Magic Custard Cake. Magic custard cake it truly a magical piece of cake. This magic custard cake recipe dessert is to not too sweet (which I love the most) and is loaded with a wonderful middle layer that's soft and. This Magic Custard Cake is really easy to prepare and while baking it forms into three layers.

There were more than a few occasions I almost gave up and tipped the mixture into the bin while I was making this. A magic custard cake begins pretty much with a basic cake batter and transforms it literally into a magical cake with a custard layer. If you love any sort of custard or flan, then this cake it for you!!!! You can cook Magic Custard Cake using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Magic Custard Cake

It's 4 of Eggs yolks ; Separate from whites.
You need 1 Tablespoon of Water.
You need 150 Grams of Sugar.
You need 125 Grams of Butter , Melted.
You need 115 of Grams Flour.
It's 500 Millilitres of Milk . Lukewarm.
It's To Taste of Sugar , Powdered.

This delicious Magic Custard Cake is a taste sensation. It's easy to make when you know how and Wendy from Wendy's Kitchen Table is in the house to show us how! Magic happens in the oven when you make Magic Custard Cake! Chocolate Magic Custard Cake with a very soft center.

Magic Custard Cake instructions

Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish. Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside..
Beat the egg yolks with the sugar until light. Add butter and tbsp of water and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated..
Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in..
Pour batter into baking dish and bake for 60 to 70 minutes or until the top is lightly golden..
Sprinkle some powdered sugar after cake has cooled.* When the recipe says "room temperature" or "luke warm" it means it. Otherwise you might cook your eggs if the butter is too hot and if the milk if it's too cold, it will solidify the butter..

It might crack when slicing, but this makes the cake even more tempting! *Magic Custard Cake*. Elaine Donohue has left a new comment on your post "Magic Custard Cake": Marie, as it turned out, my top layer was my some what lumpy egg. Magic cakes are a one-pan wonder for folks who love lots of different textures in their desserts. The bottom is a dense layer — not quite a cake and not quite a custard and altogether delicious. This magic custard pumpkin cake version does not show the layers the way a regular custard layer magic cake does.