Here’s a truly enchanting recipe for Magic Custard Cake — named for its ability to separate into three distinct layers (fluffy sponge on top, creamy custard in the center, and a denser base) from just one batter. It’s simple to make and absolutely delicious!
✨ Magic Custard Cake
🕒 Total Time: ~1 hour + cooling
Serves: 8
Layers: 3 (light sponge, creamy custard, dense base)
🧂 Ingredients:
-
4 large eggs, at room temperature (separated)
-
3/4 cup (150g) granulated sugar
-
1/2 cup (115g) unsalted butter, melted and cooled slightly
-
3/4 cup (95g) all-purpose flour
-
2 cups (475 ml) lukewarm milk (whole or 2%)
-
1 tbsp water
-
1 tsp vanilla extract
-
Pinch of salt
-
Optional: powdered sugar for dusting
🔪 Instructions:
1. Preheat Oven & Prep Pan:
-
Preheat oven to 325°F (160°C).
-
Lightly grease and line an 8×8-inch (20×20 cm) square baking pan with parchment.
2. Beat Egg Yolks + Sugar:
-
In a large bowl, beat egg yolks and sugar together until pale and fluffy.
-
Mix in melted butter, then vanilla and water.
3. Add Flour:
-
Sift in flour and mix until smooth.
4. Add Milk:
-
Gradually whisk in lukewarm milk. The batter will be very thin — this is normal.
5. Whip Egg Whites:
-
In a separate clean bowl, beat egg whites with a pinch of salt until stiff peaks form.
6. Fold Whites Into Batter:
-
Gently fold egg whites into the thin batter, a third at a time.
-
Don’t overmix — small clumps of white should remain. These help form the top sponge layer.
7. Bake:
-
Pour into prepared pan and bake for 50–60 minutes, or until the top is golden and slightly jiggly in the center.
-
Let cool completely in the pan.
8. Chill & Serve:
-
Refrigerate for at least 2–3 hours before slicing.
-
Dust with powdered sugar and enjoy!
🍋 Variations:
-
Lemon Magic Cake: Add lemon zest and 2 tbsp lemon juice to the batter.
-
Chocolate Version: Replace 1/4 cup flour with cocoa powder.
-
Coconut: Stir in 1/4 cup shredded coconut for texture.
✅ Tips:
-
Use room-temperature eggs for best volume.
-
Don’t skip the parchment — it makes lifting and slicing much easier.
-
This cake sets as it cools, so don’t worry if it’s wobbly out of the oven.
Would you like a gluten-free, low-sugar, or flavored version (e.g. matcha, coffee, or pumpkin spice)? I’d be happy to adapt it!