Ah, Magic Custard Cake — a dreamy dessert with one batter that separates into three layers while baking:
- A dense bottom layer
- A soft custard center
- A light sponge-like top
It’s called magic for a reason — super simple, but with impressive results!
✨🍰 Magic Custard Cake Recipe
Ingredients:
- 4 large eggs, room temperature (separated)
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 3/4 cup (95 g) all-purpose flour
- 2 cups (500 ml) lukewarm milk (whole milk recommended)
- 1 tbsp vanilla extract
- Pinch of salt
- Powdered sugar, for dusting
👩🍳 Instructions:
- Preheat oven:
- Set to 325°F / 160°C. Grease and line an 8×8-inch (20×20 cm) baking pan with parchment.
- Separate the eggs:
- Place egg whites in one bowl and yolks in another.
- Whip the egg whites:
- Beat with a pinch of salt until stiff peaks form. Set aside.
- Prepare the batter:
- Beat egg yolks with sugar until pale and thick (about 2 minutes).
- Add melted butter and vanilla, mix well.
- Sift in the flour and mix until smooth.
- Slowly add lukewarm milk, mixing until fully combined (batter will be thin and watery — that’s normal!).
- Fold in the egg whites:
- Gently fold in whipped egg whites in thirds. It’s okay if the batter is a bit lumpy — don’t overmix. You want to keep some fluff to form the top layer.
- Bake:
- Pour batter into prepared pan.
- Bake for 50–60 minutes, until the top is golden and set but the center is still slightly jiggly.
- Cool & Chill:
- Let cool completely at room temp, then refrigerate for at least 2–3 hours to let layers firm up.
- Serve:
- Dust with powdered sugar and slice carefully to reveal the magic layers!
📝 Tips:
- Use room temperature ingredients for best layer separation.
- Great with fresh berries or a drizzle of fruit coulis.
- For a flavor twist, add lemon zest, espresso, or cocoa powder to the batter!
Want a chocolate, lemon, or coconut version? I’ve got those too!