Vanilla custard magic cake is exactly that, or so it appears, as it separates into three layers and textures. The top is an airy sponge, the centre is custardy and creamy, and the base is dense and fudgy and altogether it’s delicious.
It’s not a deep cake, but it really does separate into three layers which accordingly is the magic!
We hadn’t made this cake before, but we only needed to make it once to know we wanted this cake in our own repertoires.
We were so excited about making this cake that I was urging Jen that I wanted to slice it and see ‘the magic’ before we’d let it settle. Anyways, we waited (me impatiently) about 4 hours before cutting a slice and voila! Success….3 layers!
The batter is very thin, even after folding through the egg whites. It is the consistency of thick pouring cream.
Caramel honey topping
When we originally made this cake we felt we could add another dimension to the cake with the caramel honey topping. The topping needs to be poured on immediately before serving or served on the side for guests to help themselves. If you add the topping too soon the sponge will go ‘soggy’, and we don’t want that!
Tips for making the magic happen
- Use the right sized tin, or if your tin is a different size use a scale up site such as https://www.cakeflix.com/cake-size- calculator which is a great site for recipe conversions. We have no affiliate link to this site, it is a site we use ourselves.
- You don’t want the egg whites to be completely stirred through the batter, contrary to how you would normally fold egg whites through a sponge for instance. You want small, fluffy clumps in the batter. A wire whisk is the perfect tool for folding through the whites whilst still allowing small clumps. (see image above)
- Testing for when the cake is cooked is a little tricky as a skewer or knife inserted will come out wet because of the layers. What you are looking for is a set sponge top, the sides are set and there is a slight ‘jiggle’ in the centre.
- You need time for the cake to rest before cutting. Allow at least 2-12 hours refrigeration for the layers to have developed distinctly.
So how does it work (transcript from Sarah Rainey, Daily Mail)
“So how does it work? Unlike ordinary bakes, a magic cake is around 50 per cent liquid, so the separation is down to density.
The heavier ingredients (egg yolks and milk) sink to the bottom of the tin, while the lighter ones (egg whites) rise to the top. Both parts of the egg blend with other ingredients of a similar density to form each layer of the cake.
The next trick is a chemical process called coagulation, which thickens the cake – but it needs heat to occur. As the cooking temperature for magic cakes is just 150c, compared to 180c for most conventional cakes, the division of layers happens before coagulation can take place.
The cake batter at the bottom cooks at a lower heat than the other two layers and solidifies first. The sponge crust bakes next, followed by the cream, which takes almost an hour to firm up”. Abbacadabra!
Watch How To Make It
Check out some more winning cake recipes
click on the link…..Chocolate Almond Cake
click on the link…..Orange and Almond Cake
click on the link…..Strawberry and Cream Sponge Cake
click on the link…..Lemon Curd Sponge Roulade
click on the link…..Lemon Curd and Almond Butter Cake
What’s your favourite cake recipe? We would love to hear from you in the comments below.Print
Vanilla custard magic cake is a little winner of a recipe. Golden brown, light and airy sponge centered with a creamy custard and a base of dense fudgy deliciousness.
Made in minutes, this little cake will work its magic for you and ‘magically’ add itself into your repertoire. Winner!
- 4 large room temperature eggs, separated
- 3/4 cup caster sugar
- 125g (4 ounces, 1 stick) butter, melted
- 3/4 cup plain (all purpose) flour
- 2 teaspoons vaniila extract
- 2 cups (500ml / 1 pint) full cream milk – lukewarm – see notes
caramel honey topping – optional
- 1/3 cup light brown sugar
- 1/3 cup water
- 2 tablespoons honey
- toasted flaked almonds
- preheat oven to 145c (295f) on bake, not fan
- spray oil a 20cm (8 inch) round cake tin and line with baking paper – see notes
- place egg yolks and sugar in a bowl and beat until pale (about 3-4 minutes)
- add vanilla and melted butter and beat till incorporated (about 30 seconds)
- add flour and beat till just combined
- pour lukewarm milk in slowly while beating until well combined
- in a separate bowl beat egg whites till just stiff
- add egg whites to batter using a whisk, leaving clumps of the egg whites not incorporated, into the batter – see notes
- pour mixture into prepared tin and place on middle shelf of oven for 50 minutes – see notes
- remove cake from oven when it’s light gold colour and the centre has just a slight wobble
- allow to cool and refrigerate for 2-12 hours
- serve cake with caramel sauce and toasted almonds – see notes
caramel honey topping – optional
- place all ingredients in a small saucepan
- bring to the boil then reduce to a simmer for 10-12 minutes – see notes
- remove from heat and allow to cool
- spraying your tin lightly with spray oil helps to release the cake and keeps the baking paper in place
- as all ovens are different, we suggest you check the cake around the 30 minute mark, as you may need to foil it so as it doesn’t darken too much
- we could not find the reason for having the milk lukewarm, but have followed the recipe
- it is crucial not to fully incorporate the beaten egg whites fully into the batter…you need to still see little ‘clumps’ of egg white in the batter before pouring into the tin
- if making the caramel sauce be careful not to cook it too long as it will turn into toffee. you are looking for the ‘soft ball’ stage, that is if you put a small amount into cold water it won’t set like toffee, rather it will be soft and malleable
- Category: cakes and desserts
- Method: baking
- Cuisine: Apparently Romanian