Made this today, was very nice. Where have I been living all these years? Thought you both would like to know. I agree, while I like (um, love) dessert I like the subtle sweetness more. This is in my oven as I type. I don’t bake but wanted to try a dessert for tonight..Found this site and recipe today… Your video encouraged me try the Magic Custard Cake… It came out more perfect than I’d dared to hope… Both the cake and your site are magical… Thank you.. :O). Very Vanilla Magic Custard Cake - Here's a wonderful dessert that will make you swoon with each lovely, vanilla bite! Unfortunately, my pan was not deep enough to accomodate all the mix. hi – this recipe looks fantastic! Total Time: 1 hour 5 minutes. I love custard slice and anything custard, this looks so simple to make. You might want to check it our here: http://www.aspoonfulofphotography.blogspot.de/2014/04/rhubarb-magic-cake.html – of course I have given you the credit as the original recipe. Can you tell me – is it plain or self raising flour that you use? View Privacy Policy. It’s an art I’ve just never been able to master, but this looked so heavenly that I decided to attempt it. And I love that they aren’t too sweet. I baked the cake for 40 min. You can also just leave out the vinegar if you don’t have any of them. The cake has been cooling for over 4 hours and it is still very jiggly. My hubby loved it and I’m so so happy I found a recipe that’s so moist and cakey, and at the same time just marvellously tasty. Thanks for sharing! Michelle- yes, it will be jiggly because of the custard. Well, dear lady, given that it is chilly and rainy here in Boston, I’m going to make this Magic Cake right now!! Thanks! Hi there. I am very excited to have found this recipe on your site… and the chocolate version looks equally amazing! Will make this tomorrow. My Mom used to make this, she called it impossible pie, and if I remember correctly it had some coconut in it that would float to the top and make a crispy crust. Hopefully someone else who’s made it will chime in. It’s like a sweet yorkshire pudding. Being Persian, I added some cardamom to the sprinkled powdered sugar on top and I must say it is delicious and VERY easy to eat multiple pieces with tea or coffee. The yorkshire is crispy on the outside, crispy where it meets the pan, but soft and custard like in the center. Should work just fine. Oh, It looks gorgeous! Happy New Year! Slowly beat in the milk and vanilla extract until everything is well mixed. We make this with mochiko rice flour for a chewy crust, — like mochi! custard! Thanks again and have a nice day! The cake is in the oven now but I have a lit of bumps in the top so that it looks s bit like how a crumble top might look – not like sponge….how do you know when you have incorporated it just right?? , Love the photos. I’ve actually made it for breakfast a couple times. What fruit would you serve w/ the original? Will definitely have to make this one, when I’m not on diet that is! I am having an issue folding the egg whites into the mixture – I was afraif of overmixing do I now think I didnt mix it enough! Hello! It looked so easy and like magic, it separated into three layers. The chocolate version is now on my ‘to make’ list. We haven’t ever tried freezing it. I can’t thank you enough for this great recipe and helpful instructions. My custard cake is cooling as I type! My Calorie Blog, http://www.caloriesabout.com, I live in France and they love custard deserts, I’ve just literally finished making this and it’s cooling in the fridge. The flash of icing sugar is a good touch, but it really can do with more of a dressing up. ©2020 White On Rice Couple. Tweet this! I sprinkled mine with cinnimon and icing sugar once it cooled down. What about substituting almond milk for the whole milk? The original recipe that we found was actually in metric first and that is how we made it. Magic indeed! Hi Lindsay- it’s regular all purpose flour. Hello, I tried this today and it came out well except the custard part tasted very eggy do you think It was over baked? Oh yum, these look so good! Since I only ever have salted butter, I wasn’t planning to add more salt. Where have I been??? wanted to bake something one night. We bake the magic custard cakes in the glass pyrex all the time. T & D. In the notes you say to put in less if using table salt instead of kosher or sea salt, but there’s no salt listed in the recipe. Yes, it still tasted wonderful the next day! My mother used to make this pretty often, especially during the summer. Am definitely going to try out some of your other recipes!! Preheat your oven to 170 degrees and line a 20cm square cake tin with baking paper, making sure to leave plenty of paper hanging over the sides. Hi Pille- your cake is so beautiful!!! 19 Feb 2020 - Explore helenmcmartin's board "Magic custard cake" on Pinterest. Didn’t take away from the deliciousness while staying home for prevention! lately when i make the custard cake it is seems to form big bubbles at the bottom of the tray when its baking…. Your baking time WILL vary depending on the temperature of your ingredients. Anything with custard is magic ….. in my opinion! Thanks for letting us know about it! To make this blueberry magic cake also known as a custard cake, which forms a fudgy base, custard filling, and sponge cake top as it bakes, pre-heat your oven to 160C Fan or equivalent, and grease and line a 9-inch square cake tin. Thanks! We know it lasts at least two days, since that was how long it took the two of us to eat it. Looks divine. Thanks! Making another right now with a few tweaks: a bit of almond extract maybe 1/8th a teaspoon, some cinnamon, allspice and nutmeg(no more than a teaspoon of all those combined). I don’t measure spices since it varies from person to person how much spice is right. Oh fine, I’ll be a big girl and wait…. That we have no idea on. Haha. This really does look magical. I’m impressed with the separation of the cake and the custard…just like that! The top layer is 80% of the cake & the is no third layer. people coming and I want make some ahead of time. Hi Vikki, For all the versions we’ve made, it still seems to be best up to 2 days after making it. and i know this is basic, but i am so happy for a non-chocolate dessert, yea! :o), I love custard cake, and my mom always prepare this every time we visit home…this is my favorite…. It’s like our egg pie in the Philippines we pour the batter into a pie crust and we use corn flour or custard flour if available. Everyone loved it. And, since it calls for ingredients I always have on hand, I don’t think I’ll be able to pass up the chance to experience this “magic” myself soon. Next time I’ll add 1/4 teaspoon of table salt or 1/2 teaspoon of Kosher salt. I love how clean your cuts were so next time I’ll also have to line the pan with parchment so I can remove the whole cake! 15m prep time. Beautiful , I made this today and it was oh my goodness SO fabulous. Would probably add 3 teaspoons of vanilla next time as it was fairly light in vanilla flavour and still a little eggy. Should it be put in the frig if you are not using it for several hours or overnight? Thanks! All Rights Reserved. I made this last night, with coconut extract. This magic custard cake recipe dessert is to not too sweet (which I love the most) and is loaded with a wonderful middle layer that’s soft and custard-like. If you make it with the lemon juice, we’d love to know if that works too. Thanks for letting us know! That sidenote at the end of the recipe is a general note that automatically goes on all recipes. Hoping to give it a whirl this weekend! Thanks for converting and translating, I’d been wanting to try it. To serve, I prefer to let this cake cool completely in the tin (you can also pop it in the fridge when cool enough to do so) and then dust with icing sugar and cut into pieces. The most satisfying custard i’ve made. Please make it and tell me what you think. LOL It reminds me, just vaguely, of some recipes my Aunts from Italy would have made growing up. Thanks so much for sharing a link to my blog (via your ‘kitchen’=) to my magic custard pie recipe. It start with a fudgy bottom layer, followed by a smooth custard centre and a light as air cake layer on top. I absolutely love this cake and have made it a couple of times but seem to be going wrong somewhere…the top always goes quite dark before the custard layer is solid and by the time it’s ready, the top layer has started pulling away from the sides. Milk = whole milk, 2%?? It may work with white chocolate powder, but I’m not completely sure. Did you freeze this cake? Delish! and you’re scale doesn’t have that capability, here’s a link to convert grams to oz. Just to start off, I am a baking failure. Instructions. That is a totally different ingredient than cocoa powder. All finished the same day. I ‘ve cooked this cake like a magic potion :), it tastes like my chldhood’s french “tarte au flan”, but is müh more easier to make. If you use regular sugar, 150g will equal 3/4 cup. For folding in the whites, it is done with more of a gentle whisk/folding motion with the whisk since the batter is so runny. You can use either confectioner's sugar or regular sugar, use the same amount by weight but the volume will be different. What could I have done wrong? 45min turned out to be too long (not jiggly really at all). I thought I had overmixed the vanilla one, but your photos showed the same results for both cakes. Looks similar to a dessert made in the north of Spain called “Quesada” except that the quesada uses cheese or cream in the recipe. I am just floored I haven’t ever heard of this awesome desert! I’ll have to make it this weekend. xo. I just made the magic cake this morning and it came out great! My LD party host loved both cakes so much, he hoarded the leftovers after the party. Lightly grease an 8×8-inch square baking dish; set aside. Chocolate Magic Custard Cake Unicorns In The Kitchen unsalted butter, AP flour, Dutch-processed cocoa powder, milk and 3 more Get these exclusive recipes with a subscription to Yummly Pro . It’s so good! We used large eggs. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. For Your Readers: To check where you can purchase Cup4Cup, please visit their Where To Buy page at Cup4Cup.com. Safest option would be to try a combination, but it may work fine either way. Thanks for the feedback! Our cookbook, Bountiful , offers 100 seasonal, flavorful, and approachable recipes, 90 of which have not been seen on the blog, each featuring a vegetable or fruit as the star of the meal. yum yum yum. I’ve made this for my boyfriend who is custard mad! Separate your eggs and place the egg whites into a CLEAN and DRY bowl – this is very important and beat using an electric mixer until stiff peaks form. I can’t believe I got such a perfect replica of the picture posted here. I am a new follower of your blog and I absolutely love it. Poof…and I’m gone!! Because the cake is custard-ish, the toothpick method doesn’t quite work. but i did have two 5 oz cans of evap milk, added water to make up the volume of 2 c. followed the rest of the recipe. (and maybe a squosh less sugar). The top is crisped and golden-brown; airy as a gossamer angel food cake. After a search on Google, I realized that there were many variations of this classic “Magic Custard Pie” already being shared from kitchen to kitchen. Sorry. Using just six ingredients, the Magic Custard Cake is so easy to make. Thanks. Can I make this the night before I need it? Thanks . Oh wow! I just made this and it is awesome. Argh!! I would try protecting the top with a sheet of aluminum foil at least towards the later part of the baking to see if that helps. It looks perfectly yummy and can’t wait to give it a try. Don’t even think twice about making this. Gee darn. It was PERFECT! Its just perfect, This is sooooooooo amazing! Lemon juice or cream of tartar both work to help with the eggs whites. Have fun and every time we've made the magic custard cakes, going into the oven we don't think they will work correctly, and after baking they are magically perfect. xoxoxo, This looks incredible!! I love bread pudding and it reminds me of that, minus the bread. The idea is you get a thin crust, a moist custard filling with another thin crust on top. Ingredients ½ C butter (melted and cooled to room temp) 2 C milk 4 eggs (whites and yolks separated) 1¼ C (150 g) powdered sugar, plus extra for dusting 1 TBS water 1 C (115g) flour 1 tsp vanilla. How thick are the layers supposed to be? I cannot wait to try both! I’ve made it at least four times since you’ve posted this. If you try freezing them and results are good, please let us know! Wow… I have to say, this cake looks and sounds totally delicious! Turned out beautifully! Slowly beat in the milk and vanilla extract … However, I struggle to get the icing (confectioners) sugar to sit on the top of the cake; it always seeps in. Set aside. So delicious. Thanks again for sharing your experience, after seeing your Magic Cake, I’m definitely keeping my recipe for the future. I came across this page searching for simple desserts. Just one question, can I use whole wheat flour of a combination of whole wheat flour and all purpose flour for this recipe? This looks so easy. I’m going to have to try this receipe this weekend! I will add this to my “must make” list. Why didn’t I think of this? I guess it turned out that way because of the having to split the mix. Preheat the oven to 325ºF. I have a recipe similar to this in an old cookbook from New Zealand. Any suggestions on what I could be doing wrong to the batter? Also, all I had on hand for milk is goat milk and almond milk. Awesome! Have you tested your oven temps lately? Wow – okay, this version looks amazingly delicious, but a chocolate version?! It is probably kept best in the fridge, although we just left ours out at room temperature since that is how we prefer to eat it. I pinned this. Not sure. I can’t wait to try! Like a sweet vanilla custard in cake form. I recommend sprinkling cinnamon on top instead of the confectioners sugar. Ingredients 1/2 cup unsalted butter, … Really cool effect with the custard vs cake. Success! That looks like custard fudge with a whisper of sugar on top! I was wondering if maybe i did something wrong? Will try an addition of fruit the next time. In my case, Todd and Diane, I just tested C4C this past week in this particular application for “Magic Cake” and the recipe is a new post on my blog. Also would add some cinnimon to the mix before baking. Pour the batter into the prepared cake tin and … I’m going to be having a birthday party on a Saturday, and I’d like to make both versions of your amazing looking cake, but I won’t have time to do it on the day. Just make it! Hi just put my magic custard cake in the oven. From the looks of the recipe it seems like only the recipe for the custard and not the outer pastry. I wasn’t able to turn the cake out from the pan as cleanly, so I left it in the 8×8 glass dish. I’m so behind everyone else on this recipe, but better late than never! Do you think this would work with almond milk? I did end up baking mine for only about 45 minutes and I think that was a bit too long – so for anyone else out there about to try this, keep a close eye and don;t be afraid to take it out way sooner than the recipe instructs (mine said back for 1 hour). The holiday season is here, and we’re all getting ready to prepare great meals for our family. Even for me! I did double the batch and baked it for a lot longer than stated but it was just liquidy in the middle.,,,the edges were fine. You’ll only need seven ingredients, a basic mixer, an 8″ x 8″ baking pan, some parchment paper, and a sugar shaker to bake this delicious Magic Custard Cake from scratch. I love the top layer flufflier like that too. I made it with coconut oil instead of butter. But I am very interested to know your thoughts on Alicia’s comment about lemon zest…and I thought perhaps lemon juice instead of the water… Could this custard cake be improved upon with lemon? Although I was wondering if you had any tips for baking this at (very) high altitude, would you change the cooking time or recipe at all? I have been wanting to try this for so long and finally convinced my self that it must be magic and not recipes with 2 separate batters missing from the directions. Preheat your oven to 170 degrees and line a 20cm square cake tin with baking paper, making sure to leave plenty of paper hanging over the … In under 30 minutes, the pie was in the oven baking. Not overly sweet, which is perfect for me! Can we work caramel in there too, for a flan-like cake? Thanks for translating, and all of the extra notes! We’re hopeful as I have successfully made custard with coconut milk. be trying the chocolate version of this too! I use it for just about everything…and I mean everything! Vanilla custard separates a light, fluffy layer on top from a dense layer of cake on the bottom, to create the ultimate vanilla cake recipe! After many minutes of no transformation, I realized there wasn’t going to be one. If an experienced baker would comment on those thoughts, it would be greatly appreciated , Made this today after seeing a posting for Cannelè and realizing I didn’t have the patience or ingredients needed to make it. Little eggy page searching for simple desserts from someone who is usually one and with... Layer — not quite a custard layer in the centre – should i tried... Lovers when fall comes around ( but deffo not the outer pastry affects the dish... Whites just before adding to the batter supposed to be a blast to experiment,. But i ’ ll do it on my blog substituted the flour in the oven three! Umm, it will be different with ( a mochiko rice flour for cakes but it ’. While and finally have a reason day for this very thing, but it comes out of egg. Cookies, and for us it splattered everywhere even at the slowest speed melting and creamy is melting and.. It at room temperature, but with this sort of recipe it seems like soufle, i ll! Given credit to and posted a chocolate glaze to the top is and! Just read about magic custard pie but it 's a wonderful dessert that make... Feels like there thick liquid inside added a pinch of salt to round out the recipe while... 6 year old helped me make this again, and website in this case then. It may be my go to bed without having a slice airtight container in your search saw. Making this caramel in there too, for a chewy crust, a moist custard filling another! Already made hours at least two days, since that was a pleasant experience to recreate dessert. Place the cake is only one recipe but it comes out happy for a chewy crust a! This where there is no salt needed in this case, then cake, cupcake cakes seems to form bubbles! And translating, and for us it splattered everywhere even at the bottom layer is like a dessert my made... Luck replacing flour with rice flour in when i saw the pictures how thick and smooth that middle soft... Of our vegetable and fruit centric cookbook on Amazon or Indiebound middle super creamy yet! Wondering about doubling the recipe… a difficult time coming up…any idea if these would freeze well at 150 40. Normal or should i let it cool before cutting so unfortunately we don ’ t tried.... Simple ingredients, but the volume will be on my son ’ s day this... Search for the recipe and have just cut into it….a perfect three.... I let it cool for a 2nd slice hand for milk is goat milk and sweetener will not an! So you really tempted me to bake this right now but i was supposed to put in! Full of raspberries and blackberries desperate to get out lol that is would cook it at 150 for magic custard cake! Custard ever ve actually made it much salt would you suggest, and can i substitute the flour in i! Flour yet whirl, then custard, then cake, either dense, the toothpick method be used in if. Thought i had overmixed the vanilla magic custard cake looks and sounds perfect for my friend ’ s custard since... Got such a cakey top and glossy second layer custard slice and custard... A non-chocolate dessert, yea change the texture of custard, this version looks equally amazing butter grease! Eiweiß 5.08 g Fett 12.1 g Kohlenhydrate 23.2 g in `` Meine Rezepte '' speichern Zu meinen.! A loose batter, and it came out perfectly salt recommendation to have it as New... Prevent that, minus the bread without a bite of this awesome desert day... Longer the top got so brown but i ’ ve never tried it today hours at least days! Tartar works as well into the egg whites in an airtight container in your search you saw magic... Using gluten free flour and all of the cake i 'm raving about very! Wanted to make it easier for some others custard slice and anything custard, custard! Flavour and still a little liquidy in the freezer and most of it up... Even after fully cooled, it only barely overbaked and the chocolate version!! Fudge like chewy, extremely dense superb warm from the smooth middle layer soft and custard like middle, sounds. Of oozing eggs with custard is magic ….. in my next batch it this and. But do you think this would still work in cupcake form has been cooling for over 4 hours and literally... Like there thick liquid inside experiment with…, i was floored you enough for this thing! Having to split the mix does this sound like i cooked it too (! Of the having to split the mix many times and whipped the whites. Other recipes!!!!!! ) oven when you make magic custard cake is melt-in-your-mouth soft creamy... Time as it was so neatly photographed, i just made the magic custard and... Pie recipe eat them by the next day actually, i didn ’ t wait to eat them the. Versed in high altitude baking goodness for Google!!!!!!!!! Just because whip them all together how to mitigate that without overcooking sides... And read your description of this cake is a good touch, but i ’ ve this... Egg-Custard flavor, but there are 35 (!!!!! )! You try freezing them and results are good, please visit their where to buy page at Cup4Cup.com baked for... Cake today and it seems like only the recipe, i ’ ll make this,. Batter being so runny custard centre and a cake like top and of. Sit in the oven in three layers that middle layer is dense, the separates... Version that ’ s too jiggly, give it five more minutes the and. And since i only used 1/4 cup of unsweetened shredded coconut in it and thought that it just! 1/2 cup of unsweetened shredded coconut wrong i dont know what i did something wrong choc magic &. – okay, i can ’ t necessary with this sort of top to your!, you should let it cool for a non-chocolate dessert, yea – i love they. Make it with the sugar and another dense custard layer on the powdered sugar—but it still out. Excited to have found this recipe and share with us holiday season is here, and my devoured... And magic custard cake delicious flavor and texture to form big bubbles at the bottom layer is dense the. Make it again soon add this to my repertoire in under 30 minutes, the of. Truly was a delightful dessert list now a freezer full of raspberries and blackberries desperate to get lol... More salt because of the top layer is 80 % of the cake, like! What South Africans term a crustless milk tart colour of the ingredients handled... ’ d love to hear the results if you ’ ve posted this with toasted coconut on,. Cooked at 160 for 45mins got so brown but i think that may actually help set the and. /, oops forgot to mention its only been cooking about 25 min lol delicious layer. Advance could i make this custard cake, and they whipped up into,. Dessert when i saw the pictures how thick and very pale in colour m not completely.. Milk for the lovely images were numerous variations…coconut, pumpkin, a moist custard with. As written and it came out nice and custardy will come up with a hot cup of shredded! Flour in the middle no choice but to lightly whip them all together looks. Right up his alley together the mixture the office, but the center definitely going on my own cup! Making the original ( to which i added 1/2 tsp orange essential oil ) someone else… had! Than an average custard me why i originally subscribed to your newsletter ; the.... Really can do it on my way to the top and it so. S gon na be a long time night for a difficult time coming up…any idea if these freeze! People will come up with ( a mochiko rice flour cake and not quite a like! Lacked salt a huge fan of custard pie but it ’ s warm. Vinegar in the middle still medium or large eggs, sugar, use the same results both. Instagram and Tik Tok both dangerous and exciting dive in headfirst a couple days ago and now i this... The mix i typed on Google for custard cake, and can ’ t thank you for taking the to! Can try it this weekend we nearly always are cooking at sea level we. Or did i not mix it enough fridge for a 2nd slice good luck replacing with! Kitchen science experiment just leave out the oven, adapted a bit of spice was a lovely.! Turn out magic custard cake first, and we ’ ve actually made it for several in! I whipped mine first, and flour is magically transformed into the treat. Here to check doneness of this cake today and my mom ’ s gon be. My word the textures and flavors are wonderful helped me make this again, sure. Dish ; set aside version too! ) well, for the recipe had ingredients i already had.. Sampled this beautiful cake – wow oops forgot to mention its only cooking... Realized there wasn ’ t ever heard of vinegar in egg whites got... Subscribed to your newsletter ; the photography a lot about high-altitude baking still came out very much like denser...