Easy Magic Custard Cake Recipe
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5.0
3 reviews
Excellent
Easy Magic Custard Cake Recipe
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Magic layer custard cake is a creamy, tender, fluffy and festive dessert is perfect for all holiday celebrations. It's a fabulously easy recipe that uses one simple batter to create three distinct and delicious layers - like magic!
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Ingredients
- 8 large eggs separated
- 4 cups whole milk
- 2 cups powdered sugar + extra for garnish
- 1 ¾ cup all-purpose flour
- 1 cup melted butter
- 1 ½ teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon salt
- ¼ teaspoon cream of tartar
Instructions
- Preheat the oven to 350 degrees F. Grease (or butter) a 9 X 13-inch baking dish and set aside.
- Separate the egg whites and egg yolks, being very careful not to get ANY yolk in the whites. Place the egg whites in the bowl of an electric mixer. Add the cream of tartar, then use a whip attachment to whip the eggs on high, into a firm meringue.
- In a separate mixing bowl, whisk the egg yolks, sugar, salt, vanilla extract, and almond extract together.
- Alternate mixing the milk and flour into the egg yolks, until the batter is thin and smooth. Then whisk in the melted butter.
- Finally, use a rubber spatula to gently fold the meringue into the batter. Mix the batter until it is mostly smooth, being careful not to deflate the meringue.
- Pour the batter into the prepared pan. Bake for 10 minutes. Then lower the oven temperature to 325 degrees F, and bake for another 40-45 minutes. The top should be golden-brown and the center should jiggle, JUST A LITTLE, when you shake the pan. If it jiggles a lot, like it is liquid in the center, leave in the oven another 5 minutes.
- Cool to room temperature, then chill until ready to serve. The colder the cake, the easier it is to cut into pretty pieces. If possible make the day before serving and refrigerate.
Notes
- Cutting the finished cake is much easier to do when it has been chilled for several hours. If possible make it the day before serving and refrigerate.
- The baking time on this is pretty important to get three distinct layers. If you bake the cake too long the creamy center layer will harden. However, if you don’t bake it long enough, the center layer will be runny. It is common for ovens to run up to 30 degrees too hot or too cool… Especially older ovens that get a lot of use. Make sure your oven temperature is accurate by placing a hanging oven thermometer off the center rack. (If you bake regularly replace the hanging thermometer every 6-12 months.)
- The baking time on this is pretty important to get three distinct layers. If you bake the cake too long the creamy center layer will harden. However, if you don’t bake it long enough, the center layer will be runny. It is common for ovens to run up to 30 degrees too hot or too cool… Especially older ovens that get a lot of use. Make sure your oven temperature is accurate by placing a hanging oven thermometer off the center rack. (If you bake regularly replace the hanging thermometer every 6-12 months.)
Nutrition Information
Show Details
Serving
1pc
Calories
299kcal
(15%)
Carbohydrates
31g
(10%)
Protein
7g
(14%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
126mg
(42%)
Sodium
325mg
(14%)
Potassium
147mg
(4%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
610IU
(12%)
Calcium
93mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15servings
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Serving | 1pc | |
| Calories | 299kcal | 15% |
| Carbohydrates | 31g | 10% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 126mg | 42% |
| Sodium | 325mg | 14% |
| Potassium | 147mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 610IU | 12% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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