Step-by-Step Instructions
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Prepare the pan
Grease and line an 8×8-inch square baking pan with parchment paper. Preheat the oven to 325°F (160°C). -
Whip the egg whites
In a clean bowl, beat the egg whites until stiff peaks form. Set aside. -
Mix the yolk base
In a separate bowl, beat the egg yolks with sugar until pale and creamy. Add the melted butter and vanilla, mixing until smooth. -
Add the flour and milk
Slowly mix in the flour, then gradually whisk in the lukewarm milk until the batter is thin and smooth. -
Fold in the egg whites
Gently fold the beaten egg whites into the batter in thirds. Don’t overmix—some lumps of egg white are fine and help form the top sponge layer. -
Bake
Pour the batter into the prepared pan and bake for 50–60 minutes, until the top is golden and set but the center still jiggles slightly. -
Cool and serve
Allow the cake to cool completely, then refrigerate for at least 2 hours before slicing. Dust generously with powdered sugar before serving.
Tips for Success
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Room temperature eggs whip better and blend more evenly.
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Use lukewarm milk—cold milk can cause the butter to harden in the batter.
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Chill before slicing to help the layers set firmly.
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Experiment with flavors—a touch of lemon zest, cocoa powder, or cinnamon can add a fun twist.
Why You’ll Love Magic Custard Cake
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One batter, three textures – it’s both a surprise and a delight.
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Elegant but easy – looks fancy without requiring advanced baking skills.
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Light yet indulgent – perfect with tea, coffee, or as a dinner-party dessert.
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Customizable – can be flavored or topped to suit your mood.
Final Thoughts
The Magic Custard Cake lives up to its name—it’s part science, part magic, and entirely delicious. With just a few everyday ingredients, you can bake a dessert that feels like a patisserie creation yet comes straight from your own oven. Whether for special occasions or simple moments of indulgence, this cake is sure to impress both the eyes and the taste buds.
