Have you ever tried Cherry Clafoutis before?! I have self raising or plain flour? Third time is a charm so I used vanilla bean paste in place of the extract and used the scrapings from one bean to give the speckled look and it was awesome!! It was hard to not sit down and eat the whole thing. Whisk egg whites until stiff peaks form, set aside. This cake sounds really good! You will take from the oven delicious, triple layered cake. Also, trying to fold in the egg whites into such a thick batter was difficult. WHAT YOU NEED TO MAKE VANILLA MAGIC CUSTARD CAKE. This poor woman has had to answer the same stupid questions over and over and over just because some people are too lazy to spend a few minutes reading the article or the comments section. Well I’ve Made it and it’s in the oven now, however I’m in the UK and my conversion charts to US, both say 1 1/4 Cups of icing sugar are 125 gm and not 150 gm, and the flour was 120 gm, not 115 gm , so fingers crossed it turns out . The lumps float on surface when pour the mixture in the pan and create top (sponge) layer. If you are looking for a QUICK and EASY CAKE RECIPE with just few simple ingredients, this Easy Banana Magic Cake is perfect sweet treat. Butter. Finally got it in the oven after struggling with pop ups about ten times not to mention the page keep going onto some offer or other! This recipe is definitely MAGIC and works every time so easy too. This version has a thin crust on the bottom. Do you use a stand mixer or do you mix everything by hand? I never use self rising unless the recipe specifically calls for it. Please research this or add 1/4 tsp. Everyone loves a good peanut butter candy. Should the cake be stored in the refrigerator? Would it still bake and taste ok? I’m sure I got all the ingredients right! And how long should I bake it for? Hi Karen, you can find chocolate version here: https://omgchocolatedesserts.com/chocolate-magic-custard-cake/, The bottom came out all flour goo, no custard and no cake on the top. It looks delicious, but I’m very confused about the egg whites being folded? Hi Maigraithe, maybe you should try 350 F. It’s OK if the egg whites haven’t completely fold in, after all they float on top when the batter is poured into baking dish. Not sure if that was a mistake or incorporating the egg white wasn’t done right. I’m going to try the banana magic cake next! Try 3/4 C granulated and up the vanilla to 2 tsp. Even the very popular peanut butter cheesecake and the magic cake are ignored, in our house it turns into a real fight. can one substitute coconut flour or some other type of flour and can you give a reading for the carbs and sugar. Mix in the flour until evenly incorporated. (Kind of robbery we thought). Next stir int the whites using a whisk until the lumps are no larger than a pea. Are you mixing everything except the egg whites by hand??? It’s like hocus pocus!!! And about the flour measure it with kitchen scale if you have it, if you add to much flour the cake might not have much custard in the center. Add the milk (it has to be lukewarm, otherwise the butter will harden) and beat until well incorporated. I am Vera, the food blogger behind Oh My Goodness Chocolate Desserts. Hi Terry, I haven’t tried and I can’t say whether it will bake correctly. Gather the ingredients for this Vanilla Custard Cake (Magic Cake). The layers all worked, however it was a little bit firm which I think was more so down to me baking it for 5 mins longer than it should have been. I am sure you have probably heard or read about these magic cakes over these past few years. Vanilla Magic Custard Cake is melt-in-your-mouth soft and creamy. I love real custard. I have one question Vera…how do I get more of the middle layer? Love that it’s not too sweet! Or was it an additional 1/4 c? Marie Rayner 2 February 2015 at 15:23. Hi Jeri, I’m sorry to hear that. It just doesn’t have a smooth finish to it. Thanks! Print Recipe Rate Recipe flour. It came out wonderful! That was a great description. when you put one simple and easy cake batter to bake, then the magic happens!!! Please explain. It’s like hocus pocus!!! The cake was a bland, so I’m gonna try it with salted butter, but it was still yummy. 1 tablespoon of water With all these silly webtises, such a great page keeps my internet hope alive. ... We used the seeds from one vanilla pod instead of vanilla extract, which made it taste lovely and natural, and we baked it in a silicon cake mould. Keep in mind that, like eggs, it will continue to cook when you pull it out, so get it away from the stove and to a cool place as soon as possible. 2 cups of warm milk you need to do this scrumptious, triple layered cake. I made this and it turned out like the picture but very bland. Great recipe! Love the recipe… have made it few times already. But it tastes good no matter it’s appearance and is an interesting custardy cake. Ingredients ½ cup unsalted butter, melted 2 cups milk, lukewarm 4 eggs, separated 1 ¼ cups powdered sugar, sifted 1 tablespoon water 1 cup flour 1 teaspoon vanilla extract You have to try this delicious, triple layered cake. 1 cup cocoa powder weighs 3 oz. When I started it I almost gave up. […] many delicious desserts recipes I shared recently (like this very popular Custard Cake), it was high time I baked a cake, DECADENT CHOCOLATE […], […] If you’re not into chocolate but are more of a vanilla person, check out this delicious custard cake […], […]  They all sounds super simple to make, but I prefer real homemade cakes from scratch, with this magic custard cake as one of my favorites to make (and taste!). Being Custard, does the cake require refrigeration? I just made this for the second time. Bake until partially done (about 5 minutes) then pour desired recipe on top. Dont mean to step on toes, but wanted to clarify for possibly less experienced readers. Baked about 40-42 mins. Do you use all purpose or self-rising flour? Cheese Dip is a hot, cheesy sauce that is loaded with seasoned ground beef and sausages, cream cheese, Velveeta cheese, tomatoes, beans and creamy... You have entered an incorrect email address! Of course, after a good look and many photos of these desserts, I always gave up not having enough belief in my baking possibilities, even though many people have been enthusiastic about my recipes (like this Magic Custard Cake). Replies. Can I freeze the custard cake? I would also like to know if almond milk or oat milk could be a substitute for regular milk. Place the egg yolks and sugar in a bowl and beat until it turns pale yellow - about 1 minute. My cake was firm from top to bottom with a very very thin cake top. 4 eggs, room temperature ¾ cup sugar ½ cup butter, melted 1 teaspoon vanilla extract ¾ cup plain flour 2 cups milk, lukewarm Instructions. I don’t know what you do wrong. I don’t know how well doing this with granulated (regular) sugar would work. Just made this tonight and it was delicious! Combine egg yolks and white sugar in another large bowl; beat with an electric mixer until light and … I understand the need for sponsors, but why does it have to be so hard to find what you want? ‘Never been able to resist custard but managed to avoid them until I saw this recipe. May i try the cake in heat proof pyrex glass difrom. Is it all just one mix, and the custard comes out in the middle? […] You can find complete recipes of this VANILLA MAGIC CUSTARD CAKE in omgchocolatedesserts.com […]. Is this normal to be so watery? I made this tonight, I read all the other comments, and decided we would probably like this a little sweeter, so when the egg whites were beaten, I beat in 4 Tb granulated sugar and a tsp vanilla. I might make it again sometime and try to really get those 3 layers. For the friends or relatives who don’t like pumpkin you could make a equally delicious magic cake or a chocolate peanut butter cheesecake, they will love you for […], Yuck. My oldest son, who doesn’t like cake said he really liked it because it wasn’t over-sweet. Creamy, custard like, vanilla layer is separated between light and fluffy layer on top and dense cake layer on the bottom. With cocoa or melted chocolate? The magic of this cake is in the fact that you make only one batter and, after baking, you get a cake with 3 distinct layers: dense one on the bottom, custard-like layer in the middle, and a fluffy sponge cake layer on top. Looks so good need more recipes for Using lots of eggsp. Every magic custard cake recipe is identical so I’m pretty sure I’m the problem here but is this cake turning out completely random? 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! Looks and tastes crummy . Where are the ingredients for the custard? Hi Jas,it’s easier to slice and serve when it’s chilled. Hi Vera, I would love to make this dessert for Christmas, I’m a little confused though. I’d love to make this and could use coconut milk and Earth Balance as I am also dairy-free. This magic gluten free custard cake creates 3 layers all by itself. Grandmarecip is a great resource to find the BEST old school recipes from our grandma's. I THOUGHT I messed up the meringue. Recommended to you based on your activity and what's popular • Feedback I’d forgotten how good this custard cake is…. If you are using a convection oven, it will bake more rapidly, thus baking all the way through in 40 minutes. I have made this a couple times. The miracle really happened in the oven. Vanilla Magic Custard Cake is melt-in-your-mouth soft and creamy dessert. Desserts must have salt or they will be blah. I’ll post a picture of the finished product. You can bring it to room temperature before serving. Made this yesterday, you are correct, funny looking batter. Haha. Vanilla Magic Custard Cake is melt-in-your-mouth soft and creamy dessert. It was amazing! I know it will be good. OMG i can’t get enough. 1 cup (115g) flour Ugh!!!!!! Will it still turn out ok? I’d never make it again, it was a waste of four organic eggs. I made this for my husband, he was over the moon about this cake and didn’t share it with anyone. If you love banana, you should check out this delicious Easy Banana Magic Cake too! The cake tasted good, but texture was a little different than with dairy milk. I left them out the first time because I didn’t realize that this step had been skipped. 1 1/3 cups of creamy peanut butter. Melt the butter in a small saucepan, then remove it from the heat and allow it to cool. My dear husband ! Turned out perfectly! Is it ok if I use a round larger pan?? Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely shaken in the centre). Thank you for sharing your recipe. I’ve tried it a few times got same result each time. Hi Nadine, thanks for stopping by. Just looking at the recipe, I would think it needs some salt. I think next time I will put a thin pie or cookie crust at the bottom because it just needs a little texture at the bottom. What is powdered sugar. It did firm up over night in the fridge. This works for pies, quiche and other cakes. Hi Slava, the batter separates by itself while baking. I baked mine at 325 for 35 mins and it was perfect. I was really hoping it would have turned out. I was nervous about how this cake would turn out but it came out in 3 layers to my surprise ! My husband loved it the first time I tried it. Thanks Brenda I’m really happy about that! Looks great, haven’t tried it yet. I just made it and I’m very nervous!! lolo, […] taste. Even when cooled, it will be slightly shaken because it has a layer of custard in the centre. I’ve made this cake so many times and yet I still don’t know why it succeeds or fails. Just ordinary simple ingredients. Line a square cake tin with baking paper. I haven’t tried it with crystal sugar. My boys ate it up. Hi Gina, you can keep it in air tight container for a few days n the fridge. I think we may have overbaked it a tiny bit as we really only got two layers and the custard was thicker/denser than pictured. Did I overcook it? Terrible!!!! Reply. Needs more flavor. Ingredients 1/2 mug saltless butter-melted as well as a little cooled down 2 cups milk-lukewarm 1 as well as 1/4 mugs (150 g) powdered sugar 4 eggs-separated 1 Tablespoon water 1 mug (115g) flour 2 teaspoon vanilla essence powdered sugar for dusting Guidelines Preheat the oven to 325 ° F. Gently grease 8 × 8 inch cooking meal, set aside. it was definitely ready to come out. Add butter and mix until it starts to thicken again. Hi Chris:-) Thanks so much, you made my day . It’s like hocus pocus!!! Some people try it in 9×13 pan and said it was OK, but bundt pan doesn’t seems like a good idea. It should work well here, too! That’s why it’s bland to some. Hi. Everyone in the family likes it, it makes me happy. https://www.thekitchn.com/how-to-make-vanilla-magic-cake-238879 Thank you for a nice recipe! Print Ingredients. Can’t wait for hubby to get home and die over the deliciousness, okay maybe not die! […] Vanilla Magic Custard Cake recipe from OMG Chocolate Desserts […], How did you get the custard filling. Is there really only 1 cup of flour compared to 2 cups of milk? It’s like hocus pocus!!! Anyone notice that and is that how it’s supposed to be? Looks so great! Does it matter what kind (fat %) of milk? by Vera Z. July 26, 2020. I cooked it for 1 hour here and it still seemed giggly when I took it out.. Hope it is still custardy ! https://www.thebossykitchen.com/vanilla-magic-custard-cake-recipe Whip the egg whites until stiff tops develop, allot. If so, have you noticed a baking difference, in how long it takes to cook? Hi Carrie, I did not add the filling. I was just wondering what temperature I should be using if my oven is one of those really old gas ovens. It is unbelievably good!! Baking time might vary depending on your oven or pan you use, but start checking after 40 minutes. I suppose salted butter could be used. The vanilla cake looks fantastic. Vanilla Magic Custard Cake. I think beating egg whites so early and setting aside made them foamy and weird so they did not incorporate smoothly- more like foam lumps. Consequently I couldn’t help but squeeze a little lemon juice on top of my piece. thank you so much for getting back to me Vera, I will follow your tips! And what makes […]. Actually he commented that the chocolate version may have been even more perfect than vanilla. eggs. however, the event is over 40 people so an 8×8 is way too small. Does this get served directly from the cake pan? The vanilla magic custard cake is melting in the mouth, soft and creamy. Slowly add milk and vanilla extract, beating until well blended. Will definitely try again in an appropriately sized pan or will double the recipe. Hi Bridget, I suggest that. Course Cakes. Here are the ingredients you will need for this recipe: unsalted butter, melted. And he really helps me a lot about my blog and seeing gorgeous pictures of the most decadent desserts all over the web but he keeps drooling over those magic cakes. It can’t be all the way til it’s smooth and free of lumps because I did that once and it took close to an hour and I still got a flatass cake. Three months is better. It's a great dessert for your next event, or why not make just because! Thanks Theresa,I’m so happy that your family like it. But why won’t it turn out? Vanilla Magic Custard Cake Recipe […], […] Homemade Pulled Pork Sandwiches; Black Bean Quinoa Cabbage Salad; Homemade Applesauce; Vanilla Magic Custard Cake […]. It really made the cake taste less eggy and have a stronger vanilla taste. I need a red, white & blue desert so was Thinking of making this with berries to put on top. I have made a crustless custard pie a few times and have always been pleased. 4 eggs, room temperature ¾ cup sugar ½ cup butter, melted 1 teaspoon vanilla extract ¾ cup plain flour 2 cups milk, lukewarm Instructions. Howdoes the middle have custard. I strictly followed the recipe but when I added egg whites in the rest of the batter the mixture looked so oddly. Kate, Didn’t you mean “dont get any YOLK in your WHITES”? All Right Reserved. I’ve made it twice and have kept it in the refrigerator each time. Add butter and mix until it starts to thicken again. I had to let it back for almost an hour but was really good. Still tasted amazing though , I have made this many times (impossible tart) my recipe calls for coconut the secret to this tart is to mix all ingredients well otherwise it doesn’t come out like it should . The simplest ingredients make the most amazing, light and fluffy cake with a custard center! Lemon Custard Cake. I like the idea of this cake. Just made this and its good but the bottom layer turned out very thick and rubbery any idea why? How do you make the chocolate version? My goodness! I did follow the recommendations others have suggested and it really made the recipe better. WOW! Line a square cake tin with baking paper. Total Time 1 hr. After watching the video, I realized the mistake. It’s like hocus pocus!!! For those who are saying its “eggy” tasting, well custard is predominantly egg! In a large bowl, beat the egg yolks, scraped vanilla bean seeds and sugar until pale and thick, about 3 minutes. […], […] and apples. Like Shirley said a little pinch of salt can go a long way in bringing out the natural sweetness without making it overly sweet. Some whites in the yolks wont hurt anything but yolks in the whites will prevent them from beating stiffly. “Light yellow” is kind of vague. It was DELICIOUS. Sugar. Also, can you make the cake a day in advance or should it be eaten the day it is baked? Wow! In response to the question about having a crust on the bottom, you can do so with most baked goods either by doing a sugar cookie crust or a pie crust. I like the idea of a crust on the bottom. I added nutmeg to it before baking and I tried it with regular margarine as that was what I had on hand. I tried baking at 160C/325F today and my cake wasn’t setting more than an hour in. Just put it in the oven…I’m a little worried if it’s right! My hat is off to you! I have been searching for the chocolate version of this and the OMG Chocolate, but I cannot find it. I have this cake in the oven now and I’m concerned because the batter was so thin. I notice it’s baked in 8×8 square dish which seems small and there’s no mention of using baking paper to lift cake out, do you turn cake out to enable slicing or cut in the dish? The written instructions are missing the step where you mix the yolks and the powdered sugar. Hi Isla, you can use plain flour. 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