If you are an ardent fan of desserts, especially cakes, then this blog post is going to introduce you to an extraordinary recipe – Magic 3 Layer Custard Cake. This incredible cake is prepared from a single batter, yet it magically separates into three different layers during the baking process. Each layer has a unique texture – a fluffy sponge top, a creamy custard middle, and a dense, slightly chewy base. It’s like getting three cakes out of one! Intrigued? Let’s dive into the recipe.
How to Prepare Magic 3 Layer Custard Cake
Preparing this Magic 3 Layer Custard Cake is pretty simple. You don’t need to be an expert baker to pull it off. The process involves creating a thin batter from eggs, sugar, vanilla extract, butter, flour, and milk. The magic happens in the oven as the batter self-separates into the three distinctive layers. Let’s get into the ingredients required and the directions to make this magical dessert.
Ingredients:
- 4 eggs, yolks and whites separated (at room temperature)
- ¾ cup sugar (150g) (ordinary or caster sugar)
- 1 tsp vanilla extract
- 1 stick unsalted butter, melted (4oz / 125g / ½ cup)
- ¾ cup plain all-purpose flour (4oz / 115g)
- 2 cups milk (lukewarm) (full fat or low fat) (500 ml / 1 pint)
To Serve (optional)
- Icing sugar (powdered sugar), for dusting
- Fresh strawberries
- Whipped cream
Directions:
Here are the step-by-step instructions to guide you through the process:
- Preheat oven to 325F/160C.
- Butter an 8″ x 8″ / 20cm x 20cm square cake tin.
- Beat egg whites with a mixer until stiff peaks form. Set aside.
- Place the egg yolks and sugar in a bowl and beat until it turns pale yellow – about 1 minute.
- Add the vanilla extract and butter and beat until well incorporated – about 30 seconds to 1 minute.
- Add the flour and beat until just combined.
- Pour the milk in slowly while beating, and beat until well combined (or if using a handheld mixer, add ¼ milk at a time, beating in between).
- Use a spatula to fold in the egg whites in the batter, one third at a time, until just incorporated. You don’t want to knock the air out of the egg whites. Don’t worry if there are a few egg white lumps in the batter. The batter should be very thin, almost like a thick pouring cream.
- Pour the batter into the prepared cake tin.
- Bake until the top is golden brown and the cake does not “jiggle” when you gently shake the tin – around 40 to 50 minutes. Check the cake at 30 minutes – if the top is already golden brown but the cake is not yet set (i.e., it jiggles), cover loosely with foil and return to the oven, 10 minutes at a time, until set.
- Allow to cool in the tin for 10 minutes, then turn out onto a cooling rack. Cool completely before serving.
To Serve
- Cut into squares – I cut it into 12 in the photo, but 9 is more realistic serving size portions.
- Dust with icing sugar just before serving.
- Serve with a side of whipped cream and strawberries, if using.
Can I use a round cake tin instead of a square one?
Yes, you can. Just ensure it’s roughly the same size to get the correct thickness and baking time.
Can I use a different type of milk, like almond or oat?
The recipe calls for full-fat or low-fat milk. Plant-based milks might alter the texture and taste of the cake.
Can I add other flavorings to the batter?
Yes, you can add other flavors such as almond extract or lemon zest, but remember, these might change the final taste of your cake.
How should I store the leftover cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. It’s best to dust it with the icing sugar just before serving, not beforehand.
Magic 3 Layer Custard Cake (from one batter)
Ingredients
- 4 eggs yolks and whites separated (at room temperature)
- ¾ cup sugar 150g (ordinary or caster sugar)
- 1 tsp vanilla extract
- 1 stick unsalted butter melted (4oz / 125g / ½ cup)
- ¾ cup plain all purpose flour 4oz / 115g
- 2 cups milk lukewarm (full fat or low fat) (500 ml / 1 pint)
To Serve (optional)
- Icing sugar powdered sugar, for dusting
- Fresh strawberries
- Whipped cream
Instructions
- Preheat oven to 325F/160C.
- Butter a 8″ x 8″ / 20cm x 20cm square cake tin.
- Beat egg whites with a mixer until stiff peaks form. Set aside.
- Place the egg yolks and sugar in a bowl and beat until it turns pale yellow – about 1 minute.
- Add the vanilla extract and butter and beat until well incorporated – about 30 seconds to 1 minute.
- Add the flour and beat until just combined.
- Pour the milk in slowly while beating, and beat until well combined (or if using a hand held mixer, add ¼ milk at a time, beating in between).
- Use a spatula to fold in the egg whites in the batter, one third at a time, until just incorporated. You don’t want to knock the air out of the egg whites. Don’t worry if there are a few egg white lumps in the batter. The batter should be very thin, almost like a thick pouring cream.
- Pour the batter into the prepared cake tin.
Baking Directions
- Bake until the top is golden brown and the cake does not “jiggle” when you gently shake the tin – around 40 to 50 minutes. Check the cake at 30 minutes – if the top is already golden brown but the cake is not yet set (i.e. it jiggles), cover loosely with foil and return to the oven, 10 minutes at a time, until set.
- Allow to cool in the tin for 10 minutes, then turn out onto a cooling rack.(Note 3) Cool completely before serving.
To Serve
- Cut into squares – I cut it into 12 in the photo, but 9 is more realistic serving size portions.
- Dust with icing sugar just before serving.
- Serve with a side of whipped cream and strawberries, if using.
