Quick Description
This Ultimate Magic Custard Cake lives up to its name—one simple batter transforms in the oven into three irresistible layers: a firm base, a custardy center, and a light sponge topping. Sweet, delicate, and almost magical, it’s the kind of dessert that feels fancy but comes together with everyday pantry staples. Perfect for special gatherings, holidays, or when you want to impress with minimal effort!
Servings & Timing
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes
- Cooling/Chilling Time: 2–3 hours (or overnight for best results)
- Total Time: ~3 hours 20 minutes
- Servings: 9–12 squares (8×8″ pan)
Nutritional Info (Per Serving – Approximate, based on 12 servings)
- Calories: ~210
- Protein: ~5g
- Carbs: ~24g
- Fat: ~11g
- Fiber: <1g
Ingredients List
Wet Ingredients:
- 4 large eggs, separated (room temperature)
- ¾ cup (150g) granulated sugar
- ½ cup (115g) unsalted butter, melted and slightly cooled
- 2 tsp vanilla extract
- 2 cups (500ml) lukewarm whole milk (best for richness)
Dry Ingredients:
- ¾ cup (95g) all-purpose flour
- Pinch of salt
Optional Topping:
- Powdered sugar, for dusting
Step-by-Step Instructions
Step 1: Prep Your Tools
Preheat oven to 325°F (160°C).
Grease and line an 8×8″ square pan with parchment, leaving extra overhang for easy lift-out.
Step 2: Separate the Eggs
Crack eggs and carefully separate yolks and whites into two bowls.
Beat egg whites with a hand mixer until stiff peaks form. Set aside.
Step 3: Make the Yolky Base
In the yolk bowl, whisk with sugar until pale and creamy.
Add melted butter and vanilla extract; mix well.
Sift in flour and salt, mixing gently until just combined.
Gradually pour in lukewarm milk while whisking constantly. The batter will look very thin—don’t worry, this is what creates the layers.
Step 4: Fold in Egg Whites
Using a spatula, fold whipped egg whites into the thin batter in 3 additions.
Do not overmix—it’s okay if streaks of egg white remain.
Step 5: Bake
Pour the batter into prepared pan.
Tap lightly to remove air bubbles.
Bake for 50–60 minutes until the top is golden and the center has a soft jiggle.
If browning too quickly, tent loosely with foil halfway through.
Step 6: Cool Completely
Let cake cool in pan until room temperature.
Refrigerate for at least 2–3 hours (or overnight) to set layers firmly.
Step 7: Slice & Serve
Lift cake out using parchment overhang.
Slice into neat squares with a sharp knife.
Dust with powdered sugar and serve chilled or at room temperature.
Flavor Tips & Customizations
- Citrusy Twist: Add 1 tsp lemon or orange zest to batter.
- Chocolate Magic: Replace 2 tbsp flour with cocoa powder for a chocolate custard cake.
- Nutty Layer: Add a sprinkle of toasted coconut or sliced almonds before baking.
- Holiday Vibes: Infuse milk with cinnamon stick or nutmeg before using.
Serving Suggestions
- Serve with fresh berries for a refreshing contrast.
- Pair with whipped cream or vanilla ice cream for a decadent finish.
- A drizzle of caramel or fruit coulis makes it dinner-party worthy.
Storage & Make-Ahead
- Fridge: Store covered in an airtight container for up to 3–4 days.
- Freezer: Not ideal (custard may separate), but can be frozen for up to 1 month. Thaw overnight in fridge before serving.
- Make-Ahead: Best when chilled overnight for clean slices and well-formed layers.
