Every time Magic Custard Cake is prepared, it is a treat that delights and surprises. A deep custard base, a creamy middle, and a fluffy sponge top are the three different and delectable layers that are created with only a few ingredients and a simple procedure. This culinary surprise is a marvel in the field of baking as well as a gourmet delight. Let’s discover the secret ingredient that makes this custard cake so amazing and investigate a recipe that works every time.
Ingredients You Must Have for Magic Custard Cake
The following staple components are needed to make this eye-catching dessert:
Amount of Ingredients
Eggs. 4 big, at room temperature
1/4 cup granulated sugar
Unsalted melted butter One cup milk, two cups (lukewarm), and half a cup all-purpose flour
Salt and 1 teaspoon of vanilla extract In a pinch
Extra Features:
To add a zesty citrus twist, add 1 tsp lemon.
To make a chocolate version, stir in 1 tablespoon of cocoa powder.
Replace flour with a combination of gluten-free flour.
For a dairy-free variation, substitute plant-based milk and margarine.
How to Make Magic Custard Cake Step-by-Step
First Step: Get Ready
Turn the oven on to 325°F (160°C).
A 9 x 9-inch baking dish can be lined with parchment paper or greased.
Step 2: Disentangle the eggs
Separate the whites and yolks of the egg with care.
Whites should be put away in a different mixing basin and yolks in a large bowl.
Step 3: Combine sugar and eggs.
Beat the yolks until they are creamy and light, then add the vanilla essence and granulated sugar.
After adding the melted butter, stir until it’s smooth.
Add milk and flour in step four.
Continue mixing while gradually sifting in the flour.
Add the lukewarm milk gradually while mixing gently to achieve a smooth batter and avoid curdling.
Step 5: Beat the egg whites.
To create stiff peaks, beat egg whites with a pinch of salt.
For the airy sponge layer to form on top, this step is essential.
Step 6: Gently fold the whipped egg whites into the batter in three batches.
It is to be expected that the batter may appear thin and somewhat lumpy.
Bake in Step Seven
Smooth the top of the batter after pouring it into the baking dish.
Bake for 50–60 minutes, or until golden and firm on top.
Moving the pan should still cause a little wobble in the centre.
Cool and Serve in Step Eight
In the baking dish, let the cake to cool fully.
Cool in the refrigerator for a more solid custard, or serve warm for a more tender consistency.
For a lovely finish, cut into squares and dust with powdered sugar.
