Everyone is a rave for Magic Custard Cake and you will be too. It’s a cross between a souffle’ and a custard tart and it’s delicious ..
This delicious Magic Custard Cake is a taste sensation. It’s easy to make when you know how! It’s quite often the most simple recipes that are the best.
It gets rave reviews each time this appears on Facebook. As mentioned, this recipe is one batter that becomes 3 layers!
We have included a short video and we know that the minute you view, you will be grabbing your apron and heading to the kitchen. This is a winner with one and all and we have included a couple of different versions in our post for you to try.
Magic Custard Cake via Hugs and Cookies
“This is an old recipe for a cake which separates into three layers. You get a crust on the bottom, custard in the middle and a cake on top. Dusted with icing sugar and served with fresh berries. It’s a delight in the warmer months” – Marie, En Paper Blog
How To Make Magic Custard Cake Video
We have included a video tutorial from Wendy’s Kitchen Table to show you how to recreate this recipe at home. Click Play above to view ⇑ Wendy has kindly included her recipe below for you to try.
4 eggs (Whites separated from the yolks), room temp
1 tsp vanilla extract
¾ cup sugar
125g butter, melted
¾ cup plain flour
2 cups milk, lukewarm
icing sugar, for dusting
Wendys Magic Custard Cake Instructions
Preheat oven to 160˚C or 140˚C fan-forced. Line a square cake pan with baking paper.
Separate the eggs. Add the egg whites to a
mixer and beat until egg whites are stiff. Place beaten egg whites in a bowl and set aside.
Beat the egg yolks and sugar until light in color. Add butter and vanilla. Beat for 2 minutes.
Add the flour and mix it in until fully incorporated. Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a whisk, repeat until all egg whites are folded in.
Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden.( I have a hot oven and it was ready in 40 minutes).
It will feel set when you press it. Cool and dust heavily with icing sugar.( I leave it in the fridge overnight and cut it the next morning.) Store in a container in the fridge. Not suitable to freeze.