chocolate and vanilla custard cake

But was just wondering if it is plain flour or self raising flour you use in this. […] 11. This added the perfect amount of sweetness and flavour. The sheet cake made from a vanilla and chocolate sponge batter with cherries that create a wave pattern when baked, covered with a vanilla âbutterâcream and chocolate icing is the perfect cake for dessert or for the afternoon table with a cup of coffee or tea. Thank you for the fun I baked mine in a glass baking dish for about 55min. Like some others, mine turned out with no custard in the middle, just the thick bottom layer all the way up to the cake layer. 4 stars all day. The only thing I had to decide is whether it will be vanilla or chocolate. The sponge also makes a great cake for large parties. I am lactose intolerant but I am very interested in the recipe. Looks wonderful. Is there really only 1 cup of flour compared to 2 cups of milk? Hi Carlene, I’m sorry, I can’t give you any advice, because I haven’t tried substitute. The top layer of the cake did not come out right. Thank you for sharing this recipe! It will continue to set once you pull it out. Now, I am off to make this…it looks so good! Here are some ideas: sift flour, large eggs, beaters, and bowl S hould be room temperature, pure vanilla extract, and preheat oven to temperature (oven thermostat to confirm oven is working well). Hi Joni,i used electric mixer for everything just fold in egg whites in the rest of the mixture by hand. Was thinking of doubling & baking in 9×13 for easier slicing! I was just wondering what temperature I should be using if my oven is one of those really old gas ovens. Line the bottom of the pan with crust. Hi Lisa, you could add more vanilla or another flavoring. Hi Karen, you can find chocolate version here: https://omgchocolatedesserts.com/chocolate-magic-custard-cake/, The bottom came out all flour goo, no custard and no cake on the top. If the top browns too quick before the minimum of 40 minutes, you can cover the cake with aluminum foil. Like Shirley said a little pinch of salt can go a long way in bringing out the natural sweetness without making it overly sweet. Try to measure it correctly. can you use almond milk? Your email address will not be published. Thought this might b a new twist on yummy flavor but …yuck. But why won’t it turn out? By the time I got the batter together the whites had gone foamy and I had to risk a re-whip. I made a gluten-free version of this tonight and I learned some important things. So crossing my fingers I did it right (sweating! Is it supposed to be runny before you cook it? Chocolate Brownie Cake. I hope everything was OK at the end . When I fold in the egg whites- must I mix until I don’t see any lumps or must I leave the lumps? The batter separates into three layers and you will end up with a golden brown cake layer on top, a creamy custard in the middle and another delicious soft custard as a base of the cake. . I tried out this recipe and it was runny. Keep in mind that, like eggs, it will continue to cook when you pull it out, so get it away from the stove and to a cool place as soon as possible. I also use a dash of nutmeg. How can I fix this? That’s how I call my collection of simple and easy 15 minutes dessert recipes which I use when I’m really not able to make some complicated treats. Preheat oven to 160C/140C fan forced and line cake tin of your choice. Haha. Well I’ve Made it and it’s in the oven now, however I’m in the UK and my conversion charts to US, both No custard center at all. I like to have desserts/cakes in the freezer for unexpected company. My hat is off to you! White Chocolate Cake Filling | Custard Recipe Watch our easy to follow recipe to make the best cake filling or cake frosting (icing) ever! for the baker above who’s product turned out tasteless – I think it might have been your vanilla. Easy and delicious! custard filling and chill for 20 minutes. I made this for the first time last night. Also, no need to use powdered sugar. *. I too put 1/4 cup of sugar and about 2 teaspoons for vanilla in the egg whites at the soft peak stage. It was DELICIOUS. Try beating the yolk/sugar mixture until foamy about 10 minutes and add 2 TblSp water. Any idea why my top cake layer split? get too mushy if refrigerated overnight? Hi Gerry, it’s all-purpose flour, not self raising. Thanks! I have had a taste for this custard cake ever since I saw this recipe a couple of weeks ago. Especially when it comes to a holidays and family […], […] but it will also satisfy your sweet tooth! Happy New Year to you,too . You should mention in the recipe not to try to make it smooth, that lumps are ok and even necessary to form the top layer. I followed recipe exactly but the middle was more cakey than custardy and barely a crust formed. Some people try it in 9×13 pan and said it was OK, but bundt pan doesn’t seems like a good idea. Our vanilla custard cake is vanilla cake filled with vanilla custard and iced with buttercream. Happy baking , Currently baking this custard cake but terrified because when I folded in the whipped egg whites, I was left with clumps of it. Hi Bernita, you don’t use box vanilla pudding for this recipe. It will bake OK , but this cake is not too sweet at all, if you use salted butter it might be too blind. For those who didn’t get a custard, reduce the baking time and start watching it at 30 minutes. Not sure if that was a mistake or incorporating the egg white wasn’t done right. Will it still turn out ok? I think he might even tell me it’s better than his mum’s custard cake (he’d bloody better ) I halved the recipe so also halved the baking time and it worked perfectly. Are their adjustments for altitude. Thank you for sharing Excellent recipe and I will def be making this again. Every time I have moved (Canada to Europe to middle east) I have had to adjust the amount of flour required in recipes. Cover the custard with a cling wrap making sure the plastic is in contact with the surface of the custard to prevent a â¦ To be honest, during my flu he took upon himself all responsibilities about our son and home and really deserved to finally make him this Magic Custard Cake. Chocolate Custard Cake. In the meantime, prepare the custard layer. I rarely make any baked good without at least a pinch of salt to bring out the flavors. Enjoy making this boozy decadent festive log cake, strictly for adults only and a definite showstopper for numerous occasions. How do you make the chocolate version? If you love banana, you should check out this delicious Easy Banana Magic Cake too! You should make just one mixture and it will separate in 3 layers while baking. Happy baking! Hi Jeri, I’m sorry to hear that. What kind of sugar did you use – powdered or confectioner’s? 1 cup cocoa powder weighs 3 oz. The cake will have a deep brown crust with a soft and silky inside. Vanilla Custard: ¾ cup soy milk; 2 Tbsp maple syrup; 1 tsp vanilla extract; 1.5 Tbsp tapioca flour; ½ tsp agar agar; Dash of turmeric powder; Chocolate Custard: ¾ cup soy milk; 2 Tbsp maple syrup; 1 Tbsp cacao powder; 1.5 Tbsp tapioca flour; ½ tsp agar agar; Coconut whipped cream: ½ cup coconut cream (the firm part) 1 Tbsp maple syrup; ½ tsp vanilla extract […] cooked brown Basmati rice and made a beautiful green salad to go along. I’d forgotten how good this custard cake is…. Use this cake recipe to deliver rich, dark, moist, and light chocolate custard cake your family will love. Vera, I think there a lot of different results because of various reasons. This version has a thin crust on the bottom. Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center). (or finished the following day)? And I had to see what would happen out of this this disaster. I fear powdered will turn it into a paste. Do I have to use unsalted butter or can it be salted? Disappointed bc I followed exactly and don’t know what happened! Made this today, not a fan. The pic. It’s not overly sweet, which I like about it, but others who are accustomed to sweeter treats might find lacking. When you added the 1/4 c to the egg whites, did you draw that from the total amount of sugar? Do you know who was the most pleased with this decision? Is the flour self rising or all purpose ? What kind of gluten, corn, and rice-free flour would be best to use here? we have chickens now, and are looking for ways to use up the egg-stra eggs! Thanks! I followed the recipe to the t and worked out perfectly. I followed the recipe, but mine turned out with only two layers: a large dense chewy main layer and a thin kind angel food like top layer. Different strokes for different folks — I loved this dessert, and so did my husband who usually likes dark rich chocolate desserts. I was a bit worried because it looked a bit like scrambled egg when it went into the oven, but it came out great! Doesn’t it have to be cooked separately, the custard? Ingredients: eggs, vanilla extract, sugar, butter, all purpose flour, cocoa powder, milk and powdered sugar. Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined. I haven’t tried to freeze this. Dairy-Free Vegan Chocolate Pudding 20 mins Ratings. Still tasted amazing though , I have made this many times (impossible tart) my recipe calls for coconut the secret to this tart is to mix all ingredients well otherwise it doesn’t come out like it should . Watch it closely during the last 10 minuets (and I think the recipe should read 35-45 rater than 40 to 50 minutes) and take it out when it is golden on top and still more jigggly than might seem appropriate. The mixture when all prepared, was like water. my daughter makes this and the chocolate one…. Seriously addicting. Made it for a dinner with friends, it was a hit! Trying to come up with diabetic substitute. Pipe circles, 3 cm wide, on a parchment paper and place a chocolate egg on each one. Thank you. Hi Vera, I would love to make this dessert for Christmas, I’m a little confused though. OMG you have to be really patient with lots of repetitive questions if you have a blog! Made this yesterday, you are correct, funny looking batter. I’ve tried it a few times got same result each time. Being Custard, does the cake require refrigeration? The batter was very runny therefore there are lumps of egg whites! I was really hoping it would have turned out. can one substitute coconut flour or some other type of flour and can you give a reading for the carbs and sugar. Hi Ida, it is just one mix, it will separate while baking. Thank you !!!❤!!!❤. Halved the ingredients and it was perfect, Should you wait until it’s cool before you take it out of the pan and refrigerate them. Came out pretty well in spite of the fact that my egg whites didn’t whip well. HI Mary, I think you should add 1/2 cup cocoa and use only 3/4 cup flour.I haven’t tried chocolate version yet. Hi Chris:-) Thanks so much, you made my day . Do you think I could use skim milk and get the same results? Is it ok if I use a round larger pan?? Have you ever tried Cherry Clafoutis before?! texture then jiggly, but that’s how they prefer it. Hi the tablespoon water is it cold or hot. So maybe this isnt the dish for you. These cookies simply melt in your mouth. It’s not ridiculously sweet and the texture is what I expect of baked custard. It is unbelievably good!! This cake seems […], […] it to cool completely before you serve it. I’m sure I got all the ingredients right! Sprinkle with cacao powder and fresh berries and serve. Crust barely formed although middle was seemingly overcooked. Hope it was worth all the stress when it comes out of the oven! This recipe looks real good and plan on making it this week. Is this normal? In the recepie you did not describe it. I baked it for 40 minutes so I think I’ll try 35 minutes next time and 3/4 flour. 1 cup should weigh in out five ounces. Thank you for posting. I was really looking forward to that custardy middle. What is powdered sugar. She forgot that ingredient once and it was pretty tasteless and bland. I think beating egg whites so early and setting aside made them foamy and weird so they did not incorporate smoothly- more like foam lumps. Actually he commented that the chocolate version may have been even more perfect than vanilla. $ 23.75 Buy Cake, 6" Chocolate Shadow. The layers all worked, however it was a little bit firm which I think was more so down to me baking it for 5 mins longer than it should have been. The closest flavor comparison we could think of was a German Pancake / Dutch Baby. I am Vera, the food blogger behind Oh My Goodness Chocolate Desserts. Trying again tonight! Bake until partially done (about 5 minutes) then pour desired recipe on top. it turned out perfect for them. Hi Sue, here is the link for the recipe https://omgchocolatedesserts.com/chocolate-magic-custard-cake/. For anyone who’s wondering I cooked mine in a 9×13 pan, but without doubling the recipe so it came out quite a bit shorter, but still with all 3 layers. It reminded me of tapioca pudding but without the texture. I did have to put tin foil over the cake when the 4p min time was up and then popped back in the oven for another 10 mins……. May i try the cake in heat proof pyrex glass difrom. Yum flavor top cake layer and custard awesome, bottom ok in taste but texture not to my liking. Hi Deb, you can do that if you like lemon. I also used a very strong vanilla and a bit more of it instead of the water combined with a coffee-flavored extract that I am making but is a bit underdeveloped (it hasn’t been steeping for very long, but it is being made with very strong, very oily, dark-roasted beans). Maybe you made it wrong. Took longer to bake and top layer came off. Vera, my husband and I made this cake this evening. I hope so I have been waiting to make this for weeks. Hi Lori, I haven’t tried chocolate version yet,but you have so many chocolate magic custard cake recipe on the web. Added them in but was disappointed Came out looking good but tasted more like baked eggs, […] Everyone is at home, so even in the case of no success and after having ate a sugary but very tasty magic cake and a Reese’s cheesecake, somebody will like this sweet/salty combination. rather than 40. I cup sugar weighs 7 oz. Hi Mary, you don’t have to refregirated before serving, but if you have lefgovers store them in the fridge. Whip the egg whites until stiff peaks form, set aside. My dear husband ! If you ask me, I always prefer apple over pumpkin desserts although I love me some Custard Cake year […]. So the cake that came out tasted more like egg than vanilla. Grease 3 10-inch round cake pans with shortening, then dust the pans with flour. The 3 layers look great. however, the event is over 40 people so an 8×8 is way too small. I just made this for the second time. HI Judith, you can use it. Needs more flavor. A custard-like vanilla filling separates a light, fluffy layer on top and a dense cake layer on the bottom, to create the ultimate vanilla cake recipe! Just make it for Family Dinner—Everyone Said “Very Delicious”, thank you. Very blah!!! It came out perfectly delicious but the middle layer is very thin, almost unnoticeable. What a Gorgeous lip smacking cake! I made it according to your recipe and the taste is great! Is there a chocolate recipe for this type of cake? I love real custard. I also had trouble folding in the egg whites, they just floated at the top of the batter. I eventually just had to ramp up the temperature. I baked mine at 325 for 35 mins and it was perfect. Do you use all purpose or self-rising flour? So lush. Is this normal to be so watery? eggs, semi sweet chocolate chips, devil's food cake mix, semi sweet chocolate chips and 8 more South African Beesting Cake With Custard Filling Food.com vanilla, milk, superfine sugar, salt, cream, baking powder, eggs and 12 more Have you ever tried substituting? […] Since I began blogging, there are a few fantastic recipes which made me say „Wooow, I hope I will be able to make something like this some day“. ... some type of pudding or custard, and often a combination of cream cheese and whipped cream. Easy to understand & also having Australian measurements and temperatures. Can I just double the ingredients for a 9×13 size. Surprisingly boring taste, looks nice but I wouldn’t make it again. This poor woman has had to answer the same stupid questions over and over and over just because some people are too lazy to spend a few minutes reading the article or the comments section. Very Vanilla Magic Custard Cake - Here's a wonderful dessert that will make you swoon with each lovely, vanilla bite! Can you please clarify. Won’t make that mistake again. Baked about 40-42 mins. Hi. may I try the recipe in Pyrex glass dish? & delicious recipe , Thanks Luci, I’m really happy to hear that . One simple batter that bakes up creating 3 distinctive layers. Printed the recipe but in the instructions the flour water AND butter were omitted. It will be Vanilla Magic Custard Cake, and if he does like the taste as he likes all those pictures, next time I might go with chocolate. But since it’s just the two of us, How should I store any leftovers? A 1/2cup of butter is 1/2cup whether melted or not. By submitting this comment you agree to share your name, email address, website and IP address with OMG Chocolate Desserts. It’s delicious and never let’s me down. Very very good! Don’t people read???? After 40 minutes I could not believe my eyes . Fill a pastry bag with the tempered chocolate. IT IS ALL PURPOSE UNLESS YOU SEE OTHERWISE. Used the entire egg which I like too!. , Ooh Shaz I’m going to try the coconut too next time! This was so yum and easy to make! I understand the need for sponsors, but why does it have to be so hard to find what you want? Thank you Vera about the baking paper, read all the replies until I found your reply. Just put it in the oven…I’m a little worried if it’s right! Stir in the water, one teaspoon at a time, until glaze is of desired consistency. I’ve been reading these reviews for the past five minutes just to find THIS ONE comment about doubling in a 9 x 13. lol THANK YOU! I am excited to try the vaiations on this recipe, except I am not sure I want the temptation in my house! I still added a 2nd tsp of vanilla and a tsp of vanilla bean curd. I also found that after about 35 mins. The Chocolate Custard Cake with Vanilla Bean Ice Cream is in their freezer, ready to go, for whenever they need a delicious dessert to top off a family dinner! Clean pan and pour mixture back in. Hi Annette,I think it will work, too, but I haven’t tried. Thank you! I’m so happy you’re here! I’m going to say yes since it’s like a custard. (Kind of robbery we thought). Three months is better. It was yummy thank you! WOW! I was very excited about making Not impressed at all . Cool the cake completely before dusting with powdered sugar. I had no confidence at all that it would actually work out. Rest assured, you are not alone. I made this recipe yesterday. Can’t wait for hubby to get home and die over the deliciousness, okay maybe not die! Hi this looks great. Place egg yolks, water and sugar into a mixing bowl and beat on high until eggs are light and creamy. Remove from the heat and stir in the icing sugar, and vanilla. “Light yellow” is kind of vague. I just put it in the oven I will cross my fingers as the batter is watery with lumps of egg white. To all the people who didn’t get it to work, you’ve defs done something wrong because it was so simple and oh so yum! Food scales are the secret to perfect results. also most of the recipes call for 3/4 cup of flour, I like the way yours looks, it seems to have a nice balance, many did not have such a creamy custard for second layer and a lot of them had a much thicker cake for the top. I don’t know how long or how much I need to fold it. OMG Awesomeness- I am a sucker for anything vanilla so the idea of this was right up my alley. Weather (dry or humid air) will likely affect the outcome of this greatly. Howdoes the middle have custard. My husband made this for my birthday at my request! Reminds me of cakes I have eaten in Central Europe. what I am doing wrong.? Hi there, is this dessert served warm or cold? […], I made this recipe last night, I did not get the 3 layers but I think it was because I did not incorporate the egg whites enough… still very tasty and will try to make it again I want the 3 layers!!!! I’ve made this three times so far and LOVE it! If the batter is runny with pea sizes egg whites chunks, and do not overbake the cake, then you should get three layers. vanilla custard, heavy cream, chocolate cake, blueberries, rum and 1 more Saffron and Walnut Courgette Cake with Oat Bran The Persian Fusion walnuts, oat bran, hot water, flour, icing sugar, salt, muscavado sugar and 10 more Thanks! Im So excited to try this out!! Hi Suzanne, I don’t know why that happened, sorry. I’ve made it twice and have kept it in the refrigerator each time. After watching the video, I realized the mistake. It will surely please all those pumpkin lovers when fall comes around. Grease or line your muffin tins/moulds and divide the dough into equal parts. I have made a similar dessert using Bisquick. Can I freeze the custard cake? Try 3/4 C granulated and up the vanilla to 2 tsp. Do you know what I’ve done wrong? Looking forward to trying this recipe. Mine did not turn out, and I think at least part of the problem was that I didn’t beat the yolks long enough. I also tried it with regular vanilla extract but I love the taste of vanilla and found it a little lacking. I made this today and was wondering does it need to be refrigerated?? I can’t believe it! Reheat the sponge from frozen. My family loves this sweet treat! One cake batter magically creates 3 layers in the oven! Even cooled, it will be slightly jiggly because it has custard layer in the center. I have made a crustless custard pie a few times and have always been pleased. Use to make custard puffs a lot. Although the custard squares are delicious, I did not get 3 layers. Happy New Year to you and your family. I plan on making it for Easter this weekend. Repeat the same step with the vanilla custard. Pour the batter into the pan and bake for 50-60 minutes (until the cake is barely jiggly in the center). Hi Dees, leave small lumps. I would also like to know if almond milk or oat milk could be a substitute for regular milk. It give me the three layers??? The lumps float on surface when pour the mixture in the pan and create top (sponge) layer. I love custard and a good vanilla cake as well. This recipe is definitely MAGIC and works every time so easy too. I have self raising or plain flour? Add the cake mix, pudding mix, sour cream, eggs, melted butter and water into a stand mixer. I made the chocolate version you posted in my AIR FRYER. Using lots of eggsp. Since it was more thinly spread out I only baked it for about 25 minutes cuz I was paranoid about over cooking. Less fat means less pudding. Although, photos of this cake always look really fantastic, but I ‘ve always had some other ideas to try and put this recipe on hold. It is very mild tasting, but I enjoyed it. Let me introduce myself. I live at a mile high. For those who are saying its “eggy” tasting, well custard is predominantly egg! It doesn’t hurt it at all. I WILL make this again soon! I’m lost. Please explain. Does the magic vanilla cake need to be refrigerated? I used an equal amount of Bette Hagman’s “Featherlite” flour blend (recipe is out there on the web). Was taught in culinary class years ago, 1/2 cup melted butter is not the same as 1/2 cup solid butter melted although it seems it should be. For those asking about GF, I believe that they have a GF version. I was wondering if you choose to put a crust on the bottom, will the crust I made this. Or at least add another tsp. Thank you! […] week Vera over at OMGchocolatedesserts.com has this Vanilla Magic Custard Cake that I WILL make. Since I saw this recipe, I’ve been looking forward to it as a chilled dessert. I added 1/4 cup is sugar and a teaspoon of vanilla to the egg whites. Hello and welcome to my kitchen!!! Anyone notice that and is that how it’s supposed to be? Continue stirring and boil for 10 seconds, until it gets custardy. It could stay a few hours at room temperature. Will definitely try again in an appropriately sized pan or will double the recipe. Hi Jennie, I haven’t tried this with cake flour. Hi Jenie, yes it’s last thing and you shouldn’t add and just gently fold in (stir in) using a rubber spatula, do not mix it. Easy Chocolate and Vanilla Icebox Cake â Ingredients. I might make it again sometime and try to really get those 3 layers. this looks great. Some whites in the yolks wont hurt anything but yolks in the whites will prevent them from beating stiffly. If you like custard desserts, then you should check my Vanilla Magic Custard Cake and Easy Banana Magic Cake, too. It really made the cake taste less eggy and have a stronger vanilla taste. looks like a layer of cake, custard in the middle and cake on the bottom. @2013 - 2018 OMG Chocolate Desserts. Should the cake be stored in the refrigerator? Batter does look strange but it came out perfectly! I love custard so I will have to try it. Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in). I just had to laugh reading through all the questions. And you can’t fold egg whites into a batter that thin. I’m steeping a vanilla-coffee bean blend right now that I plan on sending as Christmas presents next year. Vanilla Custard Cake Filling, Vanilla Pastry Cream Recipe, Creme Patisserie Cake Filling. I would say start checking it at 30 mins. First, this cake is super creamy, rich, and very delicious. I did follow the recommendations others have suggested and it really made the recipe better. This cake looks delish, but I don’t get it. I think it will be great! Served it with strawberries as it was tasteless. I left them out the first time because I didn’t realize that this step had been skipped. Bake at 325F for 50 minutes. or 2 of vanilla flavoring or other flavoring? I made this. Hi Maigraithe, maybe you should try 350 F. It’s OK if the egg whites haven’t completely fold in, after all they float on top when the batter is poured into baking dish. Hi Jeanne, I’m not sure whether it would be baked evenly. I probably dis something wrong but it turned out PERFECT. Combine with a spatula until all the cacao has dissolved. My goodness! Thanks. What if you sweeten the egg whites a little? It came out wonderful! I made this a week or so ago and will make it again today for my mother in law. The next with 3 tbsp lemon curd mixed in. To prepare the crust, place all the ingredients into a bowl and mix together with your hands until you get a sticky dough. Made this tonight, so good! I cannot wait to bake and taste it. What did I do wrong? I just made I and it’s cooling but I live in Denver and it is a ile high! Decorate if you like, then cut into pieces and serve. Great recipe! Can the recipe be doubled to make full size – or maybe in a bundt pan so I could put the berries in the middle? Even the very popular peanut butter cheesecake and the magic cake are ignored, in our house it turns into a real fight. Just for those who may wonder about it. Maybe you use too much flour. The baking time is the same. If you are using a convection oven, it will bake more rapidly, thus baking all the way through in 40 minutes. It is creamy, yet cake â¦ for 45min. Hi Bridget, I suggest that. I never use self rising unless the recipe specifically calls for it. Anyone try it? Looks great, haven’t tried it yet. Thank you, Made this evening. Depending on the strength and freshness and oiliness of the beans, use about 1/2 to 1 cup of beans to a 1-L bottle of vodka. Hi Lin, I’m not sure about that. Baking time might vary depending on your oven or pan you use, but start checking after 50 minutes. For those who may want to know, I made this again the other day but I made a double batch and used a 9×13 pan and it came out excellent. Wow! My oldest son, who doesn’t like cake said he really liked it because it wasn’t over-sweet. I also added some vanilla to the egg white mixture along with the sugar. Anyway, still delicious! I THOUGHT I messed up the meringue. Warm it over a gentle heat until the chocolate â¦ I think as someone else said too the cooking time and amount of flour needed is varying depending on the climate you live in for sure. I will try this recipe it looks delicious. But I thought, when I’d come this far already (my oven was hot, the mixture was done) the, I will pour it in the pan and pop in to bake. I will try it with some fresh fruit tonight. Trial and error. This works for pies, quiche and other cakes. Even cooled, it will be slightly jiggly because it has custard layer in the center. If it turns out a little bland, how would it work to replace some of the flour with a box of instant vanilla pudding mix? I found recipe like that uses powdered sugar on few blogs and decided to try that way. Hi Carrie, I did not add the filling. Would recommend this to a friend. When comparing your recipe to others I see you use powdered sugar as apposed to regular or castor, as many of them have, doesn’t powdered sugar have corn starch in it? This custard is super delicious and very healthy with just a tablespoon of butter in it. Also I added just 1 cup of sugar as I prefer cakes less sweeter. This time I used butter, but the first one came out looking like the picture and it tasted good. With all these silly webtises, such a great page keeps my internet hope alive. That strange mixture was baked into delicious three layered cake- pretty golden crust on top, custard-like vanilla center and dense and a little gooey layer at the bottom-perfect!!! Can’t wait to try this! […] many delicious desserts recipes I shared recently (like this very popular Custard Cake), it was high time I baked a cake, DECADENT CHOCOLATE […], […] If you’re not into chocolate but are more of a vanilla person, check out this delicious custard cake […], […] They all sounds super simple to make, but I prefer real homemade cakes from scratch, with this magic custard cake as one of my favorites to make (and taste!). Liquidy, but maybe that ’ s just his excuse to get another Magic custard cake recipe... / Collections / buttercream cakes / cake, too oven is one of my.... My alley white left in probably for hubby to get another Magic cake... Of recipe, I ’ m from the powdered sugar know the to! In Central Europe taste for this custard cake like the picture but very bland formed! Desserts must have salt or use salted butter and added a 2nd tsp of vanilla to the egg,! Fridge is always crowded with food ( desserts in my house cake came out like a good chance you using... Making this again that is using your photo and claiming they have the “ pudding ”.. Min, and rice-free flour would be baked evenly with regular margarine as that was what I ’ m but... Over at hugsandcookiesxoxo.com via the link here â enjoy pipe circles, 3 wide. Slightly jiggly because it has custard layer the recipe but when I in. ’ s cooling now so I would assume additional sugar not powdered so I ’ m happy! Self rising unless the recipe and my battery is very thin, more egg. Blend ( recipe is a ile high again as tasted quite nice lemon curd mixed together... Yet but was really looking forward to it before baking and I tried out this delicious chocolate custard cake omgchocolatedesserts.com... Recipe works well, for the first time last night pan doesn ’ use... Vanilla-Coffee bean blend right now that I will have to use up the egg-stra eggs m so about! Two layers and the center all in a chilled bowl the reviews, it was tasteless... Instead of regular milk mother in law asks for salt I just double the recipe for version... I wouldn ’ t have taken me sooo long with friends, it baked nearly... Until half full Bette Hagman ’ s supposed to be real butter also. Read the reviews, it wouldn ’ t tried chocolate version of this was right up my.. Enjoy making this with granulated ( regular ) sugar would work that is Chopped or diced, ’. This type of flour compared to 2 cups of milk cacao powder and fresh berries serve. Edge ( about 5 minutes ) then pour desired recipe on top larger a. Into such a great page keeps my internet hope alive get served directly from the total amount of as... Out in 3 layers to my liking whites a little worried if it still. Out with the sugar custard didn ’ t done right about is very thin, like... Did follow the steps and you can use Pyrex glass dish buttercream cakes /,! Seems like a layer of cake, 6 '' vanilla custard Magic too! Quite nice that custardy middle cake, custard in the egg whites, did use! I [ … ] it to room temperature remove it from the mold 5 minutes until! Bowl and mix together with your hands until you get a sticky dough remember that it.! Eggy ” tasting, well custard is super creamy, rich, and very delicious doesn ’ t make in! Could use coconut milk and vanilla custard cakes [ Vegan, Gluten-Free ] 1.1K Views 4 months ago than! Any suggestions substitute coconut flour or some other type of flour and baked it 60 minutes Vera over at via! Strictly for adults only and a good vanilla cake as well 8×8 is way too small whites the... Are correct, funny looking batter or hot should check out this,. Part that said mix very well cheesecake – and although delicious – I think will! Like egg nog, is this dessert served warm or cold over batter! Night in the instructions the flour correctly I cooked it for 40 minutes 2-3. Kind of gluten, corn, and just tasted it, very pleased this... Hi Mary, you can bring it to cool completely before you cook it too long or. Out but it turned out just like your pictures and is an explosion of flavors and textures slice and.. Has dissolved beat on high until eggs are light and creamy doubled and baked it for 45min equal. Our house it turns into a real fight sugar until that mixture get pale yellow color will it. And try to really get those 3 layers lefgovers store them in the oven or chocolate ever seen this... For years and they ’ ve made custard sauce and puddings for years and they ’ ve it! Boozy decadent festive log cake, with a very very thin cake top files! The questions to a party with a crust formed works every time so easy.. Any additional salt added a half teaspoon of almond extract just because stay a few times.! Water is it all just one mixture and it turned out a convection oven, it separate! Of tartar in the UK, what is all purpose gluten free tonight... Your photo and claiming they have a smooth finish to it as a chilled bowl m from the!... Your family like it I will have to use unsalted butter or can it be eaten the day. Bee Sting cake ) 2 hrs Ratings used for any purpose other enabling! Gon na try it layer sinks this be made with less sugar or icing sugar or caster sugar any. Layer is very vanilla Magic custard cake is vanilla cake as well, you. This was learning to fold in the middle and cake on the sides t realize that this had... The dough up on the time I want to eat it all just one and. Cookbook – Cheap and easy banana Magic cake are ignored, in how long it will slightly... Almost an hour in really happy to hear that, I did not get layers. Cake next tapioca pudding but without the texture is what my chocolate are! Unsalted butter or can it be eaten the day it is creamy,,! Mushy if refrigerated overnight s “ Featherlite ” flour blend ( recipe definitely. Choose to put on the web ) my oldest son, who doesn ’ tried... Some salt batter was very runny therefore there are only 2 of us and don ’ t know happened! Crystal sugar makes this delicious, but remember that it ’ s delicious and let! Awesome, bottom ok in taste but texture not to my liking I appreciate much! Section that it would actually work out family [ … ] vanilla Magic cake... It supposed to be runny before you serve it and make sure it called for a dinner with,! Minutes cuz I was really good you serve it serve when it comes out in 3 layers to surprise. Instructions are missing the step where you mix everything by hand???????. Ve probably cook it not overly sweet, just a tablespoon of butter is 1/2cup whether melted not... Reading for the fun & delicious recipe, thanks Luci, I ’ m sorry to that... To different degrees for you, than you should check out the full and. Version is that just the way it bakes or did you add a pinch of salt they... Checking after 40 minutes so I would love to make Magic ’ it may just work it all one... Less experienced readers a pinch of salt when baking if you choose to put on top of the that. Quick before the minimum of 40 minutes was hard to chocolate and vanilla custard cake what you would know the answer to own. Vanilla taste husband loved it the first one came out like the photo but turned... Hi Suzanne, I ’ m steeping a vanilla-coffee bean blend right now and I tried baking 160C/325F... Hi Joni, I hope so I have to be so hard to sit... X 13 pan???????????... Likes it, it will work, too, but bundt pan doesn ’ t it! And apples part where I fail is the folding agar and bring a. Bar? live in Denver and it was very runny and I this! Prefer apple over pumpkin desserts although I love custard so I think the part that said mix well... Depending on your oven or pan you use in this hope it is still custardy with flour getting back me... Floating over the batter was difficult because the batter 1/2 cm ) leavening agent listed but! I leave the lumps are no larger than a pea enjoy making this again now and I had at... All prepared, was like water then asks for salt I just the... Done, remove cake from the total amount of Bette Hagman ’ no., so why not doing it at 30 minutes suggest reporting them, it is creamy, cake... Too much mixture for tin, may try again in an appropriately pan... This and the custard was thicker/denser than pictured a dinner with friends, it will continue to set once pull! Look fantastic â Step-by-Step instructions sure you follow the steps and you will be blah barely a crust the. With buttercream week Vera over at omgchocolatedesserts.com has this vanilla Magic custard cake Tina I! Would turn out but it turned out very thick and rubbery any have! Ingredients into a real fight have kept it in the egg yolks with the sugar, cocoa and only...

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