Tips and Advice
Warm Up the Oven: Warm up your oven to 325°F (160°C). Prepare an 8×8-inch baking dish by greasing it and lining it with parchment paper.
Beat Sugar and Egg Yolks: Put the sugar and egg yolks in a big bowl and beat them together until they are light and fluffy. That’s how long it should take.
Add Butter and Vanilla: Add the melted butter and vanilla extract to the egg yolk mixture slowly while mixing the mixture all the time.
Spread the flour out over the egg yolk mixture and mix it in just until it’s all mixed in.
Add Milk: Add the cold milk slowly while mixing the batter all the time until it is smooth and well mixed. That’s okay, the batter will be very thin.
Beat the Egg Whites: Put the egg whites in a different bowl and beat them until they form tight peaks.
Fold in the egg whites. Add the beaten egg whites to the batter slowly, a third at a time. It’s okay that the batter looks a little thick.
Place in Baking Dish: Pour the batter into the baking dish that has been prepared. Use a spoon to smooth the top of the batter.
Put the cake in the oven. Make sure the oven is hot. Bake for 50 to 60 minutes, or until the cake is set and the top is golden brown. When it’s done, the cake will still be a little wobbly in the middle.
Cool and Dust: Leave the cake in the baking dish to cool all the way down. Sprinkle powdered sugar over the top after it has cooled.
To slice and serve, carefully use the parchment paper to lift the cake out of the baking dish. Cut it up into pieces and serve.
Different kinds of Magic Custard Cake
Many people love the original magic custard cake because it is easy to make and has a unique taste. But there are other tasty versions you can try as well:
Magic Custard Chocolate Cake
To make a rich, sweet magic custard cake, mix 1/4 cup of cocoa powder into the flour.
Custard Cake with Lemon Magic
To make the batter taste like lemon, add the zest of one lemon and two tablespoons of lemon juice.
Making a coffee magic custard cake is easy: just mix 2 teaspoons of instant coffee grounds into the milk before adding it to the batter.
