If you use regular sugar, 150g will equal 3/4 cup. Thanks! That we have no idea on. There are a lot of recipes for Magic Custard Cake on the internet, I’ve just slimmed this one down and it worked. The three individual layers look beautiful. You showed raspberries w/ the choc version. It sounds like you “folded” like we did, kind of folding/gentle-whisk to incorporate the egg whites. How does it form such a cakey top and glossy second layer? My fingers are firmly crossed. The cake is in the oven now but I have a lit of bumps in the top so that it looks s bit like how a crumble top might look – not like sponge….how do you know when you have incorporated it just right?? It keeps quite well for several days in the fridge so making it the night before is perfect. However, I struggle to get the icing (confectioners) sugar to sit on the top of the cake; it always seeps in. The results are in….it is delicious! We usually release the cake out of the tray and then dust it, although you could always leave in in the tray and serve it that way too. This looks absolutely amazing! A girl can dream…. Make the magic custard cake recipe with three layers to serve as an impressive dinner party dessert idea. Save my name, email, and website in this browser for the next time I comment. It was delish and they all went back for a 2nd slice. Thank you for the recipe and the lovely images! , I love how you describe it as not too sweet (I prefer this). I’m impressed with the separation of the cake and the custard…just like that! (Found you today via “Posie Gets Cozy”). This looks SO amazing!! It’s truly magical I’ve adapted my own version of it with a little less sugar and some seasonal rhubarb sneaked in! Older ovens can be incorrect, and sometimes cook either hotter or colder than what you have selected. The ingredients are a little different, though. So good! Can’t wait to make this (and, of course, the chocolate version)!! This will be on my Christmas dessert list this year! The egg yolks, beaten with sugar, butter, flour and milk form the first two layers of the magic cake, the base and the cream in the middle. Interesting…). The flavor and texture was much like a dutch pancake that was a bit more dense. This is what South Africans term a crustless milk tart. Have fun baking! That sounds like about how the cake comes out. Gozde. It’s in the oven right now and I can’t wait to see how it comes out . Not sure. Repeat until all of the egg whites are folded in. Your photography is so beautiful and makes the custard cake look so elegant and desirable. I had the same problem! Set the egg whites aside until needed. Came out great in the end. I did like the coconut though! Hopefully someone else who’s made it will chime in. I vaguely recall a recipe for a chocolate magic cake in Joseluis Flores’ cookbook Dulce. I found the recipe easy to use, I used a ‘folding action’ with a balloon whisk to incorporate the egg whites. I may have overbaked it a little at 45 minutes, but I’ve been thinking my electric oven has been a bit high for some time now. , http://chocolate-coveredlove.blogspot.com/2013/06/magic-custard-cake.html, Looks great and simple and delicious (I love custards dessert). This cake is soft, pillow-y and melt-in-your-mouth wonderful. Does it need to be kept refrigerated after baking? Wow… I have to say, this cake looks and sounds totally delicious! I’d like to try a lemon version! It goes beyond the substitutions we are knowledgeable about. You’ll only need seven ingredients, a basic mixer, an 8″ x 8″ baking pan, some parchment paper, and a sugar shaker to bake this delicious Magic Custard Cake from scratch. I’m a little nervous about this. So glad your husband loved it. I don’t bake but wanted to try a dessert for tonight..Found this site and recipe today… Your video encouraged me try the Magic Custard Cake… It came out more perfect than I’d dared to hope… Both the cake and your site are magical… Thank you.. :O). Darn you – I’m doing a “cleanse” right now, and still have a few days to go, but all I’m going to be dreaming about is this cake. Beautiful , I made this today and it was oh my goodness SO fabulous. Allow cake to completely cool before cutting and then dust with confectioner's sugar. No big deal with a roast of beef, but with this sort of recipe it could be important. Almond flour is much different than all-purpose flour. I set it aside, and this being my first time making the recipe, it took me a couple more minutes than a practiced recipe. Lightly grease an 8×8-inch square baking dish; set aside. We posted a chocolate version just a couple days ago. I thought the same thing about the batter being so runny. Hi Linda, that link didn’t exist anymore so we had to remove it. This will now be my go to dessert when I need to bring one to a party. It just does! This Vanilla Magic Custard Cake really is magic! Just one question, can I use whole wheat flour of a combination of whole wheat flour and all purpose flour for this recipe? I guess it turned out that way because of the having to split the mix. It’s really like a fun kitchen science experiment. yum yum yum. Our first time was 8×8 and it came out just as expected so I know how it’s supposed to be. I am making this RIGHT NOW. Your chocolate ones looks superb! Cooking about 25 min lol is goat milk and its delicious and still a little eggy prefer ). Becoming a regular when we have the rest pile for a few hours before attempting to cut.!, yea lightly whip them all together of assembly, baking and cooling of times climate... Is just the beginning…… think of all of the cake in the.... 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