Magic Custard Cake Recipes

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MAGIC CUSTARD CAKE



Magic Custard Cake image

This Vanilla Magic Custard Cake really is magic! During baking, the batter splits into a base, delicious custard layer and cake top - yum! It's a great dessert for your next event, or why not make just because!

Provided by Lauren

Categories     Cakes

Time 1h

Number Of Ingredients 7

4 eggs - room temperature
3/4 cup of caster sugar
125 grams of melted butter (1/2 cup)
1 teaspoon of vanilla extract
3/4 cup of plain flour - sifted
2 cups of milk - lukewarm (500 mls)
1/4 cup of icing sugar to decorate

Steps:

  • Preheat your oven to 170 degrees 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.

EASY MAGIC CAKE



Easy Magic Cake image

Optional: Sprinkle confectioners' sugar on top before serving.

Provided by mdaus

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h50m

Yield 12

Number Of Ingredients 6

4 eggs at room temperature, separated
¾ cup white sugar
½ cup butter, melted and cooled
1 tablespoon water
¾ cup all-purpose flour
2 cups milk, lukewarm

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan.
  • Combine egg yolks and sugar in a bowl; beat with an electric mixer until pale yellow and creamy. Drizzle butter and water into the bowl, beating until incorporated, 1 to 2 minutes. Beat in flour. Pour in milk; beat on low speed until batter is blended.
  • Wash beaters and dry well. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold egg whites into the batter, a third at a time, until no white streaks remain. Pour batter into the prepared baking pan.
  • Bake in the preheated oven until top is lightly browned, 1 hour to 1 hour 10 minutes. Cool completely before cutting into squares, about 30 minutes.

Nutrition Facts : Calories 188.8 calories, Carbohydrate 20.5 g, Cholesterol 85.6 mg, Fat 10.2 g, Fiber 0.2 g, Protein 4.3 g, SaturatedFat 5.9 g, Sodium 94.7 mg, Sugar 14.5 g

CHOCOLATE MAGIC CUSTARD CAKE



Chocolate Magic Custard Cake image

One batter bakes into a cake with three separate layers in the oven. It's rich and decadent, yet simple to prepare. In a word, magic!

Provided by Annalise Sandberg

Categories     Dessert

Time 3h10m

Yield 9

Number Of Ingredients 11

1 cup Gold Medal™ all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon espresso powder
1/4 teaspoon ground cinnamon
4 eggs, separated and at room temperature
1 3/4 cups powdered sugar
1/2 cup unsalted butter, melted and cooled
1 teaspoon vanilla
2 1/2 cups whole milk, at room temperature
Additional powdered sugar, if desired
Whipped cream and berries, if desired

Steps:

  • Heat oven to 325°F. Line 8-inch square pan with cooking parchment paper, and grease with butter or cooking spray.
  • In medium bowl, mix flour, cocoa powder, espresso powder and ground cinnamon with whisk. Set aside.
  • In large bowl, beat egg whites to stiff peaks. Set aside.
  • In another bowl, beat egg yolks and powdered sugar until pale and smooth. Add butter and vanilla; beat until combined. Add dry ingredients; beat until just combined. Mixture will be very thick.
  • With mixer on low speed, slowly add milk. Mix until smooth. With whisk, add egg whites in 3 additions, beating with whisk just until no large lumps remain. Mixture may appear slightly curdled. Pour into pan.
  • Bake 50 to 60 minutes or until cake appears dry on top and slightly jiggles when shaken. Cool completely, 2 to 3 hours; refrigerate until ready to serve. To serve, sprinkle with powdered sugar, and top with whipped cream and berries.

Nutrition Facts : ServingSize 1 Serving

MAGIC CAKE



Magic Cake image

White cake with a custard-like middle.

Provided by Kerry F. Bush

Categories     Desserts     Cakes

Time 1h30m

Yield 8

Number Of Ingredients 7

4 eggs at room temperature, separated
¾ cup white sugar
½ cup butter, melted
1 teaspoon vanilla extract
¾ cup all-purpose flour
2 cups lukewarm milk
2 tablespoons confectioners' sugar, or to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking dish.
  • Beat egg whites in a large bowl with an electric mixer until stiff.
  • Combine egg yolks and white sugar in another large bowl; beat with an electric mixer until light and fluffy, about 2 minutes. Add butter and vanilla extract; beat until smooth, about 2 minutes. Fold in flour. Beat in milk slowly. Fold egg whites gently into the batter.
  • Pour batter into the prepared baking dish.
  • Bake in the preheated oven until top is golden, 45 to 70 minutes. Let cool, about 30 minutes. Dust top with confectioners' sugar.

Nutrition Facts : Calories 292 calories, Carbohydrate 32.7 g, Cholesterol 128.4 mg, Fat 15.3 g, Fiber 0.3 g, Protein 6.5 g, SaturatedFat 8.8 g, Sodium 142 mg, Sugar 23.7 g

VANILLA MAGIC CUSTARD CAKE RECIPE - (3.8/5)



Vanilla Magic Custard Cake Recipe - (3.8/5) image

Provided by á-64866

Number Of Ingredients 8

1/2 cup unsalted butter-melted and slightly cooled
2 cups milk-lukewarm
4 eggs-separated
1 1/4 cups (150g) powdered sugar
1 tablespoon water
1 cup (115g) flour
1 teaspoon vanilla extract
Powdered sugar for dusting

Steps:

  • Preheat the oven to 325 degrees Fahrenheit. Lightly grease 8x8 inch baking dish, set aside. Whip the egg whites until stiff peaks form, set aside. Beat the egg yolks and powdered sugar until pale yellow. Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined. Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until well combined. Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in). Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 40 minutes. If the top browns too quick before the minimum of 40 minutes, you can cover the cake with aluminum foil. Cool the cake completely before dusting with powdered sugar. Even cooled, it will be slightly jiggly because it has custard layer in the center.

CHOCOLATE MAGIC CUSTARD CAKE



Chocolate Magic Custard Cake image

The magical three layer cake, with the silky custard interior, is a luxurious feat that is so easy to make.

Provided by Laka

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

4 eggs, at room temperature
1 cup sugar
1 teaspoon vanilla extract
110 g butter, melted
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
2 cups milk, lukewarm
1 tablespoon powdered sugar, for dusting

Steps:

  • Separate egg whites and yolks. Mix and combine flour and cocoa powder.
  • Whisk egg yolks and sugar for 4 minutes until creamy and pale yellow.
  • Add melted butter and vanilla extract and mix for half a minute.
  • Add the flour and unsweetened cocoa powder. Mix with a spatula until incorporated well.
  • Pour the milk gradually and continue beating.
  • Beat egg whites in a bowl until stiff and add one third at a time to the cake batter, gently stir with a spatula after each addition. Don't overmix, just stir a few times.
  • Pour the liquid batter into the 30x17cm baking pan lined with parchment paper and bake for 40-50 minutes.
  • Let it cool and when it comes to room temperature chill in a refrigerator for an hour. Slice it in the size you like and dust with powdered sugar right before serving.

Nutrition Facts : Calories 311.5, Fat 16.3, SaturatedFat 9.5, Cholesterol 130.9, Sodium 164.2, Carbohydrate 37.1, Fiber 1.4, Sugar 26.2, Protein 6.8

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