Creamy Vanilla Magic Custard Cake | RecipeYum
Looking for a truly magical recipe? Well, Magic Custard Cake is what you need! Different creamy layers combined with a soft, light topping makes this a magical bake – the perfect for unusual dessert for those with a sweet tooth to satisfy.
I spotted a recipe for A Creamy and Custardy Vanilla Magic Custard Cake a few weeks ago, and (although it took me a few weeks) I had to make it. Partly because it looks incredible, and partly because I didn’t believe that it would actually work.
I’m pleased to say that it did, much to my surprise!
As I worked away on this cake late one night, the closer I came to the finished batter, the more certain I was that this recipe would be a complete disaster. It just looked too loose and thin, and the egg whites were so difficult to fold into such a thin batter, making it lumpy. It looked all wrong, and not even close to what I had imagined a ‘Magic Custard Cake’ would look like.
However, magic really did occur during the 45 minutes that it baked away in the oven. That thing, lumpy batter transformed into something completely different. I have heard accounts of a huge variation in cooking times from oven to oven, so I very much recommend testing the cake as it bakes, until a skewer comes out clean. So if your batter looks wrong, don’t worry. Do your best to fold the egg whites into the thin batter, but don’t worry if some lumps remain.
Magic Custard Cake does have a little bit of an unusual texture, but it’s in no way unpleasant. I’m looking forward to experimenting with adding some fruits to this recipe, to add a bit of sharpness to cut through the sweet, creaminess of the cake.
I did experiment slightly and I Creme Brulée’d a couple of slices, just to see what happened. Looking for magic custard cake with crunchy, caramelised topping? Get Brulée-ing! Eat it straight away, though, as you need the topping to be as crispy as possible – and time does nothing for a brulée
If you like it plain and simple, pile on the fruit with a dollop of cream, a sprinkling of icing sugar, and dig in to that Magic Custard Cake! It’s a recipe well worth the experimentation. I firmly believe it serving this cake alongside the sharpness of fruit, which cuts really well through the creamy sweetness of the custard. The custard alone, while delicious, is very creamy and sweet (and as a fruit lover, I’ll use any excuse to get it onto the plate).
- 115g butter
- 480ml milk
- 4 eggs, separated
- 4 drops white vinegar/lemon juice
- 150g icing sugar
- 1 tbsp water
- 130g Flour
- 1 tablespoon vanilla extract
- extra icing sugar for dusting
- Preheat the oven to 160C/325F.
- Grease & line an 8"x8" (or similarly sized) baking tin.
- Add the egg whites to a clean bowl with the vinegar or lemon juice. Whisk until it forms stiff peaks & set aside.
- Add the egg yolks and sugar to the bowl of a stand mixture, and beat until the mixture has become pale & totally incorporated.
- Melt the butter, and allow to cool to lukewarm before adding it to the egg yolk mixture. Beat with the tablespoon of water until totally incorporated (1-2 minutes).
- Add the flour to the mixture and stir to combine.
- Slowly beat the milk and vanilla extract into the egg yolk mixture until totally combined.
- Add 1/3 of the egg yolk & milk mixture into the egg whites and fold to combine. Repeat until both mixtures are totally combined.
- Pour the batter (it will be quite thin - similar to cream) into the prepared baking tin and bake for around 45 minutes, until the top is golden and the cake is firm.
- Remove from the oven and leave to cool.
- Cut into squares and serve with a dusting of icing sugar and the toppings/sides of your choice!