Magic Custard Cake. This cake does not really belong in any one category of cakes. Part custard, part light and airy merengue, part dense custardy cake…See what I mean? Originally, this recipe came from https://whiteonricecouple.com/recipes/magic-custard-cake/. I found this recipe probably 7 years ago, made it a few times, then forgot about how awesome it was. Have any recipes like this?
Once you’ve made this Magic Custard Cake, you will want to keep the recipe on hand! It’s really like a fun kitchen science experiment. It starts out as a loose batter, and then, magically in the oven, the batter separates into three distinct layers! Crazy.
Watch the video here:
It’s important that all the ingredients start out at the sameish temperature. That way, they all start baking at the same rate, I believe. Melted butter, lukewarm milk and beaten egg whites that just form stiff peaks are about half of the ingredients. Every ingredient in this recipe can be found in your pantry. Nothing special, here. Except the result. Delicious, creamy, light custard filling with a merengue-like topping, and dense cross of cake and custard as a base. Yum! You can’t mess this one up if you follow the directions. I promise.
Magic Custard Cake
- ½ cup butter (melted)
- 2 cups lukewarm milk
- 4 eggs separated
- 4 drops white vinegar
- 1 ¼ cups confectioner's sugar
- 1 tbsp water
- 1 cup all purpose flour
- 1 tsp vanilla
- Grease an 8 X 8 pan, and preheat the oven to 325 degrees F.
- Separate eggs, and whip the egg whites with 4 drops of vinegar, just until stiff peaks form. Set aside.
- Beat egg yolks and confectioner's sugar in a medium bowl until creamy yellow.
- Add melted butter to egg and sugar. Mix until well combined.
- Add flour and mix again until well combined.
- Combine milk, water and vanilla.
- Slowly add milk mixture, and carefully stir until well combined.
- Fold egg whites in to batter ⅓ at a time. You can use a whisk to fold the eggs in carefully.
- Pour into 8 X 8 pan and bake for 40-60 minutes.
- The middle of the cake will still be jiggly because of the custard filling, but not TOO jiggly. Make sure the top is lightly browned, and the edges are firm.
- Let cool completely, and sprinkle a little confectioner's sugar on top of the cake.
Now, one thing to remember when you are taking the cake out of the oven, is that it will still be somewhat jiggly in the middle due to the custard filling. Just make sure the whole cake is not kind of “sloshing”. That will mean it still needs some more time in the oven.
Although I’ve used a KitchenAid mixer for my egg whites, you can easily use a hand mixer or even a whisk will do the trick! It will give you a great arm work-out;)
I have only ever owned glass 8X8 pans, but I’d love to buy this one day! Isn’t it awesome! I really love the perfectly square corners. I think they make desserts look extra special. Chicago Metallic is a great brand- really heavy-duty. Let’s hope the glass pan I have had for 25 years accidentally breaks one day- heehee.
After I made this version of magic custard cake, it got me thinking of other variations and flavours to add. Like lemon, or chocolate, or even orange. Yum. In the near future I’ll be monkeying with this recipe and come up with some new flavours!
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