Magic Custard Cake Recipes

MAGIC CUSTARD CAKE

Steps:

• 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.
• 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. Set the egg whites aside until needed.
• Place the egg yolks and caster sugar together in a large bowl and use an electric mixer to beat until they have combined and are light and frothy.
• With the electric mixer still going on a low speed, gradually add the melted butter and vanilla extract before adding the sifted flour a few spoonfuls at a time.
• Gradually add the lukewarm milk and continue to beat on a low- medium speed to combine all of the ingredients.
• Add the egg whites to the bowl and gently fold together the mixture.
• Pour the batter into your prepared cake tin and place into your preheated oven and cook for 35 minutes or until a golden crust has formed on top of your cake.

MAGIC CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking dish.
• Beat egg whites in a large bowl with an electric mixer until stiff.
• Combine egg yolks and white sugar in another large bowl; beat with an electric mixer until light and fluffy, about 2 minutes. Add butter and vanilla extract; beat until smooth, about 2 minutes. Fold in flour. Beat in milk slowly. Fold egg whites gently into the batter.
• Pour batter into the prepared baking dish.
• Bake in the preheated oven until top is golden, 45 to 70 minutes. Let cool, about 30 minutes. Dust top with confectioners' sugar.

VANILLA MAGIC CUSTARD CAKE RECIPE - (3.8/5)

Steps:

• Preheat the oven to 325 degrees Fahrenheit. Lightly grease 8x8 inch baking dish, set aside. Whip the egg whites until stiff peaks form, set aside. Beat the egg yolks and powdered sugar until pale yellow. Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined. Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until well combined. Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in). Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 40 minutes. If the top browns too quick before the minimum of 40 minutes, you can cover the cake with aluminum foil. Cool the cake completely before dusting with powdered sugar. Even cooled, it will be slightly jiggly because it has custard layer in the center.

VANILLA MAGIC CUSTARD CAKE

Steps:

• Preheat the oven to 325°F
• Lightly grease 8×8 inch baking dish, set aside
• Whip the egg whites until stiff peaks form, set aside.
• Beat the egg yolks and powdered sugar until pale yellow.
• Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined.
• Mix in the flour until evenly incorporated.
• Slowly beat in the milk and vanilla extract until well combined.
• Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in).
• Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 40 minutes. If the top browns too quick before the minimum of 40 minutes, you can cover the cake with aluminum foil.
• Cool the cake completely before dusting with powdered sugar. Even cooled, it will be slightly jiggly because it has custard layer in the center.

LEMON CUSTARD CAKE

Steps:

• Preheat the oven to 325°F. Line 8×8-inch baking dish with parchment paper leaving overhang the sides, lightly grease with cooking spray, then set aside.
• Whip the egg whites until STIFF peaks form, set aside.
• Beat the egg yolks and sugar until pale yellow.
• Add melted butter and vanilla and mix until evenly combined.
• Mix in flour until evenly incorporated.
• Add lemon juice and lemon zest and mix until combined.
• Slowly beat in the milk until well combined.
• Add egg whites and whisk by hand. You don't need to fold it in completely. Leave small egg whites lumps. When you pour it into the pan, lumps will float on the surface and create the top layer during the baking. NOTES: The batter is very, very thin!!!
• Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center, but the top is firm to touch). Baking time might vary depending on your oven or pan you use but start checking after 35 minutes. If the top browns quickly, you can cover the cake with aluminum foil. Do not overbake it, or the cake will turn out rubbery not custardy in the center.
• Cool the cake completely before dusting it with powdered sugar.
• Store leftovers in the fridge

EASY MAGIC CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan.
• Combine egg yolks and sugar in a bowl; beat with an electric mixer until pale yellow and creamy. Drizzle butter and water into the bowl, beating until incorporated, 1 to 2 minutes. Beat in flour. Pour in milk; beat on low speed until batter is blended.
• Wash beaters and dry well. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold egg whites into the batter, a third at a time, until no white streaks remain. Pour batter into the prepared baking pan.
• Bake in the preheated oven until top is lightly browned, 1 hour to 1 hour 10 minutes. Cool completely before cutting into squares, about 30 minutes.