What’s magic about this cake? Magic custard cake looks like it’s been carefully layered with three different components: a firm base followed by a creamy custard layer and, topped with a fluffy sponge cake. But it’s not! Only combine all the ingredients in one bowl, pour the batter in a baking tray and bake. And the magic happens in the oven!
Magic custard cake it is bake at low temperature (160-180ºC / 320-356 º F)). After baking, it is recommended to allow the cake completely cool, even keep it in the refrigerator over night. The layers will separate perfectly: the top layer is a sponge, the middle is custard and the bottom is almost like fudge.
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You should also try the Chocolate magic custard cake recipe.
Ingredients for Magic custard cake -17/27cm (6.69/10.62 in) or a 20/20cm (7.87/7.87 in) baking tray:
– 4 eggs
– 500 ml (2 cups 1 tablespoon and 1 teaspoon) milk
– 125 gr (1 stick and 1 tablespoon) butter, melted
– 120 gr (1 cup) flour
– 150 gr (1 cup and 3 tablespoons) confectioners’ sugar
– vanilla flavor
– a pinch of salt
How to make Magic custard cake:
Preheat the oven at 160º C (320 º F).
Butter a 17/27cm (6.69/10.62 in) or a 20/20cm (7.87/7.87 in) baking tray. Set aside.
Use an electric mixer to beat egg whites with a pinch of salt until stiff peaks form. Set aside.
Place the egg yolks and confectioners’ sugar in a large bowl. Beat until turns creamy and pale.
Add the vanilla flavor and melted butter. Beat until incorporated.
Add the flour and mix until combined.
Pour the milk, gradually, and slowly mix until combined.
Use a wooden spoon or a spatula to fold in the egg whites. It’s ok if there are a few lumps into the batter.
Pour the batter into the prepared baking tray. Bake at 160ºC (320 º F) for 50-60 minutes.
Allow cake to completely cool before cutting, even keep it in the fridge over night.
After cooling, dust some confectioners’ sugar and enjoy!