You’ve likely already seen and heard lots approximately those magic desserts, however agree with it or no longer I’ve never attempted them until now. even though, pix of this cake always appearance sincerely exceptional, however I ‘ve always had some other ideas to try and put this recipe on keep. on account that I had a belly flu closing couple of days and my blog changed into waiting a new put up, it changed into perfect timing to take out my emergency listing. 

That’s how I call my series of simple and clean 15 minutes dessert recipes which i use after I’m in reality no longer capable of make a few complex treats. Do you recognize who become the maximum thrilled with this selection? My pricey husband ! And he sincerely helps me plenty approximately my weblog and seeing gorgeous photographs of the maximum decadent desserts all around the net however he keeps drooling over those magic cakes. 


To be honest, in the course of my flu he took upon himself all obligations approximately our son and domestic and really deserved to in the end make him this Magic Custard Cake. The handiest factor I needed to decide is whether or not it will likely be vanilla or chocolate. nicely, for the first time I want to make it clean and simple. 

It is going to be Vanilla Magic Custard Cake, and if he does just like the taste as he likes all those pics, next time i might go together with chocolate. when I started out it I almost gave up. I strictly followed the recipe however when I brought egg whites within the relaxation of the batter the mixture regarded so oddly. 

I had no confidence at all that it might definitely exercise session. however I idea, when I’d come this far already my oven became warm, the mixture became carried out the, i will pour it within the pan and pa in to bake. and that i had to see what might occur out of this this catastrophe. considering that this cake is called ‘magic’ it can just work. If the chocolate model sounds higher than a vanilla for you, than you have to take a look at the Chocolate Magic Cake.



  • 1/2 cup unsalted butter-melted and slightly cooled
  • 2 cups milk-lukewarm
  • 1 and 1/4 cups (150 g) powdered sugar
  • 4 eggs-separated
  • 1 Tablespoon water
  • 1 cup (115g) flour
  • 2 teaspoon vanilla extract
  • powdered sugar for dusting


  1. Preheat the oven to 325°F
  2. Lightly grease 8×8 inch baking dish, set aside
  3. Whip the egg whites until stiff peaks form, set aside.
  4. Beat the egg yolks and powdered sugar until pale yellow.
  5. Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined.
  6. Mix in the flour until evenly incorporated.
  7. Slowly beat in the milk and vanilla extract until well combined.
  8. Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in).
  9. Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 40 minutes. If the top browns too quick before the minimum of 40 minutes, you can cover the cake with aluminum foil.
  10. Cool the cake completely before dusting with powdered sugar. Even cooled, it will be slightly jiggly because it has custard layer in the center.

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