Magic custard slice
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Magic Custard Cake
This Vanilla Magic Custard Cake really is magic! During baking, the batter splits into a base, delicious custard layer and cake top – yum! It's a great dessert for your next event, or why not make just because!
EQUIPMENT
• 1 x 20cm square baking dish
INGREDIENTS
• ▢4 eggs – room temperature
• ▢¾ cup caster sugar
• ▢125 grams butter melted
• ▢1 teaspoon vanilla extract
• ▢¾ cup plain flour – sifted – sifted
• ▢2 cups milk lukewarm (500 mls)
• ▢¼ cup icing sugar to decorate
INSTRUCTIONS
• Preheat your oven to 170 degrees celsius (fan-forced) and line a 20cm square cake tin with baking paper, making sure to leave plenty of paper hanging over the sides.
• Separate your eggs and place the egg whites into a CLEAN and DRY bowl – this is very important and beat using an electric mixer until stiff peaks form. Set the egg whites aside until needed.
• Place the egg yolks and caster sugar together in a large bowl and use an electric mixer to beat until they have combined and are light and frothy.
• With the electric mixer still going on a low speed, gradually add the melted butter and vanilla extract before adding the sifted flour a few spoonfuls at a time.
• Gradually add the lukewarm milk and continue to beat on a low- medium speed to combine all of the ingredients.
• Add the egg whites to the bowl and gently fold together the mixture.
• Pour the batter into your prepared cake tin and place into your preheated oven and cook for 35 minutes or until a golden crust has formed on top of your cake.
NOTES
• Your baking time WILL vary depending on the temperature of your ingredients. Some people may find they need to cook their cakes for up to an hour.
• I cook this cake in a 20cm square baking tin, you can use a different size tin but the cooking time will vary.
• The mixture will look lumpy and you may be convinced that it won’t work out – keep going as the end result is worth it
Recipe and Image credit: Create Bake Make.
This Vanilla Magic Custard Cake really is magic! During baking, the batter splits into a base, delicious custard layer and cake top – yum! It's a great dessert for your next event, or why not make just because!
EQUIPMENT
• 1 x 20cm square baking dish
INGREDIENTS
• ▢4 eggs – room temperature
• ▢¾ cup caster sugar
• ▢125 grams butter melted
• ▢1 teaspoon vanilla extract
• ▢¾ cup plain flour – sifted – sifted
• ▢2 cups milk lukewarm (500 mls)
• ▢¼ cup icing sugar to decorate
INSTRUCTIONS
• Preheat your oven to 170 degrees celsius (fan-forced) and line a 20cm square cake tin with baking paper, making sure to leave plenty of paper hanging over the sides.
• Separate your eggs and place the egg whites into a CLEAN and DRY bowl – this is very important and beat using an electric mixer until stiff peaks form. Set the egg whites aside until needed.
• Place the egg yolks and caster sugar together in a large bowl and use an electric mixer to beat until they have combined and are light and frothy.
• With the electric mixer still going on a low speed, gradually add the melted butter and vanilla extract before adding the sifted flour a few spoonfuls at a time.
• Gradually add the lukewarm milk and continue to beat on a low- medium speed to combine all of the ingredients.
• Add the egg whites to the bowl and gently fold together the mixture.
• Pour the batter into your prepared cake tin and place into your preheated oven and cook for 35 minutes or until a golden crust has formed on top of your cake.
NOTES
• Your baking time WILL vary depending on the temperature of your ingredients. Some people may find they need to cook their cakes for up to an hour.
• I cook this cake in a 20cm square baking tin, you can use a different size tin but the cooking time will vary.
• The mixture will look lumpy and you may be convinced that it won’t work out – keep going as the end result is worth it
Recipe and Image credit: Create Bake Make.
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