This recipe uses a lot of eggs, especially if you double it, as I (Leila) do.
The recipe was taken directly from here: Magic Custard Cake Recipe 3 layers | Best Custard Cake | White On Rice. I am not the owner of this recipe. Click the link for more details about how to make the cake.
Magic Custard Cake Recipe
Yield: 9 Servings
Prep Time: 30minutes mins
Cook Time: 1hour hr
Total Time: 1hour hr 30minutes mins
Temperatures for the ingredients are important here. Not too warm to cook the eggs before baking, and not cold either. You can use either confectioner’s sugar or regular sugar, use the same amount by weight but the volume will be different. If you use regular sugar, 150g will equal 3/4 cup.
A few more notes on making the cake: When adding the milk, we found it easier and less messy to gently hand whip them in instead of using the stand mixer. It is a very liquidy batter, and for us it splattered everywhere even at the slowest speed. 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. The whites will look a little curd like after mixing them in, just try to mix/fold them to the point where there is no big chunks. Because of the custard-like center, when fully baked, there will be a bit of a jiggle, but not a sloppy jiggle to the cake when gently shook. Same after it has cooled. That’s about it. 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. Makes one 8″x8″ Cake.
4.71 from 124 votes
Ingredients
- 1/2 cup (113 g) unsalted Butter (1 stick)
- 2 cups (480 ml) Milk
- 4 Eggs , separated
- 4 drops White Vinegar
- 1 1/4 cups (150 g) Powdered Sugar
- 1 Tablespoon (15 ml) Water
- 1 cup (125 g) Flour
- 1 teaspoon (5 ml) Vanilla Extract
- extra confectioner’s sugar for dusting
Equipment
- 8”x8” baking dish
Instructions
- Preheat the oven to 325°F/160°C. Lightly butter or grease a 8″x8″ (20x20cm) baking dish.
- Melt the 1/2 cup (113g) butter and set aside to slightly cool slightly.
- Warm the 2 cups (480ml) milk to lukewarm and set aside.
- Whip the 4 egg whites and 4 drops vinegar to stiff peaks. Set aside.
- Beat the 4 egg yolks and 1 1/4 cups (150g) powdered sugar until light.
- Mix in the melted butter and the 1 Tablespoon (15ml) water for about 2 minutes or until evenly incorporated.
- Mix in the 1 cup (125g) flour until evenly incorporated.
- Slowly beat in the warmed milk and 1 teaspoon (5ml) vanilla extract until everything is well mixed.
- Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
- Pour the batter into the prepared pan.
- Bake at 325°F/160°C for 45-60 minutes or until the cake is barely jiggly in the center. If the top browns too quick before the minimum of 45 minutes, then cover the cake with aluminum foil and cook for remainder of time needed.
- Allow cake to completely cool before cutting and then dust with powdered sugar. For faster cooling you can place the cake in the fridge. Even after fully cooled, it will still be slightly jiggly because it’s a custard layer cake.
Nutrition
Calories: 268kcal, Carbohydrates: 30g, Protein: 6g, Fat: 14g, Saturated Fat: 8g, Trans Fat: 1g, Cholesterol: 105mg, Sodium: 53mg, Potassium: 117mg, Fiber: 1g, Sugar: 19g, Vitamin A: 509IU, Calcium: 78mg, Iron: 1mg
Calories: 268
Note for Salt: All recipes containing salt are based on kosher salt amounts, not table salt. If using table salt, reduce the amount used to taste.