Ultimate Magic Custard Cake Recipe – a soft, fluffy dessert that magically forms three distinct layers from one batter: a light sponge top, creamy custard center, and a dense base. Let’s unlock this magical transformation!
✨ Ultimate Magic Custard Cake
🧁 Yields: 9 servings
⏱ Prep Time: 20 minutes
⏱ Cook Time: 50–60 minutes
🌡 Oven Temp: 325°F (160°C)
📋 Ingredients
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4 large eggs (room temperature, separated)
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¾ cup (90g) all-purpose flour
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¾ cup (150g) granulated sugar
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1 tbsp water
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½ cup (115g) unsalted butter, melted and slightly cooled
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2 cups (475ml) whole milk, lukewarm
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1 tsp vanilla extract
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1/4 tsp cream of tartar (optional, for egg whites)
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Powdered sugar, for dusting
🧙♂️ Instructions
1. Prep & Separate
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Preheat oven to 325°F (160°C).
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Grease and line an 8×8 inch (20×20 cm) square baking pan with parchment paper (bottom and sides).
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Separate the eggs. Place yolks in one bowl, whites in another.
2. Whip Egg Whites
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Beat the egg whites (add cream of tartar if using) until stiff peaks form. Set aside.
3. Make the Base Batter
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Beat egg yolks + sugar until light and fluffy (about 2–3 minutes).
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Add melted butter + water and mix until combined.
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Mix in vanilla extract.
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Sift in the flour and beat until smooth.
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Slowly whisk in lukewarm milk – the batter will be very runny (this is good!).
4. Combine Whites & Batter
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Gently fold in the egg whites in 3 additions. Do not overmix – it’s fine if a few white clumps remain. This helps create the layers during baking.
5. Bake the Magic
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Pour the batter into the prepared pan.
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Bake for 50–60 minutes, until the top is golden and slightly jiggly in the center.
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Cool completely in the pan. Then refrigerate for at least 2 hours (or overnight) to fully set.
6. Serve & Dust
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Once chilled, remove from pan, slice into squares, and dust with powdered sugar before serving.
🧁 The Magic Explained
This cake forms three layers:
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Top layer: Light sponge cake from the whipped whites.
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Middle layer: Creamy custard.
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Bottom layer: Dense flan-like base.
🪄 Tips for Success
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Don’t skip warming the milk – cold milk won’t bind properly.
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Use room temp eggs – helps with volume and separation.
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Line the pan – this cake is delicate and soft!
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You can flavor it: add lemon zest, espresso powder, or almond extract for a twist.
