How to Make Magic Custard Cake
Step 1: Get Ready
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Preheat your oven to 325°F (160°C).
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Lightly grease a 9×9-inch baking dish or line it with parchment paper.
Step 2: Separate the Eggs
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Carefully separate the egg yolks from the whites.
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Place the yolks in a large mixing bowl and the whites in another clean bowl.
Step 3: Beat Yolks and Sugar
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Whisk the egg yolks with the granulated sugar and vanilla extract until pale and creamy.
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Blend in the melted butter until the mixture is smooth.
Step 4: Add Flour and Milk
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Sift in the flour gradually, mixing gently to avoid lumps.
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Slowly pour in the lukewarm milk while whisking to create a silky batter.
Step 5: Whip the Egg Whites
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Add a pinch of salt to the egg whites and whip them until stiff peaks form.
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This step is key for achieving that light sponge top layer.
Step 6: Fold in the Egg Whites
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Gently fold the whipped egg whites into the batter in three portions.
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Don’t worry if the mixture looks thin or a bit lumpy—that’s perfectly normal.
Step 7: Bake the Cake
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Pour the batter into the prepared baking dish and smooth out the top.
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Bake for 50-60 minutes, until the top is golden brown and set.
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The center should still jiggle slightly when you gently shake the pan.
Step 8: Cool and Serve
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Let the cake cool completely in the pan.
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Chill in the refrigerator for a firmer custard layer, or serve warm for a softer, creamier texture.
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Slice into squares and dust with powdered sugar for an elegant finishing touch.
Magic Custard Cake is more than just a dessert—it’s a delicious baking trick that’s sure to wow anyone who tries it. Whether enjoyed slightly warm or chilled, each bite delivers a delightful contrast of textures and flavors. Give it a try and experience the magic for yourself!
