Magic Custard Cake is one of those enchanting desserts where, with just a few simple ingredients and minimal effort, you end up with a rich, custard-like layer on the bottom, a soft cake layer in the middle, and a delicate, almost flan-like top. It’s a fun dessert to make because it’s essentially one batter that “magically” transforms into three distinct layers during baking.
Here’s how you can make your own:
Ingredients:
- 1/2 cup (115g) unsalted butter, melted
- 1 1/4 cups (150g) all-purpose flour
- 4 large eggs (separated into yolks and whites)
- 2 cups (480ml) milk (whole milk is best)
- 1 teaspoon vanilla extract
- 1 1/2 cups (150g) granulated sugar
- Pinch of salt
- Powdered sugar (for dusting)
Instructions:
- Preheat the Oven:
Preheat your oven to 325°F (160°C). Grease and line an 8×8-inch square baking pan with parchment paper or cooking spray. - Prepare the Batter:
In a mixing bowl, whisk the egg yolks and sugar together until smooth and creamy. Stir in the melted butter, flour, salt, vanilla, and milk until you get a smooth batter. - Whip the Egg Whites:
In a separate bowl, beat the egg whites until stiff peaks form. This is key to getting the layers, so be sure to whip them well! - Fold Egg Whites Into Batter:
Gently fold the whipped egg whites into the batter. Don’t over-mix; you want to keep some of the airiness to help with the layering effect. The batter will be quite runny, which is exactly what you want. - Bake:
Pour the batter into the prepared pan. Bake for 45–50 minutes, or until the top is golden brown and the middle is set but slightly wobbly. You may see cracks on top, which is perfectly normal. - Cool and Serve:
Let the cake cool completely in the pan before dusting with powdered sugar. The layers will have formed as it cooled, with a soft cake layer on top, a custard layer in the middle, and a slightly firmer layer on the bottom. - Enjoy!:
Cut into squares and enjoy the magic of this delightful, easy dessert. It pairs beautifully with a cup of coffee or tea.