Best Magic Custard Cake Recipe

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.
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This delicious Magic Custard Cake is a taste sensation. The best part is, it’s easy to make when you know the steps to take. This recipe is one batter that becomes 3 layers. Everyone has been giving it glowing reviews and you will too!

Our popular WHOot Contributor Wendy is here today with an easy-to-follow video tutorial and you won’t want to miss it. This will be a new favorite in your home!

Magic Custard Cake Ingredients

via Wendy’s Kitchen Table 

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

via Wendy’s Kitchen Table 

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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