Magic Custard Cake is a unique dessert that forms three distinct layers while baking from a single batter. The bottom layer is dense and custardy, the middle is creamy, and the top is a light, sponge-like cake. It’s called “magic” because the layers separate on their own during baking!
Magic Custard Cake Recipe
Ingredients:
- ½ cup (115g) unsalted butter, melted and slightly cooled
- 2 cups (500ml) warm milk
- 4 eggs, separated
- ¾ cup (150g) granulated sugar
- 1 tbsp water
- 1 tsp vanilla extract
- ¾ cup (95g) all-purpose flour
- ¼ tsp salt
- Powdered sugar, for dusting
Instructions:
- Preheat Oven & Prepare Pan:
Preheat your oven to 325°F (160°C). Grease and line an 8×8-inch (20x20cm) baking pan with parchment paper. - Warm the Milk:
Heat the milk until warm but not hot. Set aside. - Beat Egg Whites:
In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form. Set aside. - Mix Egg Yolks & Sugar:
In a separate large bowl, beat the egg yolks, sugar, water, and vanilla extract until pale and creamy. - Add Butter & Flour:
Gradually mix in the melted butter and sifted flour. Stir until combined. - Incorporate Warm Milk:
Slowly add the warm milk, stirring until the batter is smooth. - Fold in Egg Whites:
Gently fold in the beaten egg whites, in three batches. Do not fully mix; streaks of egg whites should remain. - Bake:
Pour the batter into the prepared pan and bake for 50–60 minutes until the top is golden brown. - Cool & Serve:
Let the cake cool completely, then refrigerate for at least 2 hours. Dust with powdered sugar before serving.
