If you love custard, this Vanilla Magic Custard Cake recipe really is for you!
I’m calling it, this Magic Custard Cake really is magic. There were more than a few occasions I almost gave up and tipped the mixture into the bin while I was making this. After looking at all the gorgeous photos of this three layered gooey custard cake online, when I looked at the dodgy cake mixture in front of me, I had no confidence at all that it would actually work out.
The mixture just didn’t look right to me, yet I continued with the thought I’d come this far already, I at least had to see what happened when I popped this disaster into the oven
My few sneaky peeks into the oven thankfully gave me some assurance that cake may just work. After 35 minutes it had developed a lovely golden crust on top and when tested with a skewer it was still a little wobbly in the middle – perfect
Ingredients:
You will need:
- Eggs,
- Milk,
- Flour,
- Vanilla Extract
- Caster Sugar
- Butter
- Icing Sugar to Dust
Tips for Making this Custard Cake:
- 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.
- I cook this cake in a 20cm square baking tin, you can use a different size tin but the cooking time will vary.
- 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!
- When testing to see if your cake is ready, you do want there to be some ‘jiggle’ in the middle still.
- I try to put my eggs out the night before I’m planning to make this cake to ensure that they are at room temperature.
- I also heat the milk in a microwave safe jug until it’s just warm.
- To serve, I prefer to let this cake cool completely in the tin (you can also pop it in the fridge when cool enough to do so) and then dust with icing sugar and cut into pieces.
- This cake is best stored in an airtight container in your fridge and enjoyed within 3 – 4 days.
You can watch how to make this Cake below:
Once you’ve made this vanilla version, make sure you try my Chocolate Magic Custard Cake or this Salted Caramel Magic Cake – you can find the recipe here.
Magic Custard Cake
Equipment
- 1 x 20cm square baking dish
Ingredients
- 4 eggs – room temperature
- ¾ cup caster sugar
- 125 grams butter melted
- 1 teaspoon vanilla extract
- ¾ cup plain flour – sifted – sifted
- 2 cups milk lukewarm (500 mls)
- ¼ cup icing sugar to decorate
Instructions
- 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.
- 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.
- 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.
- 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.
- Gradually add the lukewarm milk and continue to beat on a low- medium speed to combine all of the ingredients.
- Add the egg whites to the bowl and gently fold together the mixture.
- 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
- 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.
- I cook this cake in a 20cm square baking tin, you can use a different size tin but the cooking time will vary.
- 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!
Nutrition
Enjoy!
For more simple and delicious cake recipes, check out our Cakes and Cheesecakes for all Occasions eBook – also available in a Thermomix version. You can view all of our ebooks here.
shabina
When do u add the custard powder? Not in recipe?
Lauren
Hi, You don’t actually use custard powder to make this recipe, the ‘custard’ is made from the eggs, milk, sugar, etc.
Suzie
What is castor sugar? I have never seen it in a US store. What can be substituted?
Lauren
I think it’s called baking sugar in the US. It’s a little finer than regular sugar
Carol Agnew
What is caster sugar?? Can another sugar be used?
Zoeanne
Castor sugar is simply finer the normal white sugar
Treeza
Just taken it out the oven. Looks great just hope it tastes as good as it looks. Unfortunately I melted the butter then just slowly added it without measuring it!! I think it was just about right but crossing fingers. Will let you know later when my men folk & I have a taster later when it’s cooled. I love custard so really looking forward to this one.
Lauren
I’m sure it will be perfect, can’t wait to hear how you go 🙂
Sam
Hu Lauren. You use cup measures which always baffle me in a recipe. What size cup do you use. I prefer to work in old school lbs and ozs lol. I love custard slices so these should satisfy me x
Lauren
Hi Sam, if you love custard slices, this is the recipe for you! I use Australian metric cups, this site has a handy conversion table which should hopefully help you x
Lauren
http://www.taste.com.au/how+to/articles/369/weights+measurement+charts
Sarah
I haven’t taken mine out of the oven & am a bit worried it’s a little too wobbly in the middle. Wish me luck
Lauren
How did you go Sarah?
J Jensen
This is a great recipe, the whole family enjoyed it. I have now made this a few times and find if I leave beating egg whites until needed to fold into mixture it turns out better as the whites start to go runny if beaten at the beginning. 🙂
Lauren
That’s a great idea, I’ll try that next time. I’m so glad you enjoyed it 🙂
Mardina
It’s in the oven now…can’t wait!
Mardina
Are you sure the temp is 170
Lauren
Yes, I always cook mine on 170. The cooking time will vary though as the temperature of your ingredients and the mixture makes a difference to how long it takes to cook
Michelle
I’m betting that’s Celsius & not Farenheit Mardina.
Dawn
Is the temperature Celsius or Fahrenheit?
Lauren Matheson
Hi Dawn, it’s 170 degrees celsius 🙂
kirsteen
Thanks for your recipie. I made this last weekend and it was a huge hit. It did take about 50mins to cook and I also had the issue that I didn’t think it would work as it didn’t look right before it went into the oven.. but I took your advice and persevered.
We were impatient though and ate the first slice warm, not as nice as it was when it had cooled.. so will make in advance next time.
Thanks
Kirsteen
Lauren
I’m glad you enjoyed it Kirsteen. It is hard to resist but worth the wait!
Jia Jung
Hi!
I am just wondering how deep should the pan be. Mine is only 2in deep and I am not sure if it is deep enough for all the batter. If it doesn’t fit the pan, would dividing the batter work? And how much batter should I pour in the pan, if i can do so?
Thanks! -JJ
Lauren
Hi,
I would probably use a deeper tin if you can find one. You could try dividing the mixture between two tins, however this will impact the cooking time and it’s likely to take less time.
Linda knight
I’ve made this pie/cake twice tastes good but I can’t get the egg whites to fluff up shouldn’t the castor sugar be added to the whites? Or is it just me that can’t get them fluffy? Thank you
Linda knight
Gold Coast
Queensland
Lauren
Hi Linda,
If your egg whites aren’t going fluffy it’s usually because the bowl/beaters have a little residue on them from the last time they were used. I give both my bowl and beaters a good wash and make sure they are completely dry before adding the egg whites. Also try to make sure you are using room temperature eggs, although they are probably the same temp as straight from the fridge with these cold days we are having – I’m in Brisbane 🙂 I hope this helps x
Cat
If you wipe over your bowl & beaters with a little vinegar it gets rid of all the residue or oil/fat as well
Rose
If your egg whites don’t fluff, there may be a tiny amount of yolk that has sneaked into the bowl. It only takes a touch to kill the fluff! Be extra careful separating the eggs!