this cake magically transforms into three distinct layers: a dense base, a creamy custard middle, and a light sponge top. It’s a delightfully simple yet impressive dessert that’s sure to amaze anyone who tries it. Whether you’re a seasoned baker or a novice, this cake is a must-try for anyone looking to create something truly magical in the kitchen.
Why This Recipe is a Must-Try
This Magic Custard Cake recipe is perfect for those who love a good dessert but don’t want to spend hours in the kitchen. It’s ideal for special occasions, casual get-togethers, or even as a mid-week treat. The beauty of this recipe lies in its simplicity—you don’t need any fancy equipment or advanced baking skills to achieve that layered magic. Plus, it’s versatile enough to be served on its own or with a variety of toppings.
Ingredients You’ll Need
Kitchen Equipment Needed
Step-by-Step Directions
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1. Prepare the Baking Pan
Start by preheating your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides to make it easier to remove the cake later. Grease the parchment paper lightly with butter or non-stick spray.
2. Separate the Eggs
Separate the eggs into two bowls, with the egg yolks in one and the egg whites in another. Make sure the bowls are clean and dry, especially the one for the egg whites, as any trace of fat can prevent them from whipping properly.
3. Make the Batter
In the bowl with the egg yolks, add the granulated sugar and whisk until the mixture turns pale and slightly thickened. Gradually add the melted butter and vanilla extract, continuing to whisk until combined.
Next, sift in the flour and gently mix until fully incorporated. Slowly pour in the lukewarm milk, whisking continuously to ensure a smooth batter. The mixture will be very runny—this is normal.
4. Whip the Egg Whites
Using an electric mixer, beat the egg whites until stiff peaks form. Carefully fold the whipped egg whites into the batter, one-third at a time. It’s okay if the batter is a bit lumpy; you don’t want to overmix, as this will deflate the egg whites.
5. Bake the Cake
Pour the batter into the prepared baking pan, spreading it out evenly. Place the pan in the preheated oven and bake for about 50-60 minutes, or until the top is golden brown and the cake is set with a slight jiggle in the center.
6. Cool and Serve
Allow the cake to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the cake out of the pan. Dust the top with powdered sugar before slicing. Serve on its own or with fresh berries, whipped cream, or a drizzle of caramel sauce.
Tips and Tricks for the Perfect Magic Custard Cake
Variations and Substitutions
How to Store Leftovers
Magic Custard Cake can be stored in the refrigerator for up to 3 days. Keep it covered in the baking pan or transfer it to an airtight container. The cake tastes great cold, straight from the fridge, or you can let it sit at room temperature for a few minutes before serving.
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Pairing Suggestions
This cake pairs beautifully with a cup of coffee or tea. For an extra indulgent treat, serve it with a side of vanilla ice cream or a dollop of freshly whipped cream. Fresh fruit like strawberries or raspberries also complement the custard’s creamy texture and add a burst of color.
Frequently Asked Questions
Q: Why didn’t my cake form distinct layers? A: The layers may not form if the batter was overmixed or if the oven temperature was too high. Be gentle when folding in the egg whites, and make sure to bake at the correct temperature.
Q: Can I make this cake gluten-free? A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. The texture might be slightly different, but the cake will still be delicious.
Q: How do I know when the cake is done? A: The cake is done when the top is golden brown, and the center still has a slight jiggle. It will continue to set as it cools.
Final Thoughts
Magic Custard Cake is a delightful and intriguing dessert that never fails to impress. With its three distinct layers and rich, custardy flavor, it’s the perfect treat for any occasion. Whether you’re making it for a dinner party or just because, this cake is sure to become a favorite.
If you enjoyed this recipe, don’t forget to share it with your friends and family! Be sure to subscribe to our blog for more delicious recipes and baking tips. Happy baking!
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