Everyone is a rave for Magic Custard Cake and you will be too. It’s a cross between a souffle’ and a custard tart and it’s incredibly delicious and you will absolutely love it.

This delicious Magic Custard Cake is a taste sensation. It’s easy to make when you know how and Wendy from Wendy’s Kitchen Table is in the house to show us how!

It gets rave reviews on Facebook. This recipe is one batter that becomes 3 layers and there’s a reason that everyone goes mad for.

Magic Custard Cake Ingredients

4 eggs (Whites separated from the yolks), room temp
1 tsp vanilla extract
¾ cup sugar
125g (4.4oz) butter, melted
¾ cup plain flour
2 cups milk, lukewarm
icing sugar, for dusting

Magic Custard Cake Video Tutorial

via Wendy’s Kitchen Table, Youtube.

Are you ready to learn how to make this delicious dessert? We have included a tutorial from Wendy’s Kitchen Table to show you how to recreate this recipe. In order to achieve the very best result, we highly recommend that you view. Click Play above now ^

Magic Custard Cake Instructions

Preheat oven to 160˚C (320F) or 140˚C (280F) Fan-forced. Line a square cake pan with baking paper.

Separate the eggs. Add the egg whites to a mixer and beat until egg whites are stiff. Place beaten egg whites in a bowl and set aside.

Beat egg yolks and sugar until light in color. Add butter and vanilla.

Beat 2 minutes. Add flour and mix it until fully incorporated. Slowly add the milk and beat until everything is well mixed together.

Add the egg whites, a third at a time and gently fold them in using a whisk, repeat until all egg whites are folded in.

Pour batter into a baking dish and bake for approx 60 minutes or until the top is lightly golden. (Wendy has a hot oven and it was ready in 40 minutes).

It will feel set when you press it. Cool and dust heavily with icing sugar.( I leave it in the fridge overnight and cut it the next morning.)

Store in a container in the fridge. This recipe is not suitable to freeze.

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