Ultimate Magic Custard Cake

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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

  • 4 large eggs (room temperature, separated)

  • ¾ cup (90g) all-purpose flour

  • ¾ cup (150g) granulated sugar

  • 1 tbsp water

  • ½ cup (115g) unsalted butter, melted and slightly cooled

  • 2 cups (475ml) whole milk, lukewarm

  • 1 tsp vanilla extract

  • 1/4 tsp cream of tartar (optional, for egg whites)

  • Powdered sugar, for dusting

🧙‍♂️ Instructions

1. Prep & Separate

  • Preheat oven to 325°F (160°C).

  • Grease and line an 8×8 inch (20×20 cm) square baking pan with parchment paper (bottom and sides).

  • Separate the eggs. Place yolks in one bowl, whites in another.

2. Whip Egg Whites

  • Beat the egg whites (add cream of tartar if using) until stiff peaks form. Set aside.

3. Make the Base Batter

  • Beat egg yolks + sugar until light and fluffy (about 2–3 minutes).

  • Add melted butter + water and mix until combined.

  • Mix in vanilla extract.

  • Sift in the flour and beat until smooth.

  • Slowly whisk in lukewarm milk – the batter will be very runny (this is good!).

4. Combine Whites & Batter

  • 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

  • Pour the batter into the prepared pan.

  • Bake for 50–60 minutes, until the top is golden and slightly jiggly in the center.

  • Cool completely in the pan. Then refrigerate for at least 2 hours (or overnight) to fully set.

6. Serve & Dust

  • Once chilled, remove from pan, slice into squares, and dust with powdered sugar before serving.

🧁 The Magic Explained

This cake forms three layers:

  1. Top layer: Light sponge cake from the whipped whites.

  2. Middle layer: Creamy custard.

  3. Bottom layer: Dense flan-like base.

🪄 Tips for Success

  • Don’t skip warming the milk – cold milk won’t bind properly.

  • Use room temp eggs – helps with volume and separation.

  • Line the pan – this cake is delicate and soft!

  • You can flavor it: add lemon zest, espresso powder, or almond extract for a twist.

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