This magic custard cake is truly quite magical. Using simple ingredients, the batter separates into three layers as it bakes. The bottom is a slightly dense custard. The middle is a smooth and soft custard. The top is a light and moist sponge cake.

I was intrigued when I found this recipe. I simply had to try it.

The key is to have all ingredients at room temperature. The butter should be soft. The milk should be warm so as to not harden the butter. The eggs should also be at room temperature. You can quickly do this by placing them in a bowl of hot tap water for 5 minutes. Egg whites at room temperature have more lift when whisked.

This cakes centre is a creamy vanilla flavoured egg custard. Kind of reminded me of a Chinese egg tart. A nice, light and not overly sweet dessert.

Magic custard cake.

I enjoyed it. I hope you will too.


4 large eggs, separated at room temperature
3/4 cup granulated sugar
1/2 cup unsalted butter, at room temperature
3/4 cup all-purpose flour
2 cups milk, lukewarm
1 teaspoon vanilla extract
icing sugar for dusting


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