Magic Custard Cake is a whimsical and delicious dessert that lives up to its name! This enchanting treat forms three distinct layers as it bakes, resulting in a soft, light, and creamy custard at the bottom, a spongy cake layer in the middle, and a delicate golden crust on top. What makes this cake truly magical is that it requires just a few basic ingredients but somehow transforms into a decadent dessert with a variety of textures and flavors.
This cake is perfect for those who love custards but want the ease of making a simple one-pan dessert. Whether you’re serving it for a special occasion or as a sweet treat for a cozy evening, this cake will surely impress with its unique and delightful layers!
Ingredients:
- 4 large eggs (separated)
- 1 cup (240 ml) whole milk, warm
- 1 cup (125 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp lemon zest (optional)
- A pinch of salt
- Powdered sugar for dusting (optional)
Instructions:
- Prepare the Oven and Pan: Preheat your oven to 325°F (160°C). Grease a 9×9-inch (23×23 cm) square baking pan and line the bottom with parchment paper for easy removal.
- Mix the Wet Ingredients: In a large bowl, whisk the egg yolks and sugar together until well combined. Add the warm milk (but not hot), vanilla extract, and lemon zest (if using), and whisk again until smooth.
- Add Dry Ingredients: Sift the flour and salt into the bowl with the wet ingredients. Whisk everything together until you have a smooth batter. The batter will seem thin and runny, but that’s normal!
- Whisk the Egg Whites: In a separate clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Be careful not to overbeat them.
- Combine Egg Whites with Batter: Gently fold the beaten egg whites into the batter in stages. Do this slowly, so you don’t deflate the egg whites. You want to keep as much air as possible to help create the layers during baking.
- Bake the Cake: Pour the batter into the prepared baking pan. It will appear very liquidy, but don’t worry, that’s part of the magic! Bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The cake will firm up as it cools and develop its signature three layers.
- Cool and Serve: Allow the cake to cool in the pan for at least 15 minutes. Afterward, remove it from the pan and let it cool completely on a wire rack. Once cooled, dust the top with powdered sugar if desired.
- Enjoy: Slice and serve! This cake is wonderful on its own or served with a dollop of whipped cream or fresh berries.
Tips:
- Make sure to separate the eggs carefully, as any egg yolk in the whites will prevent them from whipping up properly.
- The cake will continue to set as it cools, so don’t be alarmed if it seems jiggly when it first comes out of the oven.
- You can store any leftovers in the fridge for a few days, and it tastes even better the next day as the flavors develop.
With its perfectly balanced sweetness and comforting texture, Magic Custard Cake is a delightful dessert that is sure to be a favorite in your recipe collection!
