Here’s a classic Magic Custard Cake recipe—a single batter that magically separates into three layers while baking: a soft cake layer on top, a creamy custard in the middle, and a light custard base.
Ingredients (serves 6–8)
- 4 large eggs, separated
- 1 cup (200 g) sugar, divided
- 1/2 cup (115 g) unsalted butter, melted
- 1 tsp vanilla extract
- 3/4 cup (95 g) all-purpose flour
- 2 1/2 cups (600 ml) warm milk
- 1/4 tsp salt
- Optional: powdered sugar for dusting
Instructions
- Preheat oven
- Preheat oven to 325°F (160°C).
- Grease a 9×9-inch baking dish and line with parchment paper.
- Prepare egg yolks
- In a bowl, whisk egg yolks with 3/4 cup sugar until pale and creamy.
- Add melted butter and vanilla, mixing until smooth.
- Add flour and milk
- Sift in flour and salt, then gradually whisk in warm milk until smooth.
- Beat egg whites
- In a separate clean bowl, beat egg whites until soft peaks form.
- Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
- Fold egg whites into batter
- Gently fold 1/3 of the egg whites into the batter to lighten it.
- Fold in the remaining whites carefully to retain air.
- Bake
- Pour batter into prepared dish and bake 50–60 minutes, until lightly golden and slightly set in the middle.
- The center may jiggle slightly—it will set as it cools.
- Cool and serve
- Let cool completely, preferably 1–2 hours, then refrigerate for a firmer custard layer.
- Dust with powdered sugar before serving.
💡 Tips
- Beat egg whites carefully—overmixing will deflate the batter.
- Warm milk helps the layers form properly.
- Serve chilled or at room temperature for the best custard texture.
- Variations: add lemon zest for a fresh twist or fold in cocoa powder for a chocolate version.
This method reliably gives you the three magical layers that make this cake special.
If you want, I can also give a faster single-pan “easy magic custard cake” version that doesn’t require separate egg yolks and whites but still creates layers.
Do you want me to give that quicker version?
