Magic Custard Cake Recipe

Introduction

Magic Custard Cake is a delightful dessert that transforms during baking into three incredible layers: a light cake on top, creamy custard in the middle, and a rich pudding at the bottom. Its fascinating texture and subtle sweetness make it a favorite treat for any occasion.

Ingredients

• 4 large eggs, separated and at room temperature
• 1 cup baker’s sugar (superfine sugar)
• ½ cup salted butter, melted and cooled
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 ½ cups whole milk, lukewarm
• ½ cup heavy cream, lukewarm

Instructions

1. Step 1: Preheat the oven to 325°F and butter an 8”x8” square baking pan thoroughly.
2. Step 2: In a mixing bowl, beat the egg yolks and sugar until the mixture turns pale yellow and creamy, about 1 to 2 minutes.
3. Step 3: Add the melted and cooled butter along with the vanilla extract, then beat until fully combined.
4. Step 4: Beat in the all-purpose flour until smooth.
5. Step 5: Combine the lukewarm whole milk and heavy cream, then slowly pour the mixture into the batter while mixing to combine evenly.
6. Step 6: In a separate bowl, beat the egg whites using a standing mixer with the whisk attachment until stiff peaks form.
7. Step 7: Using a large whisk, gently fold the beaten egg whites into the batter in 2 to 3 additions. Whisk lightly to keep the texture light, resulting in two distinct layers: a thin batter below and floating egg whites on top.
8. Step 8: Pour the prepared batter into the buttered baking pan.
9. Step 9: Bake for 40 to 45 minutes. The cake is ready when the center still jiggles slightly but does not slosh, and the top is lightly browned.
10. Step 10: Remove from oven and allow the cake to cool completely in the pan.
11. Step 11: Let the cake sit at room temperature for 2 to 3 hours before dusting with powdered sugar. Cut into 9 pieces, removing each piece from the pan individually for best results.

Tips & Variations

• Use superfine sugar or pulse regular granulated sugar in a blender to make it finer for better texture.
• Make sure the butter is cooled before adding to avoid cooking the egg yolks prematurely.
• Fold the egg whites gently to maintain the lightness essential for the triple-layer effect.
• For a richer flavor, try substituting half of the whole milk with additional heavy cream.
• If desired, sprinkle cinnamon or cocoa powder instead of powdered sugar for a different twist.

Storage

Store the Magic Custard Cake covered in the refrigerator for up to 3 days. Keep it in an airtight container to prevent it from drying out. When ready to serve, allow it to come to room temperature or warm slightly in the oven for a few minutes for a freshly baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular granulated sugar instead of superfine sugar?

Yes, but superfine sugar dissolves better and gives a smoother texture. If you only have granulated sugar, pulse it in a blender for a few seconds to make it finer before using.

Why does the cake have three layers?

The unique layering happens because the batter’s density varies. The heavier components settle to the bottom during baking forming a custard layer, while the whipped egg whites rise slightly to create a light cake on top. This natural separation creates the magic of the custard cake.

Magic Custard Cake Recipe

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Magic Custard Cake is a light and airy dessert with a unique texture that separates into a creamy custard layer beneath a fluffy cake topping as it bakes. This homemade treat combines whipped egg whites with a delicate batter of eggs, sugar, butter, and vanilla, resulting in a delightful custard and cake combination that is subtly sweet and perfect for any occasion.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 3 hours and 60 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Custard Cake Ingredients

• 4 large eggs, separated and at room temperature
• 1 cup baker’s sugar (superfine sugar)
• ½ cup salted butter, melted and cooled
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 ½ cups whole milk, lukewarm
• ½ cup heavy cream, lukewarm

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and butter an 8”x8” square baking pan to prevent sticking.
2. Beat Egg Yolks and Sugar: In a mixing bowl, beat the egg yolks together with the sugar until the mixture becomes pale yellow and creamy, which takes about 1 to 2 minutes. This step helps dissolve the sugar and aerates the mixture for a light texture.
3. Add Butter and Vanilla: Pour in the melted and cooled butter along with the vanilla extract, then beat to fully combine. This adds flavor and richness to the batter.
4. Incorporate Flour: Beat in the all-purpose flour until the mixture is smooth and without lumps, ensuring an even batter.
5. Add Milk and Cream: Combine the lukewarm whole milk and heavy cream, then slowly pour this liquid mixture into the batter while mixing to combine thoroughly. The warmth helps integrate with the other ingredients seamlessly.
6. Whip Egg Whites: Using a standing mixer fitted with a whisk attachment, beat the egg whites until stiff peaks form. This aerates the egg whites, which is essential for the cake’s airy texture.
7. Fold in Egg Whites: Using a large whisk, lightly incorporate the whipped egg whites into the batter in 2 to 3 additions. Be gentle and avoid overmixing; the batter should have a thin, runny consistency with the fluffy egg whites floating on top.
8. Pour Batter into Pan: Pour the combined batter into the prepared 8”x8” baking pan, spreading evenly if needed.
9. Bake: Bake in the preheated oven for approximately 40 to 45 minutes. The cake is done when the center is still slightly jiggly but the batter does not slosh, and the top is lightly browned.
10. Cool Completely: Remove the cake from the oven and allow it to cool completely in the pan to set the custard layer properly.
11. Rest and Serve: Let the cake sit for 2 to 3 hours before dusting it with powdered sugar. Cut into 9 pieces and serve. For best results, remove the pieces from the pan one at a time rather than attempting to lift the entire cake.

Notes

• Ensure eggs are at room temperature for optimal volume and texture.
• Use superfine sugar if possible; it dissolves better into the batter.
• Do not overmix when folding in the egg whites to maintain the airy structure.
• The slight jiggle in the center after baking indicates the custard is set perfectly.
• Allowing the cake to rest before serving improves the texture and flavor.
• Butter the pan thoroughly to avoid sticking since the cake is delicate.

Keywords: Magic Custard Cake, custard cake recipe, light custard dessert, fluffy cake, baked custard, homemade dessert