Why is my Magic Custard Cake not forming layers?

Magic Custard Cake's unique charm is in its layering. If your cake does not form distinct layers, it may be due to not folding the whipped egg whites sufficiently with the batter. Ensure that you're using room temperature ingredients, as this helps with lift. Also, make sure to follow the baking temperature and time closely, as baking too quickly can disrupt the layer formation.

Can I use almond milk instead of regular milk?

Almond milk is a fantastic dairy-free alternative for this recipe. It will provide a slightly nutty flavor, which can enhance the overall taste while keeping the cake moist. Make sure to use unsweetened almond milk to avoid excess sweetness, which can disrupt the balance of flavors.

How long does Magic Custard Cake last?

Once baked, Magic Custard Cake can last in the refrigerator for about 3 to 5 days, tightly wrapped or stored in an airtight container. If you notice it becoming dry, consider covering it with whipped cream or a sweet glaze to preserve its texture while enjoying it on those delicious days!

Can I freeze Magic Custard Cake?

While it is possible to freeze Magic Custard Cake, it is best enjoyed fresh. If you decide to freeze it, wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. When you're ready to enjoy, thaw it in the refrigerator overnight and serve as usual.

What can I serve with Magic Custard Cake?

Magic Custard Cake pairs beautifully with seasonal fruits like strawberries or blueberries. Adding a dollop of whipped cream or serving it alongside ice cream can also elevate the dessert experience. Consider drizzling a sweet glaze or caramel to make it even more indulgent.

Magic Custard Cake Recipe: 3-Layered Perfection

Ingredients

Scale

4 Eggs (separated, room temp)
¾ cup Caster sugar
125 g Melted butter
1 tsp Vanilla extract
¾ cup Plain flour (sifted)
2 cups Lukewarm milk
¼ cup Icing sugar (for dusting)

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Instructions

Preheat your oven to 340°F (170°C) and line an 8-inch square pan with parchment paper.
In a large mixing bowl, whip the egg whites until they form stiff peaks and set aside.
In another bowl, beat the egg yolks with sugar until pale and fluffy. Mix in melted butter and vanilla extract, then gradually add sifted flour.
Slowly add lukewarm milk to yolk mixture until well combined.
Gently fold whipped egg whites into the batter, which may appear thin and slightly lumpy.
Transfer the mixture to the baking pan and bake for 35 to 60 minutes, until the top is golden brown and firm to the touch.
Allow the cake to cool completely before dusting with icing sugar and slicing into 12 pieces.

Notes

For a gluten-free version, substitute almond flour. For a vegan option, use aquafaba in place of egg whites.

Author: Robert Thompson
Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: International
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 200
Sugar: 10g
Sodium: 100mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 7g
Cholesterol: 100mg