Magic Custard Cake

by on March 6, 2013

Magic Custard Cake Recipe

Update! A Chocolate version of this magic custard cake. Get the Chocolate Magic Custard Cake Recipe Here

When I saw a magic custard cake recipe on Pinterest two weeks ago, I was floored. I mean, it left me in a state of delicious shock that something so simple could create an incredible piece of dessert. It looked so easy and like magic, it separated into three layers: a cake layer on top, a custard layer in the middle and another dense cake layer on the bottom. I was so obsessed with this cake but couldn’t get to making it because we were so busy with back to back shoots and a White Party (more on this later).

For two weeks, my obsession grew for this cake and I stalked Mabel’s site everyday and with the help of Google Translation, was able to follow almost every word and praise from her readers. And because I’m spoiled and loved, Todd made me this cake.

Magic Custard Cake Recipe

I wanted to call this a Magic Custard Cake and after a search on Google, I realized that there were many variations of this classic “Magic Custard Pie” already being shared from kitchen to kitchen. Where have I been living all these years? Why has this popular cake or pie not passed my radar? Oh, the pain of knowing that I had lived without a bite of this amazing cake kills me.

So, to make up for all the years of being void of this wonderful magic custard cake, I inhaled two slices in one sitting. And this is coming from someone who is usually one and done with sweets. (Salty stuff is a whole ‘nother story.)

Magic Custard Cake Recipe

Truly a magical piece of cake, this dessert is to not too sweet (which I love the most) and is loaded with a wonderful middle layer that’s soft and custard-like. This cake is soft, pillow-y and melt-in-your-mouth wonderful. The delicate top layer of cake and bottom crust is what holds the custard layer together and when you bite into it, magic happens.

Be still my heart, I love this cake so much. Please make it and tell me what you think.

love,

diane

Magic Custard Cake Recipe

Update: oops, we did it again and made a Chocolate version! Get the Chocolate Magic Custard Cake Recipe Here

Magic Custard Cake Recipe - two recipes and one has chocolate!

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Magic Custard Cake Recipe

Yield: one 8"x8" Cake

Total Time: 1 hour 30 minutes

Adapted from Mabel's "Tart Magica". Temperatures for the ingredients are important here. Not too warm to cook the eggs before baking, and not cold either. You can use either confectioner's sugar or regular sugar, use the same amount by weight but the volume will be different. If you use regular sugar, 150g will equal 3/4 cup.

A few more notes on making the cake: When adding the milk, we found it easier and less messy to gently hand whip them in instead of using the stand mixer. It is a very liquidy batter, and for us it splattered everywhere even at the slowest speed. For folding in the whites, it is done with more of a gentle whisk/folding motion with the whisk since the batter is so runny. The whites will look a little curd like after mixing them in, just try to mix/fold them to the point where there is no big chunks. Because of the custard-like center, when fully baked, there will be a bit of a jiggle, but not a sloppy jiggle to the cake when gently shook. Same after it has cooled. That's about it. Have fun and every time we've made the magic custard cakes, going into the oven we don't think they will work correctly, and after baking they are magically perfect.

Ingredients:

  • 1/2 cup (113g) unsalted Butter
  • 2 cups (480ml) Milk
  • 4 Eggs, separated
  • 4 drops White Vinegar
  • 1 1/4 cups (150g) Confectioner's Sugar
  • 1 Tablespoon (15ml) Water
  • 1 cup (115g) Flour
  • 1 teaspoon (5ml) Vanilla Extract
  • extra confectioner's sugar for dusting

Directions:

  1. Preheat the oven to 325°F. Lightly butter or grease a 8"x8" baking dish.
  2. Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
  3. Whip the egg whites and vinegar to stiff peaks. Set aside.
  4. Beat the egg yolks and sugar until light. Mix in the melted butter and the tablespoon of water for about 2 minutes or until evenly incorporated.
  5. Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until everything is well mixed.
  6. Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
  7. Pour the batter into the prepared pan and bake for 45-60 minutes or until the top is golden. Allow cake to completely cool before cutting and then dust with confectioner's sugar *see Note 1.

Note 1: For faster cooling you can place the cake in the fridge. Even after fully cooled, it will still be slightly jiggly.

Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. And remember in making the recipes, if using table salt instead of kosher or sea salt, make sure you reduce the salt amount.



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{ 255 comments… read them below or add one }

1 Kristen March 6, 2013 at 7:00 am

Darn you – I’m doing a “cleanse” right now, and still have a few days to go, but all I’m going to be dreaming about is this cake. What a delicious looking treat!

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2 Angie @ Big Bear's Wife March 6, 2013 at 7:08 am

I just read about Magic Cake for the first time a few days ago and now I see this! I think that’s a sign that I need to make it!

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3 Adrianne March 6, 2013 at 7:09 am

This looks awesome and your description does not help in the bit in keeping me from making it this weekend! I wonder if in your search you saw a chocolate version…. to google I go!

Thanks for sharing :)

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4 White on Rice Couple March 6, 2013 at 7:11 am

Adrianne- we wanted to make a chocolate one too! we’re planning on making it today!

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5 Kierstan @ Life {and running} in Iowa March 6, 2013 at 9:08 am

Wow – okay, this version looks amazingly delicious, but a chocolate version?! I do hope you post a recipe for it tomorrow!

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6 Rebecca M. March 6, 2013 at 12:17 pm

I vaguely recall a recipe for a chocolate magic cake in Joseluis Flores’ cookbook Dulce.

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7 Kathy - Panini Happy March 6, 2013 at 7:19 am

I’m so intrigued by this, Diane! And, since it calls for ingredients I always have on hand, I don’t think I’ll be able to pass up the chance to experience this “magic” myself soon. :-)

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8 Dayla March 6, 2013 at 7:21 am

YUM! Hoping to give it a whirl this weekend! Milk = whole milk, 2%??

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9 White on Rice Couple March 6, 2013 at 8:44 am

We used 2% but I think either would work fine.

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10 Dayla March 6, 2013 at 9:45 am

Thanks! Can’t wait!!!

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11 Anna @ Crunchy Creamy Sweet March 6, 2013 at 7:31 am

I saw in Pinterest too! Now with your encouragement, I just have to make it!!

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12 Shema George March 6, 2013 at 7:36 am

I am a new follower of your blog and I absolutely love it. This custard cake looks stunning…so creamy that its making me drool. Thanks for sharing this recipe.I have bookmarked it. Will try it out soon!

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13 Andi March 6, 2013 at 7:39 am

While I don’t love the texture of custard, this looks divine!

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14 Eileen March 6, 2013 at 7:45 am

I am a huge fan of custard pie so now you have my full attention. I will add this to my “must make” list.
Thanks!

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15 mascara & mud March 6, 2013 at 7:57 am

Argh!! damn you! i have a bridesmaid dress to fit into this summer and your website is NOT helping at all! haa!!

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16 Liza March 6, 2013 at 7:59 am

Oh my deliciousness,this looks absolutely yummy!!! How lucky am I to have stumbled upon your post just when I was thinking of what to bake for me and my hubby today. On my way to the kitchen to make this now…. Thanks for sharing the recipe :)

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17 Delia March 6, 2013 at 8:00 am

I am making this RIGHT NOW. Let you know how it turns out. I saw a recipe on Pinterest the other day for this very thing, but I’m trying yours.

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18 KB March 6, 2013 at 8:03 am

Making this as soon as I get more eggs tomorrow. Magic is the right word for it!

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19 lofromfrance March 6, 2013 at 8:05 am

Isn’t it a simple flan?

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20 White on Rice Couple March 6, 2013 at 8:44 am

No, different from a flan. It has three distinct layers after baking.

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21 Diana@Spain in Iowa March 6, 2013 at 8:10 am

Be still my heart is right! I’ve never heard of a magic cake, either. Wow, I’m going to definitely make this in the next couple of days.

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22 Alicia (foodycat) March 6, 2013 at 8:11 am

This looks wonderful! I wonder if a bit of lemon zest would be OK in it?

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23 White on Rice Couple March 6, 2013 at 11:35 am

I think that would be awesome in it.

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24 PurplePenguin March 6, 2013 at 8:12 am

Ooh! Love the everyday ingredient list!! Maybe I’ll make this with toasted coconut on top for my friend’s birthday later this month. Thanks for sharing.

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25 Emma March 6, 2013 at 8:13 am

This looks fantastic, and sounds perfect for my mother’s day lunch this sunday! Did you use medium or large eggs, do you remember? I’m always a bit cautious about following metric conversions for things that were developed in cups as it always seems so trial-and-error so I might give this a run-through before the big day!

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26 White on Rice Couple March 6, 2013 at 8:43 am

Hi Emma. We used large eggs. The original recipe that we found was actually in metric first and that is how we made it. The cups we converted to make it easier for some others. Hope you get to try the recipe out.

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27 Emma March 7, 2013 at 1:42 am

Fab thanks for letting me know – will try it out this afternoon! BTW, your link at the top of the recipe (not the post itself) “Adapted from Mabel’s “Tart Magica” doesn’t take you to Mabel’s post, it just goes to your homepage – hence I’d not noticed it was originally posted in metric! Thanks :)

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28 White on Rice Couple March 26, 2013 at 6:14 pm

Sorry about the link error. Thanks for letting us know!

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29 Lizthechef March 6, 2013 at 8:16 am

Magic indeed! I make my grandma’s lemon custard soufflé cake that separates but not leaving this dense custard that has me eager to try your recipe.

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30 Sara March 6, 2013 at 8:19 am

There’s a recipe in the tartine bakery cookbook, a lemon pudding cake that magically separates like this–I think it requires full-fat buttermilk (which I know I could hack) but that so far is what’s held me back as I can’t easily find it. But it did always sound like magic! I agree, while I like (um, love) dessert I like the subtle sweetness more. I can’t wait to try! (PS never heard of vinegar in egg whites to stabilize. Interesting…)

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31 White on Rice Couple March 6, 2013 at 11:34 am

We totally missed the Tartine pudding cake. Thanks for letting us know about it!

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32 Lori K. March 6, 2013 at 8:33 am

I just found your recipe through pinterest. I noticed you are using metric measurements, do you have a conversion for us old school bakers?

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33 White on Rice Couple March 6, 2013 at 8:46 am

Hi Lori. We have the cup measurement on the recipe but if you want to convert to oz. and you’re scale doesn’t have that capability, here’s a link to convert grams to oz.

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34 Abbe@This is How I Cook March 6, 2013 at 8:35 am

This looks positively intriguing!

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35 Averie @ Averie Cooks March 6, 2013 at 9:18 am

I want this! It’s like the densest, most beautiful custard ever! I love bread pudding and it reminds me of that, minus the bread. Todd is quite the guy to have made this for you. It’s gorgeous and the pics….make me want to dive in headfirst!

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36 Nicole March 6, 2013 at 9:32 am

It is still a.m. here in Alaska and I was planning to make Pannukakku (Finnish dutch baby) for breakfast this morning. Now, I’m going to make this instead! Breakfast, Dessert whatever!

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37 Veronica of Muy Bueno March 6, 2013 at 9:32 am

I don’t like sweets too often but if it says custard anywhere or lemons, you have my attention. I will have to try this very soon.

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38 Jennie March 6, 2013 at 9:34 am

I need some magic right now. This is definitely going on my “To Make” list. Love the idea of a chocolate version. Can we work caramel in there too, for a flan-like cake? A girl can dream…

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39 Stefanie @ Sarcastic Cooking March 6, 2013 at 9:36 am

I would have imagined there were waaaaay more ingredients to this cake. This looks so easy. My birthday is coming up, maybe I will have to treat myself to this!

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40 Christine March 6, 2013 at 9:39 am

Diane- that was quite the sales pitch–how can we resist? But I am very interested to know your thoughts on Alicia’s comment about lemon zest…and I thought perhaps lemon juice instead of the water… Could this custard cake be improved upon with lemon? Or best left alone? (Looking forward to choc version too!)

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41 White on Rice Couple March 6, 2013 at 11:38 am

Hi Christine. The lemon would be a great flavor addition. We were curious about the purpose of the tablespoon of water how it affects the baking and layering of the cake. If you make it with the lemon juice, we’d love to know if that works too.

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42 Candice March 6, 2013 at 9:54 am

Hi Diane,

This looks intriguing! I’ll have to make it this weekend. I have salted butter at home. Would I be able to use it versus the unsalted butter, which the recipe calls for?

Thanks!

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43 White on Rice Couple March 6, 2013 at 11:31 am

Salted butter should work just fine. Have fun baking!

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44 Bev @ Bev Cooks March 6, 2013 at 10:28 am

I can’t even move right now.

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45 Linda | The Urban Mrs March 6, 2013 at 10:38 am

Gulp! I have weakness on custard so you really got me on this.

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46 Jesse March 6, 2013 at 10:39 am

these look like the perfect balance of textures and tastes. and i know this is basic, but i am so happy for a non-chocolate dessert, yea!

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47 Delia March 6, 2013 at 10:40 am

The results are in….it is delicious! Not overly sweet, which is perfect for me! I used the vinegar in the egg whites and did end up with a very fluffy top layer. The batter was much runnier than I expected – I was worried that I’d done something wrong – but it came out perfect and so tasty, I’ve had two pieces already! Thanks!

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48 White on Rice Couple March 6, 2013 at 11:30 am

Awesome! I thought the same thing about the batter being so runny. It was like magic when it baked! ;)

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49 Katrina @ In Katrina's Kitchen March 6, 2013 at 10:51 am

That is the best kind of magic.

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50 Jenn March 6, 2013 at 10:57 am

Can’t wait to make this recipe, will have to wait a few weeks since I’m getting ready for vacation.Will be on the top of my list when I get home

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51 Brandon @ Kitchen Konfidence March 6, 2013 at 11:40 am

Love the photos. This cake looks SO good. Definitely bookmarking for one of my Paleo cheat days :)

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52 Stephanie @ Girl Versus Dough March 6, 2013 at 12:18 pm

I have all the ingredients needed for this recipe in my kitchen, which is both dangerous and exciting. Mostly exciting. I am going to LOVE this, I just know it. :)

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53 Carlos March 6, 2013 at 12:40 pm

Wow! This looks deeeeelicious!

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54 Kaisha March 6, 2013 at 12:48 pm

Hi, I’m a huge custard fan and will definitely make this as posted above but wonder, do you think it would work with coconut milk substituted for milk and honey instead of confectioner’s sugar? I know, why mess with a good thing but (actually same as the commenter above) I’m Paleo too and think I might be able to adapt it for a high protein low sugar treat!

Thanks!

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55 White on Rice Couple March 6, 2013 at 1:41 pm

That we have no idea on. It goes beyond the substitutions we are knowledgeable about. If you try it, we’d love to hear how it turns out.

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56 Nona March 27, 2014 at 8:42 pm

The flour and egg is what sets it so subbing a different milk and sweetener will not be an issue.

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57 Eliza B March 6, 2013 at 1:20 pm

These look beautiful! And do not require going shopping, which is great. And I love that they aren’t too sweet. I love desserts but I also crave salt in my desserts frequently and think many people just throw sugar in there because they think that what people want. Can’t wait to try these out soon.

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58 Caroline @ chocolate & carrots March 6, 2013 at 1:25 pm

It looks fabulous! I can see why it’d be magic!

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59 Gerry @ Foodness Gracious March 6, 2013 at 1:40 pm

I’m off to Google this right now! Poof…and I’m gone!!

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60 Gozde March 6, 2013 at 2:23 pm

I had just finished dinner when your recipe fell into my inbox. When I saw the pictures and read your description of this pie, I had to have it as dessert. In under 30 minutes, the pie was in the oven baking.
I had one problem that I see other people too had: folding the egg white to the batter was difficult as it was too runny for ‘folding’ anything in. To incorporate egg whites to the batter, I had no choice but to lightly whip them all together. But the result came out just fine. 45 minutes was enough for mine to bake.
It is indeed delicious which reminded me of a portugese dessert whose name I can’t recall. I can’t wait for tomorrow so I can have the rest.
Thank you for taking the effort to translate the recipe and share with us!
Gozde

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61 White on Rice Couple March 6, 2013 at 2:35 pm

It sounds like you “folded” like we did, kind of folding/gentle-whisk to incorporate the egg whites. Glad it came out well for you. I’ll adjust the recipe bake range to drop down to 45 minutes. Thanks for the feedback!

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62 Steve December 22, 2013 at 9:51 am

I lived in Lisbon, Portugal, and when I read this description it sounded a lot like Pasteis de Natas, but without the flaky crust and queimada on top. Sounds pretty good.

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63 Sneh | Cook Republic March 6, 2013 at 2:39 pm

That looks like custard fudge with a whisper of sugar on top! Oh so beautiful. You ARE loved and spoiled :-)

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64 [email protected] March 6, 2013 at 3:04 pm

What kind of flour, plain or self-rising?

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65 White on Rice Couple March 6, 2013 at 3:49 pm

We used just regular all-purpose flour.

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66 Siba-Rita March 6, 2013 at 3:30 pm

Looks similar to a dessert made in the north of Spain called “Quesada” except that the quesada uses cheese or cream in the recipe. I’ll have to try this one :)

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67 mzrichee @ design. bake. run. March 6, 2013 at 4:04 pm

This looks absolutely amazing! I can’t wait to try this recipe. Thanks for sharing!

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68 Doreen March 6, 2013 at 4:12 pm

I am more astounded that you found something on Pinterest that actually worked. I have tried numerous things and have been SO disappointed that I vowed I would not try anything else, and have completely lost all my faith with them. I will, however, try this. Thank you.

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69 Nona March 27, 2014 at 8:44 pm

Do it. It is fabulous.

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70 Lauren @Dallas Duo Bakes March 6, 2013 at 4:30 pm

Wow, I’ve never seen anything like that cake! Looks delicious and pretty simple to make. I’ll be trying it soon!

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71 Tina March 6, 2013 at 4:50 pm

Oh my! I have to make this tonight.

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72 Carol March 6, 2013 at 6:11 pm

Will make this tomorrow. My grandmother made what she called a Peachy Pie that had a custard layer over peaches or apricots and then meringue on top. It was wonderful and this reminds me of that pie.

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73 Tracy March 6, 2013 at 6:11 pm

This post reminded me why I originally subscribed to your newsletter; the photography.
Your photography is so beautiful and makes the custard cake look so elegant and desirable.

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74 Laura March 6, 2013 at 7:13 pm

I JUST saw this on Pinterest too. I am TOTALLY intrigued! And glad to see it worked for someone else…

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75 Michelle @ Brown Eyed Baker March 6, 2013 at 7:20 pm

Absolutely stunning cake!

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76 Tina March 6, 2013 at 8:21 pm

This recipe is a perfect homemade version of the old 1970′s standby, Bisquick Impossible Pie! Of course, the original version on the Bisquick box did not call for whipping the egg whites, but aside from that, I’d say it’s a dead ringer! There were numerous variations…coconut, pumpkin, a fruit version that came out very much like clafoutis, etc. There were savory versions too. This recipe is going to be a blast to experiment with…

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77 Rene March 6, 2013 at 8:33 pm

I’m coming over for a slice… any left?”-)

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78 Angela March 6, 2013 at 8:55 pm

This sounds wonderful and I’m going to attempt it tomorrow while the kids are at school. Does it need to be kept refrigerated after baking? And will it taste as good the second day (if there’s any left)?

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79 White on Rice Couple March 6, 2013 at 10:13 pm

Angela- The cake needs to be completely cooled, but to help it cool faster, we placed it in the fridge for a while till it felt like the center settled a bit. Yes, it still tasted wonderful the next day!

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80 Angela March 7, 2013 at 9:28 pm

Thank you for the answers. I made it this morning and have just cut into it….a perfect three layers! I did use the vinegar for the whites but next time I’ll see if cream of tartar works as well. I love how clean your cuts were so next time I’ll also have to line the pan with parchment so I can remove the whole cake! Thank you for the recipe – it’s absolutely mouth-watering :)

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81 Marj March 6, 2013 at 9:01 pm

My Mom used to make this, she called it impossible pie, and if I remember correctly it had some coconut in it that would float to the top and make a crispy crust.

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82 Liz N. March 6, 2013 at 9:02 pm

I just took it out of the oven and it was still somewhat jiggly in the middle. Should it be that way? The top was already pretty golden at 1 hour so I took it out. Letting it fully cool before cutting into it for fear of oozing. Will keep you posted on my results tomorrow!

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83 Liz N. March 7, 2013 at 8:16 am

It turned out beautifully. I wasn’t able to turn the cake out from the pan as cleanly, so I left it in the 8×8 glass dish. I got 3 layers and it truly was a delightful dessert. My 6 year old helped me make this and she was so proud of herself! This recipe is a keeper. It reminds me of two Filipino desserts I grew up with (a mochiko rice flour cake and flan in one!). No too sweet, which I love. Thanks Todd and Diane for sharing this!

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84 Tien March 6, 2013 at 9:42 pm

Hi,

Okay, I made it and baked it for 55 minutes. Took it out the oven about 40 minutes ago. However, I just checked to see if it’s cool enough to cut, but it’s jiggling….a lot! I know it’s a custardy cake and will have jigglings but it feels like there thick liquid inside. Is that normal or should I let it cool for a few hours before attempting to cut it? Help!

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85 White on Rice Couple March 6, 2013 at 10:08 pm

Tien- yes, you should let it cool before you cut it.

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86 Tien March 6, 2013 at 10:19 pm

So what you’re telling me is to go to bed without having a slice? Umm, it’s gonna be a long night…. :) Oh fine, I’ll be a big girl and wait…

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87 Bhellay March 7, 2013 at 3:30 am

It’s like our egg pie in the Philippines we pour the batter into a pie crust and we use corn flour or custard flour if available.

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88 Katrina @ Warm Vanilla Sugar March 7, 2013 at 4:57 am

So cool! What a fun recipe!

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89 The Better Baker March 7, 2013 at 8:28 am

WOWZA! I’ve not ever seen a recipe for the cake! I pinned this. Thanks so much for sharing a link to my blog (via your ‘kitchen’=) to my magic custard pie recipe. I found you when I saw the traffic I was getting. Awesome!

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90 Dina March 7, 2013 at 10:40 am

i love custard pies so would love to try this!

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91 Sarah March 7, 2013 at 3:34 pm

I am cooking this right now but I’m using a little electric oven. It is already pretty brown on top so I turned down the temperature hoping that it doesn’t burn but that Im still able to cook it enough on the inside!! eeks hope it comes out ok! :/

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92 Sarah March 7, 2013 at 3:34 pm

oops forgot to mention its only been cooking about 25 min lol

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93 Katie March 7, 2013 at 5:32 pm

Ohh you can tell just from the pictures how thick and smooth that middle layer is! Looks divine.

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94 Jillian March 7, 2013 at 6:48 pm

What is on top and bottom. From the looks of the recipe it seems like only the recipe for the custard and not the outer pastry. This looks beyond delicious, am I missing something?

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95 AJ March 25, 2014 at 1:56 pm

Jillian,
That is why the recipe is called magic. There is only one recipe but it comes out of the oven in three layers.

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96 Michelle March 7, 2013 at 7:29 pm

The cake has been cooling for over 4 hours and it is still very jiggly. Is that normal, should I put it in the refrigerator to set? I had it in the oven for 55 minutes and the top looks as brown as yours in the picture. Thanks for any suggestions!

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97 White on Rice Couple March 7, 2013 at 8:00 pm

Michelle- yes, it will be jiggly because of the custard. It helps to put it in the fridge for a bit to make it more firm before cutting!

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98 Michie March 8, 2013 at 9:01 am

Thank u so much for posting this! My custard cake is cooling as I type! It went lovely and golden at the top. But I was wondering how you lift it out of the baking dish whole? Do you slice it into pieces in the dish and remove so individually?

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99 Denise March 8, 2013 at 12:07 pm

I saw this recipe over on Pinterest a couple weeks ago as well. It reminds me of a Portuguese dessert that Lenny’s cousin’s mother in-law makes. It is really insane and I cannot stop myself from one or two slices at a time! Anything with custard is magic ….. in my opinion!

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100 Karen March 8, 2013 at 1:01 pm

My children and I put a pan in the oven, adapted a bit for our families issues with dairy and gluten. We will see how it turns out using gluten free flour and coconut milk. We’re hopeful as I have successfully made custard with coconut milk.

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101 Robin March 8, 2013 at 3:09 pm

I think I love you! I’m going to have to try this receipe this weekend! Thanks for sharing. BTW, love your website!

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102 Sarah March 8, 2013 at 6:37 pm

How thick are the layers supposed to be? I made this today, and the bottom layer seemed too think as it was a 1-1.5 cm thick. This may be because I use White Whole Wheat Flour, which tends to make things a little more dense. The middle actual custard layer was tiny (and the best part) with the top bready layer about .5 cm to 1cm in places. It was good, but I want more of that middle layer. Definitely a less sweet dessert.

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103 Lindsay March 9, 2013 at 3:15 pm

This looks and sounds amazing – I’m definitely going to have to try this tomorrow for Sunday dinner. Can you tell me – is it plain or self raising flour that you use?

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104 White on Rice Couple March 9, 2013 at 3:18 pm

Hi Lindsay- it’s regular all purpose flour.

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105 Marjan March 9, 2013 at 4:56 pm

I just made this, baked it for 45 minutes and it was nice and brown on top and looked like a soufflé, it wasn’t jiggly either. Cooled for a while and since I was impatient to try it I stuck it in the fridge. I think that may actually help set the custard. Being Persian, I added some cardamom to the sprinkled powdered sugar on top and I must say it is delicious and VERY easy to eat multiple pieces with tea or coffee.

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106 Sarah March 9, 2013 at 5:02 pm

This looks SO amazing!! My dad is crazy for custard tart, I think this would be right up his alley.

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107 Julie @ Forbidden Rice Blog March 9, 2013 at 6:49 pm

I am very excited to have found this recipe on your site… and the chocolate version looks equally amazing! I cannot wait to try both!

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108 Adelina March 10, 2013 at 5:03 am

It looks totally amazing and sounds really scrummy! Do you think it would work with some white chocolate or would it ruin the texture?

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109 White on Rice Couple March 10, 2013 at 10:13 am

It may work with white chocolate powder, but I’m not completely sure. That is a totally different ingredient than cocoa powder.

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110 Thu March 10, 2013 at 9:03 am

We make this with mochiko rice flour for a chewy crust, — like mochi!

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111 Rosie @ Blueberry Kitchen March 10, 2013 at 3:38 pm

Oh yum, these look so good! I love the sound of custard cake!

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112 Gini March 11, 2013 at 11:52 am

I amso waiting for the chocolate version!

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113 White on Rice Couple March 11, 2013 at 2:11 pm

Hi Gini. We posted a chocolate version just a couple days ago. Here’s a link to it: Chocolate Magic Custard Cake.

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114 JQ March 11, 2013 at 12:07 pm

Hi, how long does the custard keep? Will it still be good after two days? Should I keep it in the fridge? Thanks.

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115 White on Rice Couple March 11, 2013 at 2:12 pm

We know it lasts at least two days, since that was how long it took the two of us to eat it. It is probably kept best in the fridge, although we just left ours out at room temperature since that is how we prefer to eat it.

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116 Trish March 12, 2013 at 2:15 pm

Looks divine! Will have to try making the original version – it looks like Far Breton.

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117 Karen March 12, 2013 at 4:16 pm

I have been equally obsessed with this cake! I made it tonight and substituted melted coconut oil for the butter and coconut milk for regular milk and its DELICIOUS!

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118 Helen in CA March 12, 2013 at 10:23 pm

Looks amazing. You showed raspberries w/ the choc version. What fruit would you serve w/ the original? Strawberries? Or ?

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119 White on Rice Couple March 14, 2013 at 10:44 am

We just ate it straight up, however strawberries sound delicious with it.

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120 Sarah March 13, 2013 at 2:48 pm

Do you think this would work with almond milk?

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121 White on Rice Couple March 14, 2013 at 10:41 am

We aren’t sure, but judging by the other’s comments, it looks like many have been successful with a variety of “milks”.

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122 Jenny March 14, 2013 at 2:49 am

is it better to eat it cold or warm?

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123 White on Rice Couple March 14, 2013 at 10:41 am

We like it at room temperature, but it is still good cold too.

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124 sharon March 14, 2013 at 7:55 am

Hi Diane and Todd:
Made this right away yesterday and was soooo disappointed :( tasteless, heavy and not custardy like-oh well-threw away the recipes (chocolate one too) I have made soo many of your other recipes and have been soo happy! no worries have a great day

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125 Cindy February 19, 2014 at 10:06 am

No custard layer at all…..just a wet sponge. Hmmmm….

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126 Sarah March 14, 2013 at 6:43 pm

oooh. This does look magic. I’d like to try a lemon version!

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127 Polly March 14, 2013 at 11:48 pm

Ohhhhh SHOOT. I think I overcooked this–pretty solid with no jiggling. I didn’t get custard at all (I love custard), I got Yorkshire Pudding :( Is it worth trying again?

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128 Helen in CA March 15, 2013 at 12:52 am

Made this the other night for a potluck tonight. Used whole milk. 45min turned out to be too long (not jiggly really at all). So the custard was quite solid. But folks liked it.

Gee darn. Guess I gotta make this again, checking it at 35min. (and maybe a squosh less sugar).

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129 Not Only Sugar March 15, 2013 at 7:55 am

I love this cake and your photos…

Not Only Sugar

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130 sara March 15, 2013 at 5:12 pm

Don’t wait another second. Make this right now! It’s so good! We couldn’t wait till it cooled and it’s superb warm from the over.

YUM! Can’t wait to try the chocolate version next.

Thanks for sharing!

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131 Rayna March 15, 2013 at 8:10 pm

Just to start off, I am a baking failure. It’s an art I’ve just never been able to master, but this looked so heavenly that I decided to attempt it. Your notes on proper preparation helped enormously to get the temperatures of the milk and butter right, and it all came together simply enough. It came out SUPERB. My picky boyfriend devoured it, as did my master baker mother. I can’t thank you enough for this great recipe and helpful instructions. It was PERFECT! :) Even for me! Haha.

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132 Rebecca M. March 16, 2013 at 5:26 pm

I sprinkled a pint of fresh blueberries and some lemon zest over the top before baking and they suspended right in the middle of the cake. It was really delicious.

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133 Helen dol March 19, 2013 at 6:50 pm

Omg, I am difinately making both versions. I love custard slice and anything custard, this looks so simple to make. Thanks so much.

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134 Lee G. March 19, 2013 at 11:43 pm

Interesting cake. I wanted to love it – magic! custard! vanilla! In the end, I found the top cake layer distracting from the smooth middle layer, of which there wasn’t enough. I’d rather just have custard – creme brulee, creme caramel. The idea was so appealing. The result was less so for me.

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135 Amy March 20, 2013 at 9:57 am

Hi there. I found your blog via Gerry at http://www.foodnessgracious.com. This recipe really reminds me of ‘luscious lemon pudding’, also known as self saucing pudding which I made so many times growing up in the eighties and revisited again last year. As result, I made a lemon version of your magic custard cake and it was fantastic. The chocolate version is now on my ‘to make’ list.

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136 Joelle March 20, 2013 at 5:32 pm

Thanks so much for the recipe, I made mine a bit fluffier though. I made it and linked it back to you on my blog! Please have a look when you can!
Joelle
xx
http://www.febgirl.co.uk/2013/03/MagicCake.html

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137 Helen dol March 22, 2013 at 12:12 am

I made this today, I used salted butter and a milk that we have in new Zealand called super trim which is a really low fat milk. I also tired vinegar too. I had only baked for forty minutes, it had a super thick soft sponge top a creamy custard middle and a thick custard bottom (which my partner didn’t like) he said it was like when custard gets a skin. Does this sound like I cooked it too long or does it sound right? I loved it and thought that it would be nice served with a lemon cream but after reading comments lemon inside would be awesome.

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138 Robin March 23, 2013 at 10:57 pm

I made this tonight and followed the recipe exactly but my middle was still liquid. I was thinking of cutting 1/2 cup of milk out of it and using softened butter rather than melted. The part that DID set up (only outer edges) was delicious but the entire middle was liquid. Any suggestions?

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139 White on Rice Couple March 24, 2013 at 2:10 pm

You might just need to bake it longer.

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140 Robin March 24, 2013 at 5:51 pm

If I bake it any longer the top will burn. I did it 20 extra minutes and the top got so brown but I had to pour liquid off to make it edible.

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141 White on Rice Couple March 26, 2013 at 6:15 pm

Hmmm. That’s strange. I’m not sure what would have prevented it from setting. Hopefully someone else will have an idea and chime in.

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142 Carol Ann May 3, 2013 at 8:53 pm

My best guess is that it is either the shape and depth of the cake pan that you are using, or else what rung your oven rack is set on. Have you tested your oven temps lately? Older ovens can be incorrect, and sometimes cook either hotter or colder than what you have selected. No big deal with a roast of beef, but with this sort of recipe it could be important.
Not saying to go out and buy a new oven, or even new cake tins, just give them a wee shake before pulling them out of the oven. If it’s too jiggly, give it five more minutes. Test again , and five more minutes as needed. I may not be right, but I have lived through this sort of issue more often than I care to recall.

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143 Cathyzie2000 April 20, 2014 at 4:53 am

I had the same problem! I did double the batch and baked it for a lot longer than stated but it was just liquidy in the middle.,,,the edges were fine. It tasted great–we used the center as a sauce. Everyone loved it. I’ve made it before and it came out fine. I’m not sure what happened!

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144 Sarah March 24, 2013 at 4:10 am

Just made this – TOTALLY LOVED IT! Like a sweet vanilla custard in cake form. Gonna try the chocolate one next weekend! :)

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145 Marla March 26, 2013 at 10:15 am

I found your recipe on pinterest and tried it today. The top came out nice and fluffy, the middle super creamy, but the bottom was just fudge like chewy, extremely dense. What could I have done wrong?

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146 White on Rice Couple March 26, 2013 at 6:11 pm

That sounds like about how the cake comes out. A dense bottom, custard like middle, and a cake like top. Small variances in mixing technique, baking dishes, bowls the whites are whipped in, etc… will have an effect on the individual qualities some, but it doesn’t sound like you did anything wrong.

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147 melissa March 27, 2013 at 8:05 am

This recipe would have been good except it lacked SALT. You really need salt to round out the flavor. It ended up being rather dull.

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148 Sara March 27, 2013 at 7:03 pm

This is now the fourth time we have made this dessert. My husband LOVES it! Both versions are so good. Don’t even think twice about making this. Just make it!

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149 Hattie March 28, 2013 at 9:18 am

Wow this looks amazing! Although I was wondering if you had any tips for baking this at (very) high altitude, would you change the cooking time or recipe at all?

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150 White on Rice Couple March 29, 2013 at 9:57 pm

Since we are almost always cooking at sea level, we aren’t too versed in high altitude baking. Sorry.

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151 Hope April 1, 2013 at 6:23 am

Can I substitute the flour in the recipe with C4C?

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152 White on Rice Couple April 1, 2013 at 9:26 am

We have no idea what C4C is.

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153 Stacy | Wicked Good Kitchen May 10, 2013 at 2:06 am

Todd and Diane, C4C is short for Cup4Cup Gluten Free Flour developed by Chef Thomas Keller & Pastry Chef, Lena Kwak, of The French Laundry. This premium gluten free flour is available at William-Sonoma stores and their online catalog nationwide as well as Dean & Deluca and select Whole Foods Market stores in Southern California, the Pacific Northwest and Western Canada. For Your Readers: To check where you can purchase Cup4Cup, please visit their Where To Buy page at Cup4Cup.com. In my case, Todd and Diane, I just tested C4C this past week in this particular application for “Magic Cake” and the recipe is a new post on my blog. It performed fabulously and flawlessly! Thought you both would like to know. xo

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154 Erin April 9, 2013 at 4:56 pm

If I may make a suggestion… I would suggest whipping the egg whites last, since they’re the last thing to go in. I whipped mine first, and they whipped up into proud, beautiful peaks that held perfectly. I set it aside, and this being my first time making the recipe, it took me a couple more minutes than a practiced recipe. By the time I was ready to fold them in (and no, I did not go to the bathroom/check facebook/walk the dog in the interim), they were flat! I had to dump them. I tried 4 more egg whites, added the 4 drops of vinegar, and…. nothing. They never whipped up again. After many minutes of no transformation, I realized there wasn’t going to be one. I couldn’t waste another 4 eggs, so I dumped the frothy mix into my batter. Womp womp. Not sure what I could’ve possibly done wrong.

At least I saved the yolks, but I was pretty bummed out. The cake is in the oven now, hopefully it’s going to turn out alright. I’ll have to let you know.

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155 Myra April 10, 2013 at 8:37 am

I just put my cake batter, that looks much like scrambled eggs, in the oven. I’m a little nervous about this. Your cake is beautiful! My husband loves custard and not-so-sweet desserts so I’m excited to make this for him. My fingers are crossed. ;)

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156 Kimberley April 16, 2013 at 8:07 am

is it meant to smell eggy? i hate the smell of eggy cakes :(

waiting for things to cool down… hopefully all goes well :)

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157 Kimberley April 16, 2013 at 9:34 am

i finally tried it

i think i overcooked it a little because it didnt have the distinct jiggly effect when pulled out of the oven

when i ate it, it felt very heavy/dense (almost like eating copious amounts of soft moist bread) and kind of bland

I think it needs a few more elements of flavour to come through. It would definitely be delicious with lemon in it :3

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158 April Fine April 20, 2013 at 8:00 am

Just made the magic cake & it looks awesome. Should it be refrigerated?

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159 KS April 22, 2013 at 7:14 am

I made this over the weekend 2 times. The first one for my family and I brought the second one to work. People enjoyed it so much .
I used skim milk both times and whipped the egg whites just before adding to the batter.
Thanks for the beautiful pictures and write up which made to go back to baking after a long break.

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160 patricia April 22, 2013 at 7:57 am

I made this last night, with coconut extract. Unfortunately, my pan was not deep enough to accomodate all the mix. So it ended up in two pans. The flavor and texture was much like a dutch pancake that was a bit more dense. I guess it turned out that way because of the having to split the mix. I did like the coconut though!

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161 Victoria April 23, 2013 at 11:03 am

Have been excited to try this one for a while and finally have a reason. It’s in the oven right now and I can’t wait to see how it comes out :)

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162 Lizzy (Good Things) May 2, 2013 at 12:07 am

Wow… I have to say, this cake looks and sounds totally delicious!

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163 Carol Ann May 3, 2013 at 8:37 pm

Brilliant ! It’s like a sweet yorkshire pudding. The yorkshire is crispy on the outside, crispy where it meets the pan, but soft and custard like in the center. Why didn’t I think of this? Sounds so Delicious, I can hardly wait to try it ! This is just the beginning…… think of all of the marvelous variations people will come up with !!

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164 Pille @ Nami-Nami May 9, 2013 at 11:41 pm

Diane, I made this earlier this week as well, and my top layer was a lot fluffier, too – I kind of liked it: http://www.flickr.com/photos/naminami/8720719378/ (sorry, my photo is nowhere near as wonderful as yours :)). I used the original recipe and simply translated it, and did use a sprinkling of lemon juice when whipping the egg whites (saw the “4 drops of vinegar” tip in the video). I liked the cake, but didn’t think it was anything too special. However, my husband LOVED it, so I guess I need to make it again soon :)

Off to try your chocolate version now!

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165 White on Rice Couple May 12, 2013 at 12:14 pm

Hi Pille- your cake is so beautiful!!! I love the top layer flufflier like that too. So glad your husband loved it.

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166 Jane May 14, 2013 at 6:01 am

Oh wow! I’m impressed with the separation of the cake and the custard…just like that! Your chocolate ones looks superb! You really tempted me to bake this… I shall put this into my “To-bake list”!! Thanks for sharing Jana!

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167 Jane May 14, 2013 at 6:03 am

My apologies…It’s Diane! :>

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168 White on Rice Couple May 27, 2013 at 1:56 pm

Hi Jane! No worries! I totally knew who you were referring to. :) enjoy the recipe! -diane

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169 melindamelou May 16, 2013 at 4:27 am

This looks incredible. I love custard and am popping this on my to-do list now. Thanks

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170 Sarah May 25, 2013 at 9:12 pm

I made this about 5 hours ago and it has cooled completely but the cake just under the top layer is completely liquid…my custard didn’t seem to set at all. Not sure what I did wrong…

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171 Nas May 30, 2013 at 9:14 am

Wow… saw this recipe yesterday… tried it today… absolutely divine! ate 2 pieces as soon as it was outta the fridge…
top layer was fluffy and light, like the top of a coconut macaroon cake…the middle custard layer is dreamy and the bottom layer jus completes the taste..
added lemon zest and cardamon,,, otherwise stuck to the recipe as is…vinegar makes lovely fluffy egg whites…
AmaZing… must try for all bakers out there

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172 Bob June 1, 2013 at 2:31 pm

Wonderful. A dream come true, that’s for sure. Next time I’ll add 1/4 teaspoon of table salt or 1/2 teaspoon of Kosher salt. I think it needs it. Oh my word the textures and flavors are wonderful. I used the vinegar in the egg whites and got a wonderful souffled sort of top.
Next will be chocolate I think. This is so easy it may be my new potluck dish!!
Thanks,
Bob

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173 G June 2, 2013 at 3:07 am

While I loved making this, and enjoyed eating it, I feel people need to know this is an intrinsically plain cake. It is simply a custardy plain sponge, and even though the taste is pleasant enough, the magic is in the cooking, not the taste. The flash of icing sugar is a good touch, but it really can do with more of a dressing up. Think classic sponge flavours, like cream and berries, and you can’t do wrong.

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174 amdy416 June 2, 2013 at 10:11 am

Looks great and simple and delicious (I love custards dessert). Reading Mabel’s recipe, she mentioned it is Romanian in origin and gave a name. I googled it and it seems quite popular in Romania. It translates to smart cookie. http://gourmandine.ro/reteta-prajituri/prajitura-desteapta/

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175 Katrina Amstutz June 7, 2013 at 10:40 pm

I LOVE this recipe. I’ve made it at least four times since you’ve posted this. I’ve actually made it for breakfast a couple times. I just love it.

I posted my own photos from my experience up on my blog – although not the recipe, I just linked back to here for that. :)

http://chocolate-coveredlove.blogspot.com/2013/06/magic-custard-cake.html

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176 robbin melton June 8, 2013 at 5:31 pm

Baking this right now!

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177 Everyday Alchemy June 16, 2013 at 10:28 am

I just made the magic cake this morning and it came out great! I may have overbaked it a little at 45 minutes, but I’ve been thinking my electric oven has been a bit high for some time now. Regardless, it only barely overbaked and the middle was still nice and custardy. So delicious. I added a chocolate glaze to the top and it went really well with it, especially since the cake is only lightly sweet. So good! Thanks for converting and translating, I’d been wanting to try it.

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178 Annette June 26, 2013 at 5:38 pm

Can I make this the night before I need it? Just keep in fridge overnight?
Thank you!

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179 White on Rice Couple July 1, 2013 at 9:49 am

It keeps quite well for several days in the fridge so making it the night before is perfect.

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180 Nikki July 8, 2013 at 7:42 pm

I absolutely love this cake and have made it a couple of times but seem to be going wrong somewhere…the top always goes quite dark before the custard layer is solid and by the time it’s ready, the top layer has started pulling away from the sides.

If it makes any difference, I am using a silicone baking pan and live in a tropical climate.

Any hints would be most welcome because I want this to look as good as it tastes :-)

Thanks!

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181 White on Rice Couple July 10, 2013 at 11:13 pm

I would try protecting the top with a sheet of aluminum foil at least towards the later part of the baking to see if that helps. Good luck.

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182 Nika July 9, 2013 at 2:07 pm

This looks phenomenal, but I don’t have an 8×8 pan. Do you think this would still work in cupcake form?

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183 White on Rice Couple July 10, 2013 at 11:10 pm

I think it would work in a small form, but we haven’t tried it that way, so don’t know for sure. Good luck if you try it!

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184 Rachelle @ Sweet Home Pasadena July 22, 2013 at 9:35 am

I love how you describe it as not too sweet (I prefer this). Can’t wait to make this (and, of course, the chocolate version)!! Thank you for the recipe and the lovely images! :)

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185 Marie Shanahan July 25, 2013 at 4:19 pm

This looks incredible!! It’s the second recipe for the same Magic Cake that I received – twice in one afternoon. I was as floored as you were by the first, but the second one I’m going to take as a nudge to really bake this fine cake! Who knew such a thing was possible? Leave it to the Spanish to figure it out!! LOL It reminds me, just vaguely, of some recipes my Aunts from Italy would have made growing up. Simple ingredients, but SPECTACULAR results – they go perfectly with a hot cup of tea. :) I like how little flour is in it. Well, dear lady, given that it is chilly and rainy here in Boston, I’m going to make this Magic Cake right now!! :)

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186 Sunny July 29, 2013 at 10:49 pm

I made this today and it was oh my goodness SO fabulous. Thank you on behalf of my whole family!! :) xoxoxo

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187 Meena August 12, 2013 at 5:28 am

Wow! This really does look magical. How does it form such a cakey top and glossy second layer? Beautiful :)

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188 vwentzel August 12, 2013 at 12:00 pm

this looks awesome. I am rounding up freezer recipes to stock pile for a difficult time coming up…any idea if these would freeze well?
thanks!! Vickie

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189 White on Rice Couple September 8, 2013 at 10:15 pm

We haven’t ever tried freezing it. Let us know if it works.

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190 Molly September 11, 2013 at 10:03 am

Did you freeze this cake? I am thinking of making this cake for my friend’s baby shower, but there are 35 (!!) people coming and I want make some ahead of time.

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191 White on Rice Couple September 13, 2013 at 9:49 am

We’ve never tried freezing it, so unfortunately we don’t have an answer for you. Hopefully someone else who’s made it will chime in.

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192 Oli August 19, 2013 at 8:08 am

Just made it and it’s a killer! Thanks for sharing!

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193 Diane September 2, 2013 at 3:42 am

I made this yesterday adding 1 cup of unsweetened shredded coconut. It didn’t layer very well, but tasted great. Fulfilled our craving for that coconut custard pie taste and texture.

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194 Jillian September 2, 2013 at 11:53 am

This is in my oven as I type. Oh man. I used an 8×8 pan but the batter is RIGHT to the top. Did you have this issue? Did it spill over she baking? My fingers are firmly crossed. Also, all I had on hand for milk is goat milk and almond milk. I used goat…hope it works. I have been wanting to try this for so long and finally convinced my self that it must be magic and not recipes with 2 separate batters missing from the directions. Thanks for translating, and all of the extra notes! :)

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195 Annie September 5, 2013 at 8:41 am

Made this for Labor Day Party. Actually, I made both the original and the chocolate magic cakes. I think I prefer the original (to which I added 1/2 tsp orange essential oil). While the choc cake was more impressive looking, I felt it needed more chocolate flavor, maybe I will add chocolate extract next time. My LD party host loved both cakes so much, he hoarded the leftovers after the party. The store-bought cupcakes showed up at the office, but not the magic custard cakes.

I wonder why the fluffy layer on the choc magic cake is thicker than the one on the vanilla magic custard cake. I thought I had overmixed the vanilla one, but your photos showed the same results for both cakes. Just wondering.

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196 Gina September 5, 2013 at 9:48 pm

I just made this cake tonight. I’m not a dessert person, but the pictures intrigued me and the fact that you mentioned that it wasn’t too sweet made me want to try it.
I live at 9,300 feet, so usually you have to adjust recipes. However, I tried out the recipe exactly as written and it was perfect. Also, living in South America special ingredients are hard to come by, so it’s great that everything needed is readily available.
The one thing that I want to mention is that you need to use a lot of bowls to make this, so a lot of cleaning up. But, it was worth it.
This will now be my go to dessert when I need to bring one to a party. Thanks!

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197 Madonna/aka/Ms. Lemon September 11, 2013 at 9:45 pm

I just made this and it is awesome. I have made this before, but the recipe did not call for the egg whites to be whipped. Also, I see other recipes similar to this one that call for 350°, but I think the lower temperature keeps the custard from being rubbery. So whipped whites and lower temp make this delicious. Oh, and I used confectioners sugar so it was not too sweet.

Thanks so much for a great recipe.

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198 Lynne September 15, 2013 at 10:15 am

I am having an issue folding the egg whites into the mixture – I was afraif of overmixing do I now think I didnt mix it enough! The cake is in the oven now but I have a lit of bumps in the top so that it looks s bit like how a crumble top might look – not like sponge….how do you know when you have incorporated it just right??

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199 Lynne September 15, 2013 at 2:45 pm

Mine turned out a little liquidy in the centre – should I just have kept it in longer??

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200 Lynne September 15, 2013 at 2:47 pm

I took a picture of the inside i can send to anyone that can advise me on how to do it better – I only had a 7.5″ round tin as well maybe it was too deep

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201 Clare September 15, 2013 at 7:37 pm

I made this last week and turned out as it should…all except it was just a little to eggy,which was off putting to me.
Maybe add a touch more sugar?

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202 Chris September 18, 2013 at 8:17 pm

I just put this in the oven, so I’m waiting anxiously to see if my oven can make the magic, too. If it doesn’t work out, I won’t be able to blame your recipe since I doubled the recipe to put it in a 12″ spring-form pan… and added a little cinnamon. If it works, it will be just like a dessert my grandmother used to make when I was a little girl. If it doesn’t… I guess I’ll go back and follow your recipe exactly.

Thank you for posting this recipe!

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203 Chris September 19, 2013 at 8:14 pm

Mmmmm….magic!

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204 Vero October 6, 2013 at 7:36 am

I tried ton make the lemon version from “Make my lemon” and it didn’t work :(! The top layer is 80% of the cake & the is no third layer. I should have tried yours first!!

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205 Brittany October 14, 2013 at 7:22 pm

I just tried this recipe and it came out perfectly! The three individual layers look beautiful. The bottom layer is dense, the middle layer soft and creamy and the top layer is like a sponge cake! Couldn’t have asked for a better recipe! All I can say is that it is much easier to get the cake out of the pan if you use baking paper, rather than just buttering, or greasing the pan.

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206 Leanne October 17, 2013 at 9:22 pm

Hi just put my magic custard cake in the oven. I did a couple of things different so I shall let you know how it works. First of all I substituted half the sugar for splenda and then instead of putting the whipped egg whites into the big bowl of runny mixture I poored some of the mixture into the egg whites folded that in then added it the rest and folded, made it a bit easier I think. Anyway I shall let you know how it works out.

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207 Angie October 19, 2013 at 2:26 pm

Hi, I just put it in the oven – is the batter supposed to be lumpy (due to the egg whites)?

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208 White on Rice Couple October 24, 2013 at 2:21 pm

Ours was kind of lumpy going in too. Came out great in the end.

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209 Kay October 19, 2013 at 9:30 pm

Hello, I tried this today and it came out well except the custard part tasted very eggy do you think It was over baked?

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210 White on Rice Couple October 24, 2013 at 2:24 pm

Some custard recipes are a bit eggy. Part of that could come also from temperatures of ingredients when mixing in, and some eggs have a larger yolk, making the final taste eggier. Ours had a usual egg-custard flavor, but not anymore than an average custard.

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211 Jayne October 22, 2013 at 3:10 am

Hi, made this little gem for the first (but deffo not the last) time yesterday! When cooked my OH said ‘it looks like undercooked cake’ but after the first mouthful he said ‘it tastes like a custardy cake’ Ta Da – result!!

I found the recipe easy to use, I used a ‘folding action’ with a balloon whisk to incorporate the egg whites. I also lessened the cooking time to about 40 mins – any longer and it wouldn’t have had the ‘jiggle’.

Thanks for the lovely recipe – will try the choccy one next!

Jayne :-)

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212 kerrie October 23, 2013 at 5:37 am
213 Diya October 30, 2013 at 2:22 am

Hi,

I came across this page searching for simple desserts. The pictures looked incredible and the recipe had ingredients I already had around. And being the complete foodie that I am, I just had to bake this right away. Just took the cake out of the oven and dusted it with the sugar. Waiting for it to cool now….fervently hoping it turns out as yummilicious looking as yours did!!!

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214 Diya October 30, 2013 at 3:51 am

Success! I can’t believe I got such a perfect replica of the picture posted here. Never been this successful with any other online recipe before. Am definitely going to try out some of your other recipes!! Thanks much!!!

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215 Maarten November 1, 2013 at 9:38 pm

Really cool effect with the custard vs cake. I chilled mine in the freezer and most of it set up fine, but the center was still liquid. Not sure how to mitigate that without overcooking the sides..

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216 Licoriceallsorts November 30, 2013 at 6:44 am

I have a recipe similar to this in an old cookbook from New Zealand. In that recipe, you put all the ingredients into a blender, whirl, then bake. Same deliciously magic results. The ingredients are a little different, though.

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217 Emily January 2, 2014 at 9:56 am

Thanks so much for taking the time to post your experience with magic Cake. Like you, I too pinned the recipe a while ago and finally decided to give it a try. I served it as my New Year’s Day dessert. I followed the recipe to a tee – I could tell the secret was all in the temperature of the ingredients. I did end up baking mine for only about 45 minutes and I think that was a bit too long – so for anyone else out there about to try this, keep a close eye and don;t be afraid to take it out way sooner than the recipe instructs (mine said back for 1 hour). My layers didn’t turn out like the picture in my recipe, but after looking at your pictures, I think mine turned out exactly how is was supposed to. The flavor and texture was amazing. I served mine with a dollop of fresh-made chocolate whipped cream – a few posts below were asking for a chocolate version – this might be an alternative to consider.

Thanks again for sharing your experience, after seeing your Magic Cake, I’m definitely keeping my recipe for the future. Happy New Year!

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218 KELLY January 3, 2014 at 8:57 am

what flour do you use? plain or self raising…..

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219 White on Rice Couple January 13, 2014 at 10:23 pm

Just all-purpose flour.

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220 Zita J. Watson February 14, 2014 at 4:47 am

I love custard cake, and my mom always prepare this every time we visit home…this is my favorite…

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221 Marcia February 26, 2014 at 5:59 am

My husband is gluten sensitive, so I think I’m going to try to make this with rice flour. So far, I have had good luck replacing flour with rice flour in muffins, brownies, cookies, and cakes. Hope it works! :o)

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222 Judy Schwiderski March 2, 2014 at 9:44 pm

Do you think I could double the Magic Cake recipe and put it in a 9×13 pan?

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223 Alexandra March 14, 2014 at 3:20 pm

This looks like a delicious cake! I would like to try the recipe, but do you know if I could replace the eggs with custard powder?(and how to do it?)

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224 White on Rice Couple March 14, 2014 at 3:23 pm

We’ve never used custard powder. Not sure.

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225 Megan March 21, 2014 at 7:51 pm

Hello! I am in Colorado and was wondering if you have any suggestions for how to alter this recipe for high-altitude, if necessary at all.

Thank you!

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226 White on Rice Couple March 23, 2014 at 7:16 pm

Sorry, we nearly always are cooking at sea level. We don’t know a lot about high-altitude baking.

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227 Nona March 27, 2014 at 8:38 pm

No, I’m on Colorado, too and I didn’t have to alter it at all for it to come out perfect. I know you have to throw in a tablespoon of flour for cakes but it wasn’t necessary with this one.

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228 Tina March 22, 2014 at 11:11 pm

hi. This looks a bit like a lemon delicious except is has a firmer base. Next Time I am going to try baking it as a lemon version. so lenom delicious is more bake and take than pudding.

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229 Nona March 27, 2014 at 8:35 pm

I made one according to direction and it was wonderful. Kind of like a denser but less sweet custard inside a cream puff. Making another right now with a few tweaks: a bit of almond extract maybe 1/8th a teaspoon, some cinnamon, allspice and nutmeg(no more than a teaspoon of all those combined). I don’t measure spices since it varies from person to person how much spice is right. Hoping it turns out tasting like eggnog or my mom’s custard.

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230 Nona March 28, 2014 at 12:27 am

Came out better than the first. The little bit of spice was a lovely addition. I do think it could use a pinch of salt to the base recipe. Will try an addition of fruit the next time. I have a freezer full of raspberries and blackberries desperate to get out lol

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231 Shannon March 29, 2014 at 8:37 pm

I made this today and Oh my! It’s so good! Reminds me of a danish recipe my mom makes and gave me the idea to try using almond extract in my next batch. Thanks so much for the recipe! It’s a keeper!

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232 Yvonne April 2, 2014 at 8:25 am

Can lemon juice be used in place if the vinegar?

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233 White on Rice Couple April 10, 2014 at 7:38 pm

Lemon juice or cream of tartar both work to help with the eggs whites. You can also just leave out the vinegar if you don’t have any of them.

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234 Selvi April 6, 2014 at 12:20 am

This recipe is AWESOME! It is so light but satisfying. Going to try the chocolate version next :)

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235 Sabrina - A Spoonful of Photography April 12, 2014 at 10:12 am

Thank you so much for sharing this recipe! It’s truly magical :) I’ve adapted my own version of it with a little less sugar and some seasonal rhubarb sneaked in! You might want to check it our here: http://www.aspoonfulofphotography.blogspot.de/2014/04/rhubarb-magic-cake.html – of course I have given you the credit as the original recipe. Thanks again and have a nice day!

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236 Donna April 14, 2014 at 4:35 pm

I made this today after seeing a very similar on e posted on Facebook….I used this and it looks EXACTLY like the photo…..well done and very tasty!!

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237 milkteaxx April 28, 2014 at 5:41 pm

this looks heavenly! i love textured jiggly desserts, its like i had 2 desserts with 1 lot of calories!

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238 lucy May 5, 2014 at 12:34 pm

Hi, I was just wondering if this would work if I add a tin of apples to the mix, custard and apples go really well together. Just wondering if the consistency would stay the same.

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239 White on Rice Couple June 24, 2014 at 10:02 pm

Hard to say until it is tried. My first reaction is that it would change the texture, but we aren’t sure since we’ve never tried it. Would love to hear the results if you give it a shot.

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240 abby @ thingsforboys May 24, 2014 at 1:15 am

Made this today! Baked for an hour and added a pinch of salt and 2 tsp of vanilla. Delish! Would probably add 3 teaspoons of vanilla next time as it was fairly light in vanilla flavour and still a little eggy.

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241 Tanya May 24, 2014 at 10:04 pm

Made this today, was very nice. I would cook it at 150 for 40 mins next time as mine was over cooked at 160 for 45mins. Also would add some cinnimon to the mix before baking. I sprinkled mine with cinnimon and icing sugar once it cooled down.

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242 Linda June 8, 2014 at 2:09 pm

I also was wondering about doubling the recipe…

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243 Linzi June 16, 2014 at 5:49 am

I made this yesterday for my Dad for father’s day as he loves custard slices. It was AMAZING and went down a treat. Chocolate one next! Thank you so much for sharing the recipe :)

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244 Shannon July 6, 2014 at 11:31 pm

Thank you sharing this recipe – I love it, have made it so many times and it’s always a big hit. However, I struggle to get the icing (confectioners) sugar to sit on the top of the cake; it always seeps in. Any suggestions on what I could be doing wrong to the batter? It certainly comes out looking like your photos…

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245 Cami July 14, 2014 at 11:23 am

Oh my heavens! I am just floored I haven’t ever heard of this awesome desert! Where have I been??? I am trying it as we speak! I can’t wait for it to finish baking! Thank you for sharing!

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246 Shanika July 15, 2014 at 8:30 am

Hi Todd and Diane,
My husband loves custard and I wanted to make something special for him just b/c…. I typed on Google for custard cake and urs came up first. It was so neatly photographed, I didn’t care how it tasted I had to make it. Lately I’ve been obsessed with cake making and baking in general. I made this cake today and it was heavenly! My hubby loved it and I’m so so happy I found a recipe that’s so moist and cakey, and at the same time just marvellously tasty. Thank you very much!!! Will def. be trying the chocolate version of this too! Thanks for the recipe, the great photos and for shaing..

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247 Sevi August 4, 2014 at 2:26 pm

Hi can I ask the flour used in this cake is it rice flour or just plain flour ?

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248 White on Rice Couple August 4, 2014 at 2:42 pm

Hi Sevi. It is regular flour. Thanks!
T & D

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249 Kristi July 27, 2014 at 10:29 am

Has anyone tried this in a 9×13? Our first time was 8×8 and it came out just as expected so I know how it’s supposed to be. I doubled it and cooked in in a 9×13 yesterday and I think it was a bit undercooked but the bottom layer was really thick and the middle layer pretty thin. I wonder if this was this from undercooking or the doubled batch or did I not mix it enough? I would like to be able to take this to work and family get together a but 8×8 is not big enough and I really don’t want to make multiple batches. Thanks

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250 Vikki October 8, 2014 at 5:12 pm

Hey guys! How far in advance could I make this cake? I’m going to be having a birthday party on a Saturday, and I’d like to make both versions of your amazing looking cake, but I won’t have time to do it on the day. Any help would be greatly appreciated :)

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251 White on Rice Couple October 8, 2014 at 9:34 pm

Hi Vikki,
For all the versions we’ve made, it still seems to be best up to 2 days after making it. Longer than than and it isn’t quite as good of flavor and texture, but you should be in great shape to make the cake a day or two in advance. Have a great party!

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252 Vikki October 9, 2014 at 2:25 pm

Cool bananas! Thanks for the quick reply :)

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253 Harsha October 13, 2014 at 12:21 pm

Hi, this looks amazing! Just a quick question, can the clean toothpick method be used here to check doneness of this cake? Or will I just have to rely on the colour of the top of the cake turning golden brown?

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254 White on Rice Couple October 14, 2014 at 9:27 pm

Because the cake is custard-ish, the toothpick method doesn’t quite work.

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255 Lynda October 19, 2014 at 9:22 pm

Made this today, OMG it is awesome!!!!

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