Here’s a recipe for the beloved Magic Custard Cake — a simple batter that magically separates into three layers as it bakes: a soft sponge top, a creamy custard center, and a dense, flan-like bottom. ✨
🍰 Magic Custard Cake
🥚 Ingredients:
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4 large eggs, room temperature (separated)
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3/4 cup granulated sugar
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1/2 cup unsalted butter, melted and slightly cooled
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3/4 cup all-purpose flour
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2 cups whole milk, lukewarm
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2 teaspoons vanilla extract
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1/4 teaspoon cream of tartar (or a few drops of lemon juice, for stabilizing egg whites)
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Pinch of salt
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Powdered sugar, for dusting
🔥 Instructions:
1. Preheat Oven:
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Preheat to 325°F (160°C).
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Grease or line an 8×8-inch square baking pan with parchment paper.
2. Separate the Eggs:
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Separate eggs into yolks and whites.
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In a clean bowl, beat egg whites and cream of tartar until stiff peaks form. Set aside.
3. Beat Yolks + Sugar:
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In a separate large bowl, beat egg yolks and sugar until pale and creamy.
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Add melted butter and vanilla; mix until combined.
4. Add Flour & Milk:
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Mix in flour gradually.
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Slowly add warm milk while mixing — batter will be very thin.
5. Fold in Egg Whites:
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Gently fold the stiff egg whites into the thin batter, one-third at a time.
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Don’t overmix — lumps and some floating whites are normal. That’s part of the magic.
6. Bake:
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Pour into prepared pan.
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Bake for 45–55 minutes, until the center is just set and top is golden.
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It may jiggle slightly — that’s okay!
7. Cool & Chill:
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Cool completely at room temperature, then refrigerate for at least 4 hours (or overnight) for clean layers.
8. Slice & Serve:
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Dust with powdered sugar.
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Slice into squares and serve chilled or at room temp.
✨ Magic Tip:
This cake works because the thin batter, airy whites, and slow bake create layer separation — sponge on top, custard in the middle, and a dense base.