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Magic Custard Cake

Featured in Irresistible Desserts.

Beat egg whites separately, mix egg yolks with sugar, add butter, vanilla, flour and milk, fold in egg whites, bake until golden. The batter magically separates into three layers.
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Ranah
Updated on Sat, 12 Apr 2025 18:29:58 GMT
A stack of white cake with powdered sugar on top. Pin it
A stack of white cake with powdered sugar on top. | yummyflavorsrecipes.com

This Vanilla Magic Custard Cake transforms a questionable-looking batter into a stunning three-layered dessert with a cake-like top, creamy custard middle, and dense bottom layer.

When I served this at a family gathering, everyone was amazed by the perfect layers. Even my sister-in-law who avoids custard desserts asked for seconds.

Key Ingredients With Purpose

  • Eggs - Create layer separation (use room temp)
  • Milk - Custard base (warm slightly)
  • Flour - Provides structure without overpowering
  • Vanilla extract - Use pure for best flavor
  • Caster sugar - Dissolves easily
  • Butter - Adds richness (melt and cool)
  • Icing sugar - Elegant finishing touch
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A stack of yellow cake with white frosting. | yummyflavorsrecipes.com

Step-by-Step Instructions

Prepare pan
Preheat oven to 325°F. Line 20cm square pan with parchment.
Separate eggs
Whites in large bowl, yolks in medium bowl (no yolk contamination).
Melt butter
Cool slightly before using.
Warm milk
Heat to lukewarm (not hot).
Beat egg whites
Until stiff peaks form (3-4 mins).

The Science Behind the Layers

The magic happens through density separation - flour settles to the bottom (dense base), middle remains custardy, whipped egg whites rise to top (cake layer). The initially lumpy, thin batter is normal - trust the process!

A stack of cake with white icing. Pin it
A stack of cake with white icing. | yummyflavorsrecipes.com

I nearly threw out my first batter because it looked wrong, but baking it revealed the magical transformation. Now it's our favorite 'science experiment' dessert.

This Vanilla Magic Custard Cake has become my signature dessert, transforming simple ingredients into something impressively layered that keeps guests coming back for more.

Frequently Asked Questions

→ Why is it called Magic Custard Cake?
It's called 'magic' because one simple batter transforms during baking into three distinct layers: a dense bottom, creamy custard middle, and light cake top.
→ Why does my batter look lumpy?
The lumpy appearance is normal after folding in the egg whites. Don't worry - this is part of the process that creates the magical layers during baking.
→ How do I know when the cake is done?
The cake is done when a golden crust has formed on top. Baking times vary from 35 minutes to an hour depending on your oven and ingredient temperatures.
→ Can I use a different sized baking tin?
Yes, you can use a different sized tin, but the baking time will vary. The recipe recommends a 20cm square baking tin for best results.
→ Why do my ingredients need to be at room temperature?
Room temperature ingredients, especially eggs, blend more evenly and create the proper texture needed for the cake to separate into distinct layers during baking.

Layered Vanilla Custard Cake

A magical dessert that separates into three distinct layers while baking - dense bottom, creamy custard middle, and light cake top, all from one batter.

Prep Time
25 Minutes
Cook Time
35 Minutes
Total Time
60 Minutes
By: Ranah


Difficulty: Intermediate

Cuisine: Modern

Yield: 12 Servings (12 slices)

Dietary: Vegetarian

Ingredients

→ Cake Ingredients

01 4 eggs - room temperature
02 ¾ cup caster sugar
03 125 grams butter, melted
04 1 teaspoon vanilla extract
05 ¾ cup plain flour, sifted
06 2 cups milk, lukewarm (500 mls)

→ For Decoration

07 ¼ cup icing sugar to decorate

Instructions

Step 01

Preheat your oven to 170 degrees celsius (fan-forced) and line a 20cm square cake tin with baking paper, making sure to leave plenty of paper hanging over the sides.

Step 02

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.

Step 03

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.

Step 04

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.

Step 05

Gradually add the lukewarm milk and continue to beat on a low-medium speed to combine all of the ingredients.

Step 06

Add the egg whites to the bowl and gently fold together the mixture.

Step 07

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.

Notes

  1. Your baking time WILL vary depending on the temperature of your ingredients. Some people may find they need to cook their cakes for up to an hour.
  2. I cook this cake in a 20cm square baking tin, you can use a different size tin but the cooking time will vary.
  3. The mixture will look lumpy and you may be convinced that it won't work out - keep going as the end result is worth it!

Tools You'll Need

  • 20cm square baking dish
  • Electric mixer
  • Mixing bowls
  • Baking paper

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (milk, butter)
  • Contains eggs
  • Contains gluten (flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 139
  • Total Fat: 3 g
  • Total Carbohydrate: 23 g
  • Protein: 4 g