Magic Custard Cake Recipe

Magic Custard Cake Recipe – This easy and mesmerizing dessert is perfect for any occasion! With just a few simple ingredients, you can create a show-stopping cake that separates into three irresistible layers: a dense base, a creamy custard center, and a light sponge top. Ideal for brunches, tea parties, or as an indulgent after-dinner treat, this Magic Custard Cake recipe is a must-try. Learn tips for perfect layers, delicious flavor variations like chocolate or citrus, and answers to FAQs about making this foolproof dessert. Create magic in your kitchen today!

Ingredients

• 4 eggs (room temperature)
• ¾ cup caster sugar
• 125 grams butter (melted)
• 1 teaspoon vanilla extract
• ¾ cup plain flour (sifted)
• 2 cups lukewarm milk (500 ml)
• ¼ cup icing sugar (for decoration)

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Instructions

1. Preheat and Prepare the Tin
   Preheat your oven to 170°C (fan-forced). Line a 20cm square cake tin with baking paper, ensuring there’s enough overhang for easy removal later.
2. Beat Egg Whites
   Separate the eggs, placing the whites into a clean, dry bowl. Using an electric mixer, beat the whites until stiff peaks form. Set aside.
3. Mix Egg Yolks and Sugar
   In a large mixing bowl, combine the egg yolks and caster sugar. Beat with an electric mixer until the mixture is light and frothy.
4. Incorporate Butter and Vanilla
   With the mixer on low speed, gradually add the melted butter and vanilla extract. Mix well.
5. Add Flour and Milk
   Slowly add the sifted flour a little at a time, mixing to combine. Then, gradually pour in the lukewarm milk while continuing to beat on low to medium speed until the batter is smooth.
6. Fold in Egg Whites
   Gently fold the beaten egg whites into the batter using a spatula. Be careful not to overmix; some lumps of egg whites are okay.
7. Bake the Cake
   Pour the batter into the prepared cake tin and bake in the preheated oven for 35 minutes, or until a golden crust forms on the top.
8. Cool and Serve
   Allow the cake to cool completely in the tin. Use the overhanging baking paper to lift the cake out. Dust with icing sugar, slice, and serve!

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Why You’ll Love This Recipe

• Unique Layers: This cake transforms into three distinct layers, offering varied textures in every bite.
• Simple Ingredients: Made with pantry staples, no fancy tools or ingredients required.
• Showstopper Dessert: Its magic-like transformation is always a crowd-pleaser.

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Tips

• Ensure the milk is lukewarm to avoid curdling the batter.
• Beat egg whites in a clean, dry bowl for the best peaks.
• Allow the cake to cool completely for the custard to set properly.

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Variations and Substitutions

• Flavored Magic Custard Cake: Add a teaspoon of lemon zest or orange extract for a citrusy twist.
• Chocolate Version: Replace 2 tablespoons of flour with cocoa powder for a rich chocolate flavor.
• Gluten-Free Option: Substitute plain flour with gluten-free all-purpose flour.

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FAQs

Q: Why didn’t my cake separate into layers?
A: Ensure the egg whites are folded in gently, and the milk is lukewarm. Overmixing can prevent the layers from forming.

Q: Can I make this ahead of time?
A: Yes, this cake can be made a day in advance and stored in the refrigerator. Bring to room temperature before serving.

Q: Can I freeze Magic Custard Cake?
A: Freezing is not recommended as the custard layer may lose its texture upon thawing.

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Serving

• Serve slices dusted with icing sugar for a simple presentation.
• Pair with fresh berries or a dollop of whipped cream for added indulgence.

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Suggestions

• Perfect for brunch, tea parties, or after-dinner dessert.
• Customize with seasonal flavors like pumpkin spice in autumn or vanilla bean in spring.

Enjoy the magic! ✨