Magic Custard Cake

Magic Custard Cake

Layers of custard cake

I was going through recipes that I have taken out of magazines and printed off the internet trying to put them into some sort of order when I came across this recipe. It was called the magic cake.  When all the ingredients are mixed together and poured into the tin the final baked product forms layers.  I have made something similar some time ago which used breadcrumbs and these formed the base of a quiche.

Mixture ready for egg whites          Folding in beaten egg whites

It is a very easy cake to make and the final result is a bit like a custard tart. After whipping up the egg whites until stiff, you mix in a separate bowl the remaining ingredients. Then gently fold the whipped whites into the other mixture and pour into the lined tin. I reduced the sugar content in the one I made and also baked it in a larger tin. 

Baked Cake

Because I used a larger tin my layers were not as defined as the original recipe but it was still lovely. 

Ready to eat

I almost didn’t get a picture of the finished cake as it was being eaten too quickly. I would definitely make this again as it was really nice and tasty and so easy to make.  Hope you enjoy this as much as we did.  Good baking!

Magic Cake
  1. 4 eggs, separated (at room temperature)
  2. 1 tablespoon water
  3. 120g sugar (original recipe used 150g)
  4. 125g butter, melted
  5. 115g self-raising flour
  6. 500 ml milk (lukewarm)
  7. 2 teaspoons vanilla extract
  1. Pre-heat oven to 160˚C (325˚F)
  2. Whisk egg whites until stiff.
  3. In another bowl beat the egg yolks with the sugar, water and vanilla until light.
  4. Add melted butter and continue beating for another minute.
  5. Add the flour and mix in.
  6. Add the milk (this needs to be lukewarm otherwise the butter will harden) and beat until combined.
  7. Gently fold in the beaten egg whites using a spatula.
  8. Pour batter into a greased 8" x 8" (20 x 20cm) baking dish (do not use springform tin - batter too thin)
  9. Bake in preheated oven 160˚C or 325˚F for about 60 minutes or until the top is golden.
  10. Cool in the tin for at least 3 hours before cutting.
  11. Can serve sprinkled with icing sugar.
  1. I baked mine in a lamington tin and the cooking time was only 30 minutes.
Adapted from Kitchen Nostalgia
Adapted from Kitchen Nostalgia
Sweet Saffron Spice

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