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Magic Custard Cake Recipe

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4.5 from 141 reviews

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.

Ingredients

Scale

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

Find it online: https://spiceupwithsophie.com/magic-custard-cake-recipe/