Wednesday, April 24, 2013

Kinda Magic Custard Cake

Oh Pinterest.  Why must you show me so many tempting foods and recipes?!  I stumbled across this recipe for magic custard cake and became super obsessed.  Simple ingredients mixed together that when baked form three separate layers - a fluffy top, a creamy custard in the middle, and a flaky crust.  Magic!  I knew I had to try this out!  I did not have a square pan so I used a regular 9-inch cake pan.  It worked out pretty well, but I had problems with my egg whites and so it's not as fluffy on top as it could be.  But despite the flatness of my cake, it was super yummy!  At first I wasn't that impressed and thought it tasted a bit eggy and not that sweet, but this stuff is seriously addicting!  It got better and better until soon I found myself stuffing my face with slices of this case, powdered sugar everywhere.

Servings: I used a 9-inch round cake pan and it all fit in there perfectly.


1/2 cup unsalted butter
2 cups milk
4 eggs, separated
1 1/4 cups powdered sugar (plus extra sugar for dusting the cake at the end) or 3/4 cup granualted sugar
1 tablespoon water
1 cup all-purpose flour
1 teaspoon vanilla extract


  • Preheat oven to 325°F.  Lightly butter the cake pan (I used a 9-inch round pan but most versions of this recipe call for a 8x8 baking dish).
  • Melt 1/2 cup butter and set aside to cool.
  • Gently warm 2 cups milk and set aside to cool.
  • Whip 4 egg whites to stiff peaks.  Stiff peaks means that when you turn the whisk over the peaks should stay up.  Using a copper bowl or adding a couple drops of vinegar midway through the whisking helps.
  • Beat 4 egg yolks and 1 1/4 cups powdered sugar (or 3/4 granulated sugar) until combined. 
  • Mix in 1/2 cup melted butter and 1 tbsp water for about 2 minutes or until evenly incorporated.
  • Mix in 1 cup flour.
  • Slowly beat in 2 cups milk and 1 tsp vanilla extract until everything is well mixed.
  • Fold in the 4 egg whites slowly.  
  • Pour batter into pan and bake for 45-60 minutes, until the top is golden.
  • Allow cake to completely cool before cutting into it.  Cutting into it too soon will yield a liquidy center.  You can place the cake into the fridge to cool it faster.
  • Finish with a dusting of powdered sugar on top.
Mmm mmm good!

My cake was not as fluffy as it should've been but it was still delicious!
Recipe from White on Rice Couple.


  1. My mother always said it doesn't matter how it looks, it still tastes the same! (This was usually said when trying to muscle the first piece of pie out of a pie pan and having it disintegrate before her eyes. lol)

    1. Haha I like that saying and I agree with it!

  2. This looks FANTASTIC! Oh how the SousPug would love a slice.

  3. I had to drop everything and make this in the middle of the day instead of getting any work done. I blame it on the pugs.

    1. This happens to me all the time! How did it come out?