Here’s a full Magic Custard Cake recipe with step-by-step instructions and detailed FAQs so you get that dreamy, three-layer custard effect every time 😍🤤
✨ Magic Custard Cake Recipe
🥮 Ingredients:
- 4 large eggs (room temperature, separated)
- ¾ cup (150 g) granulated sugar
- ½ cup (115 g) unsalted butter (melted & cooled slightly)
- ¾ cup (95 g) all-purpose flour
- 2 cups (500 ml) whole milk (lukewarm)
- 2 tsp vanilla extract
- ¼ tsp salt
- Powdered sugar (for dusting)
👩🍳 Instructions:
- Prep Oven & Pan
- Preheat oven to 325°F (160°C).
- Grease and line an 8×8-inch (20 cm) square baking pan with parchment paper.
- Separate Eggs
- Place yolks in one bowl, whites in another.
- Whip Egg Whites
- Beat egg whites with a pinch of salt until stiff peaks form. Set aside.
- Make Egg Yolk Batter
- Beat yolks with sugar until pale and creamy.
- Mix in melted butter and vanilla extract.
- Add flour and whisk until smooth.
- Add Milk
- Slowly whisk in lukewarm milk until fully combined (batter will be very thin).
- Fold in Egg Whites
- Gently fold beaten egg whites into the batter in 3 parts.
- Don’t overmix; it should look lumpy with some floating bits.
- Bake
- Pour batter into prepared pan.
- Bake for 50–60 minutes, until the top is golden brown and the center jiggles slightly.
- Cool & Set
- Let cake cool completely in the pan.
- Refrigerate for at least 2 hours before slicing.
- Serve
- Dust with powdered sugar.
- Slice carefully to reveal the 3 magical layers:
- Top: Fluffy sponge
- Middle: Creamy custard
- Bottom: Dense layer
❓ FAQs about Magic Custard Cake
Q1: Why is it called “Magic Custard Cake”?
Because a single, thin batter magically separates into three layers (sponge, custard, and dense base) while baking.
Q2: My cake didn’t separate into layers. What went wrong?
- Egg whites weren’t whipped enough or overmixed.
- Oven temperature too high/low.
- Milk was too cold (must be lukewarm).
Q3: Can I make it ahead of time?
Yes! It tastes even better the next day after chilling overnight.
Q4: How long does it keep?
- Refrigerated: 3 days
- Not recommended to freeze (texture changes).
Q5: Can I flavor it differently?
Yes! Try:
- Lemon zest for citrus flavor 🍋
- Cocoa powder for chocolate custard cake 🍫
- Almond extract for nutty flavor 🌰
Q6: Can I use skim milk or non-dairy alternatives?
- Whole milk is best for richness.
- Almond, oat, or soy milk can work, but texture may be less creamy.
Q7: Should it jiggle when done baking?
Yes! The middle should have a gentle jiggle. Overbaking dries out the custard.
Would you like me to also share a Chocolate Magic Custard Cake variation 🍫 that’s just as dreamy?