Magic Three Layer Custard Cake Recipe
Magic Three Layer Custard Cake, also known simply as “Magic Cake,” is a delightful dessert that transforms from a single batter into three distinct layers during baking: a dense custard base, a creamy middle layer, and a fluffy sponge cake top. It’s a fun and magical treat that’s surprisingly easy to make!
Ingredients
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 1 tablespoon water
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup all-purpose flour
- 2 cups milk, lukewarm
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar, for dusting
Instructions
- Prepare the Pan:
- Preheat your oven to 325°F (160°C). Grease and line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
- Separate the Eggs:
- Separate the egg whites from the yolks. Place the whites in a medium-sized bowl and the yolks in a large mixing bowl.
- Beat the Egg Yolks and Sugar:
- Add the sugar to the egg yolks and beat with an electric mixer until pale and creamy. Add the tablespoon of water and continue to beat for another minute.
- Add the sugar to the egg yolks and beat with an electric mixer until pale and creamy. Add the tablespoon of water and continue to beat for another minute.
- Add Butter and Flour:
- Gradually beat in the melted butter until fully incorporated. Then sift the flour over the mixture and mix until smooth.
- Add Milk and Vanilla:
- Slowly add the lukewarm milk and vanilla extract, mixing continuously until the batter is smooth and well combined. The batter will be quite thin.
- Whip the Egg Whites:
- In the bowl with the egg whites, add a pinch of salt and beat until stiff peaks form.
- Fold in the Egg Whites:
- Gently fold the whipped egg whites into the batter, a third at a time. Be careful not to overmix; the batter should be slightly lumpy with bits of egg white floating on top.
- Bake:
- Pour the batter into the prepared pan and bake in the preheated oven for 50-60 minutes, or until the top is golden brown and slightly firm to the touch. The cake will have a slight jiggle in the center when done.
- Cool and Chill:
- Allow the cake to cool completely in the pan, then transfer it to the refrigerator for at least 2 hours to set.
- Allow the cake to cool completely in the pan, then transfer it to the refrigerator for at least 2 hours to set.
- Serve:
- Once chilled, remove the cake from the pan using the parchment overhang. Cut into squares and dust with powdered sugar before serving.
Tips:
- Egg Whites: Ensure your egg whites are stiffly beaten for the top sponge layer to form properly.
- Temperature: The milk should be lukewarm, not hot, to avoid cooking the eggs.
- Storage: Store any leftovers in the refrigerator. The cake is best enjoyed chilled.
This Magic Three Layer Custard Cake is a delightful treat that combines the textures of custard, creamy filling, and sponge cake all in one bite. Enjoy!
