Same after it has cooled. Vanilla Magic Custard Cake | Homemade Triple Layer Vanilla Cake … I’ll skip the baking-as-life-metaphor lesson, but you get the idea. We just ate it straight up, however strawberries sound delicious with it. That cake look amazing but what I’m really obsessing over is THAT SERRATED KNIFE. I made this yesterday, and it was wonderful! Thanks for letting us know! Since several of the commenters mentioned that they had added salt, I wondered if perhaps you had intended to add that to the recipe. My husband LOVES it! This recipe would have been good except it lacked SALT. Thanks! 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). I can’t wait to try this recipe. If the top browns too quick before the minimum of 45 minutes, then cover the cake with aluminum foil and cook for remainder of time needed. This chocolate magic cake recipe is pretty simple to follow and requires basic ingredients such as eggs, flour, cocoa powder, sugar and butter. Or will I just have to rely on the colour of the top of the cake turning golden brown? I just read about Magic Cake for the first time a few days ago and now I see this! The ingredients are a little different, though. I may not be right, but I have lived through this sort of issue more often than I care to recall. Don’t change a thing, it’s excellent just the way it is. My Calorie Blog,, I live in France and they love custard deserts, I’ve just literally finished making this and it’s cooling in the fridge. the top layer was like soagy cake. no worries have a great day. It is probably kept best in the fridge, although we just left ours out at room temperature since that is how we prefer to eat it. The middle actual custard layer was tiny (and the best part) with the top bready layer about .5 cm to 1cm in places. Oh man. Can lemon juice be used in place if the vinegar? I will have to try this very soon. I’m always a bit cautious about following metric conversions for things that were developed in cups as it always seems so trial-and-error so I might give this a run-through before the big day! Should work just fine. Square Baking Dish: A square baking dish is a must-have for home cooks. This premium gluten free flour is available at William-Sonoma stores and their online catalog nationwide as well as Dean & Deluca and select Whole Foods Market stores in Southern California, the Pacific Northwest and Western Canada. custard! The cake I'm raving about is Very Vanilla Magic Custard Cake. My mom does a version that’s got shredded coconut in it and is delicious. Hmmmm…. Gluten Free Custard Cake | Great gluten free recipes for every … Actually, I made both the original and the chocolate magic cakes. Pour the batter into the prepared pan and bake for 45-60 minutes or until the cake is barely jiggly in the center. I chilled mine in the freezer and most of it set up fine, but the center was still liquid. I’m so intrigued by this, Diane! This looks and sounds amazing – I’m definitely going to have to try this tomorrow for Sunday dinner. The cake is in the oven now, hopefully it’s going to turn out alright. I have tried numerous things and have been SO disappointed that I vowed I would not try anything else, and have completely lost all my faith with them. I saw this recipe over on Pinterest a couple weeks ago as well. How does it form such a cakey top and glossy second layer? Not overly sweet, which is perfect for me! Made this for Labor Day Party. I used the vinegar in the egg whites and did end up with a very fluffy top layer. I lived in Lisbon, Portugal, and when I read this description it sounded a lot like Pasteis de Natas, but without the flaky crust and queimada on top. My children and I put a pan in the oven, adapted a bit for our families issues with dairy and gluten. Even for me! Will make this tomorrow. Mine was kind of custardy. Energie 223 kcal Eiweiß 5.08 g Fett 12.1 g Kohlenhydrate 23.2 g In "Meine Rezepte" speichern Zu meinen Rezepten. What is on top and bottom. I’m so behind everyone else on this recipe, but better late than never! Tweet this! The most satisfying custard i’ve made. Thanks for the beautiful pictures and write up which made to go back to baking after a long break. Thanks! Thanks!! Buy a copy of our vegetable and fruit centric cookbook on Amazon or Indiebound. I just tried this recipe and it came out perfectly! Going to try the chocolate version next . Hi, made this little gem for the first (but deffo not the last) time yesterday! This is so easy it may be my new potluck dish!! Thank you sharing this recipe – I love it, have made it so many times and it’s always a big hit. While I loved making this, and enjoyed eating it, I feel people need to know this is an intrinsically plain cake. Vanilla custard separates a light, fluffy layer on top from a dense layer of cake on the bottom, to create the ultimate vanilla cake recipe! We haven’t ever tried freezing it. My Mom used to make this, she called it impossible pie, and if I remember correctly it had some coconut in it that would float to the top and make a crispy crust. Hi, how long does the custard keep? This will be on my Christmas dessert list this year! And will it taste as good the second day (if there’s any left)? Just about anyone can do it, and so they are, with many people posting their efforts to Instagram and Tik Tok.. But I was wondering how you lift it out of the baking dish whole? The results are in….it is delicious! It’s an art I’ve just never been able to master, but this looked so heavenly that I decided to attempt it. This looks phenomenal, but I don’t have an 8×8 pan. I am thinking of making this cake for my friend’s baby shower, but there are 35 (!!) Add the milk (it has to be lukewarm, otherwise the butter will harden) and beat until well incorporated. It keeps quite well for several days in the fridge so making it the night before is perfect. Or best left alone? Mostly exciting. This Magic Custard Cake which we also used to call it “smart cake”, is really easy to prepare and while baking it forms into three layers. Fulfilled our craving for that coconut custard pie taste and texture. Preheat the oven to 325ºF. 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. Sounds pretty good. Made this today, was very nice. See more ideas about Food, Magic custard cake and Food recipes. Magic is the right word for it! We will look to re-word the salt recommendation to have it more all encompassing for cases like this where there is no salt. what flour do you use? No big deal with a roast of beef, but with this sort of recipe it could be important. Umm, it’s gonna be a long night…. We’ve kept them up to 2 days in the fridge but as they stay in there longer, the cake-top part gets soggy. I wonder why the fluffy layer on the choc magic cake is thicker than the one on the vanilla magic custard cake. However, I struggle to get the icing (confectioners) sugar to sit on the top of the cake; it always seeps in. I cook this cake in a 20cm square baking tin, you can use a different size tin but the cooking time will vary. I made this last week and turned out as it should…all except it was just a little to eggy,which was off putting to me. Ingredients ½ C butter (melted and cooled to room temp) 2 C milk 4 eggs (whites and yolks separated) 1¼ C (150 g) powdered sugar, plus extra for dusting 1 TBS water 1 C (115g) flour 1 tsp vanilla. I totally knew who you were referring to. I just had to search for the recipe again and thank goodness for Google!!! I don’t see that anywhere anymore and would like to reference her video if possible. And being the complete foodie that I am, I just had to bake this right away. Seriously addicting. This really does look magical. Hi Christine. Your photography is so beautiful and makes the custard cake look so elegant and desirable. I have just sampled this beautiful cake – Wow! -diane, Diane, I made this earlier this week as well, and my top layer was a lot fluffier, too – I kind of liked it: (sorry, my photo is nowhere near as wonderful as yours :)). It looks totally amazing and sounds really scrummy! Thanks for sharing! I just made this, baked it for 45 minutes and it was nice and brown on top and looked like a soufflé, it wasn’t jiggly either. Vanilla Custard Magic Cake. YUM! Hi Bridget, There is no salt needed in this recipe. Im really glad to have the recipe to add to my repertoire. It’s the second recipe for the same Magic Cake that I received – twice in one afternoon. This cake is best stored in an airtight container in your fridge and enjoyed within 3 – 4 days. I did double the batch and baked it for a lot longer than stated but it was just liquidy in the middle.,,,the edges were fine. Should it be put in the frig if you are not using it for several hours or overnight? Hi, I just put it in the oven – is the batter supposed to be lumpy (due to the egg whites)? The top came out nice and fluffy, the middle super creamy, but the bottom was just fudge like chewy, extremely dense. I got 3 layers and it truly was a delightful dessert. Can’t wait to try these out soon. At least I saved the yolks, but I was pretty bummed out. Or ? I mean, it left me in a state of delicious shock that something so simple could create an incredible piece of dessert. A simple mixture of milk, eggs, sugar, butter, vanilla, and flour is magically transformed into the multi-layer treat! or would that make it taste weird? I wonder if this was this from undercooking or the doubled batch or did I not mix it enough? I am rounding up freezer recipes to stock pile for a difficult time coming up…any idea if these would freeze well? I made this yesterday adding 1 cup of unsweetened shredded coconut. The flavor and texture was amazing. Makes one 8"x8" Cake. That looks like custard fudge with a whisper of sugar on top! Turned out beautifully! Hi Gini. I used an 8×8 pan but the batter is RIGHT to the top. Thanks Todd and Diane for sharing this! I’ve made it at least four times since you’ve posted this. Do you slice it into pieces in the dish and remove so individually? Am definitely going to try out some of your other recipes!! I used the vinegar in the egg whites and got a wonderful souffled sort of top. It’s like a sweet yorkshire pudding. Magic Custard Cake . Not sure what I could’ve possibly done wrong. Whip the egg whites and vinegar to stiff peaks. In my case, Todd and Diane, I just tested C4C this past week in this particular application for “Magic Cake” and the recipe is a new post on my blog. No, different from a flan. I cannot wait to try both! It is so light but satisfying. It ended up being rather dull. Tools used to make this Magic Custard Cake recipe. Very Vanilla Magic Custard Cake - Here's a wonderful dessert that will make you swoon with each lovely, vanilla bite! I am trying it as we speak! Because of the custard-like center, when fully baked, there will be a bit of a jiggle, but not a sloppy jiggle to the cake when gently shook. i hate the smell of eggy cakes , waiting for things to cool down… hopefully all goes well , I just put my cake batter, that looks much like scrambled eggs, in the oven. I made this over the weekend 2 times. I think I love you! Zubereitung 20 Minuten. . There’s a recipe in the tartine bakery cookbook, a lemon pudding cake that magically separates like this–I think it requires full-fat buttermilk (which I know I could hack) but that so far is what’s held me back as I can’t easily find it. However, my husband LOVED it, so I guess I need to make it again soon . I am in Colorado and was wondering if you have any suggestions for how to alter this recipe for high-altitude, if necessary at all. I would try protecting the top with a sheet of aluminum foil at least towards the later part of the baking to see if that helps. I think I need to make the chocolate version now! It looks perfectly yummy and can’t wait to give it a try. Please make it and tell me what you think. The one thing that I want to mention is that you need to use a lot of bowls to make this, so a lot of cleaning up. I think I prefer the original (to which I added 1/2 tsp orange essential oil). This looks very delicious and i am keen to try it out. It’s truly magical I’ve adapted my own version of it with a little less sugar and some seasonal rhubarb sneaked in! Oh so beautiful. Swipe to se,,,, That’s exactly what this magic tastes-like-custard-cake is. Make the magic custard cake recipe with three layers to serve as an impressive dinner party dessert idea. Oh fine, I’ll be a big girl and wait…. I added a chocolate glaze to the top and it went really well with it, especially since the cake is only lightly sweet. Wow, I’m going to definitely make this in the next couple of days. Add butter and vanilla … Pour the batter into the prepared cake tin and … I recall you originally had given credit to and posted a video of woman making this cake. For two weeks, my obsession grew for this cake and I stalked the internet for what ever info I could find, which wasn’t much. I have been equally obsessed with this cake! The cake has been cooling for over 4 hours and it is still very jiggly. Thanks for sharing Jana! Ingredients 1/2 cup unsalted butter, melted and slightly cooled 2 cups of warm […] I have a recipe similar to this in an old cookbook from New Zealand. I will, however, try this. Help! I will most definitely make this cake again, Im sure several times! I make my grandma’s lemon custard soufflé cake that separates but not leaving this dense custard that has me eager to try your recipe. We’ve never frozen them before. Thank you on behalf of my whole family!! Kind of like a denser but less sweet custard inside a cream puff. When I saw the pictures and read your description of this pie, I had to have it as dessert. Schwierigkeit Einfach. My hubby loved it and I’m so so happy I found a recipe that’s so moist and cakey, and at the same time just marvellously tasty. Repeat until all of the egg whites are folded in. Test again , and five more minutes as needed. If you try it, we’d love to hear how it turns out. How much salt would you suggest, and is it necessary if using salted butter? I definitely advise to wait 6 hours at least, it tastes better and doesn’t smell like boiled eggs. I wonder if in your search you saw a chocolate version…. You have to try this delicious three-layer cake. Making this as soon as I get more eggs tomorrow. Hi Pille- your cake is so beautiful!!! I am having an issue folding the egg whites into the mixture – I was afraif of overmixing do I now think I didnt mix it enough! Gesamtzeit 1:20 Stunde. Should it be refrigerated? I found your blog via Gerry at i love textured jiggly desserts, its like i had 2 desserts with 1 lot of calories! Thank you. Womp womp. Any hints would be most welcome because I want this to look as good as it tastes . 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?? Brilliant ! Did it spill over she baking? I whipped mine first, and they whipped up into proud, beautiful peaks that held perfectly. I used skim milk both times and whipped the egg whites just before adding to the batter. Instructions. . Hi Linda, that link didn’t exist anymore so we had to remove it. Gozde. Why has this popular pie not passed my radar? Let us know if it works. I don’t like sweets too often but if it says custard anywhere or lemons, you have my attention. I made this cake today and it was heavenly! LOVE, LOVE, this cake. i made this cake i used almond flour instead of all purpose, when i cut into it it was watery at the bottom and i had two layers instead of three. Thank u so much for posting this! I thought the same thing about the batter being so runny. Place the egg yolks and sugar in a bowl and beat until it turns pale yellow - about 1 minute. We aren’t sure, but judging by the other’s comments, it looks like many have been successful with a variety of “milks”. This easy, 6-ingredient cake splits into 3 custard-like layers as it bakes in the oven, which is why people like to call it magic cake. No too sweet, which I love. Awesome recipe and super simple to make! I love this recipe and have made it a number of times. It is regular flour. Oh my word the textures and flavors are wonderful. Some people may find they need to cook their cakes for up to an hour. I made it for the first time last night. Part of that could come also from temperatures of ingredients when mixing in, and some eggs have a larger yolk, making the final taste eggier. I did end up baking mine for only about 45 minutes and I think that was a bit too long – so for anyone else out there about to try this, keep a close eye and don;t be afraid to take it out way sooner than the recipe instructs (mine said back for 1 hour). I saw in Pinterest too! It translates to smart cookie. Good luck. I found your recipe on pinterest and tried it today. Beat the egg yolks and sugar until light. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. This will now be my go to dessert when I need to bring one to a party. Ours was kind of lumpy going in too. We totally missed the Tartine pudding cake. The bottom is a dense layer — not quite a cake and not quite a custard and altogether delicious. My husband loves custard and not-so-sweet desserts so I’m excited to make this for him. So glad you enjoyed them! Do you think this would still work in cupcake form? I am making this RIGHT NOW. Thanks so much for sharing a link to my blog (via your ‘kitchen’=) to my magic custard pie recipe. Required fields are marked *., I LOVE this recipe. WOWZA! The original recipe that we found was actually in metric first and that is how we made it. Magic Custard Cake. Should I keep it in the fridge? I try to put my eggs out the night before I’m planning to make this cake to ensure that they are at room temperature. Todd and Diane, C4C is short for Cup4Cup Gluten Free Flour developed by Chef Thomas Keller & Pastry Chef, Lena Kwak, of The French Laundry. Vanilla Magic Custard Cake is melt-in-your-mouth soft and creamy. If you use regular sugar, 150g will equal 3/4 cup. Any suggestions? Longer than than and it isn’t quite as good of flavor and texture, but you should be in great shape to make the cake a day or two in advance. haa!! It came out SUPERB. I accidentally put the flour in when I was supposed to put on the powdered sugar—but it still came out great. My birthday is coming up, maybe I will have to treat myself to this! I would cook it at 150 for 40 mins next time as mine was over cooked at 160 for 45mins. xoxoxo, This looks incredible!! This is the best thing i ever made! I want to make it today but ran out of butter and don’t want to go to the store to buy some if I can use oil. It's a great dessert for your next event, or why not make just because! I just made this cake today and my family devoured it! Thanks for the feedback! A few more notes on making the cake: When adding the milk, we found it easier and less messy to gently hand whip them in instead of using the stand mixer. 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Alaska and i was pretty bummed out – is it meant to smell eggy will be on site…!