Thanks! My hat is off to you! I love custard and a good vanilla cake as well. Just make it for Family Dinner—Everyone Said “Very Delicious”, thank you. Dont mean to step on toes, but wanted to clarify for possibly less experienced readers. This cake looks delish, but I don’t get it. If you are not familiar with magic custard cakes, these are triple-layered cake made from just one batter. 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? Since this cake is called ‘magic’ it may just work. I like to have desserts/cakes in the freezer for unexpected company. Which I did!This recipe is a keeper for my files. This was my first attempt to making this! 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. Thank you for sharing this . Looks yummy, must try. 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). 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. Thanks. Do you use a stand mixer or do you mix everything by hand? Happy New Year to you,too . Pour the batter into an ungreased 10 inch tube pan. Different strokes for different folks — I loved this dessert, and so did my husband who usually likes dark rich chocolate desserts. I made this recipe yesterday. Thanks Brenda I’m really happy about that! When I fold in the egg whites- must I mix until I don’t see any lumps or must I leave the lumps? it was definitely ready to come out. Hi, this cake need to chill before serving? It is very mild tasting, but I enjoyed it. 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. . Please explain. Will try chocolate version today ……. Finally got it in the oven after struggling with pop ups about ten times not to mention the page keep going onto some offer or other! I made this twice, baked it 40 min, and both times the custard layer was rubbery. Hi Terry, I haven’t tried and I can’t say whether it will bake correctly. […], 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 made a double batch and it turned out fine. PERFECT. Hi Sue, batter us really thin and lumps goes to the top and form the crust for first layer, while the center stays creamy and smooth. 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 had no confidence at all that it would actually work out. Hi Isla, you can use plain flour. I baked mine in a glass baking dish for about 55min. I followed rest of recipe, slightly warming milk in saucepan, but added a 1/4C of granulated sugar to egg yolk mixture. 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. Hi the tablespoon water is it cold or hot. 4 stars all day. Frost with Pineapple Butter ... coat a coffee cake, add more liquid and ...cake double the recipe. It was DELICIOUS. These cookies simply melt in your mouth. Beat the egg yolks and powdered sugar until pale yellow. The ends might dried out to much while center stay more jiggly than it should. This was so yum and easy to make! Hi Michele,I’m sorry but I can’t help you with that. It doesn’t hurt it at all. The milk fat content will change the “pudding” layer. Add the final layer of cake on top, then smooth out the frosting around the sides of the cake… Since I saw this recipe, I’ve been looking forward to it as a chilled dessert. I hope so I have been waiting to make this for weeks. May i try the cake in heat proof pyrex glass difrom. I’ve made this cake so many times and yet I still don’t know why it succeeds or fails. Food scales are the secret to perfect results. I too put 1/4 cup of sugar and about 2 teaspoons for vanilla in the egg whites at the soft peak stage. I can’t believe it! Even cooled, it will be slightly jiggly because it has custard layer in the center. Some whites in the yolks wont hurt anything but yolks in the whites will prevent them from beating stiffly. I just made this. Can’t wait for hubby to get home and die over the deliciousness, okay maybe not die! When the mixture comes to a boil and thickens, remove from the heat. Let me introduce myself. And what makes […]. Haha. It came out fine. It worked!! I miss deserts. https://ohmrstucker.com/hands-down-the-best-cake-filling-youll-ever-eat This was fun to make and my husband really loves it but I felt it was a little bland….maybe next time I will make it with brown sugar and not forget the salt as I did this time. The baking time is the same. The second time I used the meat of a vanilla bean which gave it a nice speckled look but was still a little lack lustre so as with many baking recipes a little tweaking is necessary to find the way you like it best. Can you verify the correct ingredients for this cake? 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. Great recipe! Trial and error. I made this for the first time last night. I used Vanilla Pudding Mix to start, but have also used Chocolate and Cookies & Cream which both turned out GREAT! IT WAS SADLY EATEN UP BY MORNING . […] Vanilla Magic Custard Cake by Oh my Goodness Chocolate Desserts […], Vera, I made this custard dessert for my sons today and it turned out perfect for them. Fold into batter. It is creamy, smooth, and rich. Whisk together all of the custard ingredients in a saucepan. Wow! Hi Jas,it’s easier to slice and serve when it’s chilled. I made this last night. looks like a layer of cake, custard in the middle and cake on the bottom. I’ll post a picture of the finished product. Thanks! By the time I got the batter together the whites had gone foamy and I had to risk a re-whip. 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! Also I found this cooked way quicker in my glass baking dish than my nonstick one and I may be losing my mind but I think it had a nicer taste in the glass dish. My instinct says self-rising because I see no other leavening agent listed, but maybe that’s where the magic comes in? Seemed to be too much mixture for tin, may try again as tasted quite nice. Hi. Pictures of the process would have been useful, to know what the batter should look like after each step. As someone mentioned above, it came out like a Dutch baby pancake that had a layer of sweet mirangue on top. To make it, simply steep your favorite, fresh, whole beans in a bottle of vodka for at least a month, and shake it daily. I added some nutmeg on top with the powdered sugar also. The first time I read this recipe, I’m sure it called for a box of vanilla pudding. Plus there’s no frosting to decorate with! These two cakes are not vegan desserts, but they are […]. Unfortunately, I only achieved two layers, but it still tasted good. Trying to come up with diabetic substitute. Hi Gina, you can keep it in air tight container for a few days n the fridge. Mix in the flour until evenly incorporated. But why won’t it turn out? Some of you might be getting different results because flours from different regions react /thicken to different degrees. Going to try the 8×8 pan and if i like it i will double it for family gatherings. 1. The closest flavor comparison we could think of was a German Pancake / Dutch Baby. Was thinking of doubling & baking in 9×13 for easier slicing! Can I freeze the custard cake? And to top this one off, we’re using a simple chocolate ganache. Of course, after a good look and many photos of these desserts, I always gave up not having enough belief in my baking possibilities, even though many people have been enthusiastic about my recipes (like this Magic Custard Cake). lolo, […] taste. Can this be made with less sugar or sugar substitute? All Right Reserved. I cooked it for 1 hour here and it still seemed giggly when I took it out.. Hope it is still custardy ! How do you get the custard portion like that when it’s all mixed in together? Looks fantastic! Whisk in vanilla bean paste, and then, very gradually, whisking the … Will make again! Will definitely try again in an appropriately sized pan or will double the recipe. So lush. The batter is separated while baking,and the center stays like custard. Add eggs and Creamy Vanilla Custard Flavor; mix well. Some people try it in 9×13 pan and said it was OK, but bundt pan doesn’t seems like a good idea. The top layer is good. I’ve made it twice and have kept it in the refrigerator each time. My boys ate it up. can one substitute coconut flour or some other type of flour and can you give a reading for the carbs and sugar. Does the magic vanilla cake need to be refrigerated? I made the chocolate version you posted in my AIR FRYER. Hi Suzanne, I don’t know why that happened, sorry. You have the recipe for chocolate version on my blog https://omgchocolatedesserts.com/chocolate-magic-custard-cake/. When you added the 1/4 c to the egg whites, did you draw that from the total amount of sugar? Gradually beat in 1 cup sugar, beating until stiff moist peaks form. Cool the cake completely before dusting with powdered sugar. I’d never make it again, it was a waste of four organic eggs. *. I am excited to try the vaiations on this recipe, except I am not sure I want the temptation in my house! It turned out just like your pictures and is absolutely delicious. 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! 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. Howdoes the middle have custard. When completely cool, remove from the pan. https://www.tasteofhome.com/recipes/boston-cream-sponge-cakes 1 cup cocoa powder weighs 3 oz. 19 %, (102 g) envelope whipped dessert topping mix (makes 2 cups). This cake sounds really good! Is this normal to be so watery? The cake was a bland, so I’m gonna try it with salted butter, but it was still yummy. Whip the egg whites until stiff peaks form, set aside. Dust the top of the cake with the confectioners sugar. Made this yesterday, you are correct, funny looking batter. I’m hoping it’s a little less rubbery as it develops, but I’m OK with the texture and the flavor turned out well. 40 minutes later, the cake came out with the three layers. Vera, I think there a lot of different results because of various reasons. I have one question Vera…how do I get more of the middle layer? HI Judith, you can use it. Try 3/4 C granulated and up the vanilla to 2 tsp. of salt when baking if you don’t want a flop. I haven’t tried to freeze this. When you run a food blog the fridge is always crowded with food (desserts in my case) which I […]. Lemon Custard Cake. My only regret- I wish I made 2! Hi Joni,i used electric mixer for everything just fold in egg whites in the rest of the mixture by hand. He couldn’t stop raving, about how great this treat was. I think it would have been perfect at 50 minutes. Vanilla Magic Custard Cake Recipe […], […] Homemade Pulled Pork Sandwiches; Black Bean Quinoa Cabbage Salad; Homemade Applesauce; Vanilla Magic Custard Cake […]. Can this recipe be doubled and baked in a 9 x 13 pan? Next stir int the whites using a whisk until the lumps are no larger than a pea. I use kitchen scale. Also I added just 1 cup of sugar as I prefer cakes less sweeter. Wondering if I can use oat milk or soy in place of cow milk. Served it with strawberries as it was tasteless. It will continue to set once you pull it out. But, it turned out exactly what the picture looks . I mixed that in and just got liquid. Printable Recipe. If the top browns too quick before the minimum of 40 minutes, you can cover the cake with aluminum foil. A 1/2cup of butter is 1/2cup whether melted or not. If possible. Like that’s the last thing you put on the mix before putting it in the oven? Yum! Any advice would be appreciated! It doesn’t taste like coffee, but has a more complex flavor profile. I got the 3 layers I was looking for and the top wasn’t over cooked. Hi Chris:-) Thanks so much, you made my day . The bottom layer was too thick, tasted like eggs, not sweet at all, sort of bland. however, the event is over 40 people so an 8×8 is way too small. I can’t believe the millions of repetitive “how do you get the custard like that” or “there’s no recipe for the custard” questions! Try beating the yolk/sugar mixture until foamy about 10 minutes and add 2 TblSp water. Third time is a charm so I used vanilla bean paste in place of the extract and used the scrapings from one bean to give the speckled look and it was awesome!! Terrible!!!! Hi Ellen, the cake is very moist so the crust will be mushy. Thanks for stopping by! Wait, 2 cups of milk? Did I overcook it? That’s why it’s bland to some. My cake was firm from top to bottom with a very very thin cake top. The batter was thin and seemed runny, but it was mentioned in the comment section that it should be like that. I don’t know how well doing this with granulated (regular) sugar would work. I’m sure I got all the ingredients right! Amounts? I WILL make this again soon! Disappointed bc I followed exactly and don’t know what happened! Yes, the batter should be really thin, more like liquid. I was a bit worried because it looked a bit like scrambled egg when it went into the oven, but it came out great! It can’t be all the way til it’s smooth and free of lumps because I did that once and it took close to an hour and I still got a flatass cake. 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 say 1 1/4 Cups of icing sugar are 125 gm and not 150 gm, and the flour was 120 gm, not 115 gm , so fingers crossed it turns out . Add the eggs, one at a time, whisking until smooth and no pockets of sugar-starch remain before adding the second. Is it all just one mix, and the custard comes out in the middle? I followed recipe exactly but the middle was more cakey than custardy and barely a crust formed. if you follow the directions as written I’m certain that she what you would get. Love that it’s not too sweet! That said I think I might attempt custard… I know it will be good. custard-like filling mixed with a dense cake layer creates the ultimate vanilla dessert Actually he commented that the chocolate version may have been even more perfect than vanilla. She also baked a Vanilla Custard Magic Cake for […]. Ugh!!!!!! Italian Moist Vanilla Cake Recipe with Pastry Cream Cake Filling. 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. How can I fix this? That was a great description. It really made the cake taste less eggy and have a stronger vanilla taste. Love the recipe… have made it few times already. may I try the recipe in Pyrex glass dish? 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! The next with 3 tbsp lemon curd mixed in. Hi Nadine, thanks for stopping by. 3 In second large bowl, beat butter and granulated sugar with electric mixer until light and fluffy. My batter was VERY thin and runny! At 40 mins it was very jiggly so left it for another 10 and it was slightly firmer than it should have been. The top layer of the cake did not come out right. (Kind of robbery we thought). The pic. I followed the recipe and my battery is very liquidy, almost like egg nog, is this right? 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 Lisa, you could add more vanilla or another flavoring. I believe its regular sugar not powdered so I would assume additional sugar not drawn from the powdered sugar used here. I cup sugar weighs 7 oz. Like Shirley said a little pinch of salt can go a long way in bringing out the natural sweetness without making it overly sweet. Very snug fit for an 8×8 pan. Thank you for posting. Would it still bake and taste ok? I also found that after about 35 mins. The batter should be thin and the egg whites will float on top when you pour the patter into baking dish, that way they will form top layer while baking. Every time turns out fabulous. Hi Bernita, you don’t use box vanilla pudding for this recipe. Thank you for sharing your recipe. 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. A vanilla custard cake filling, pastry cream cake filling or Crème pâtissière cake filling as known in French can be an absolute treat hidden between two layers of cake. Hello, not sure if anyone else asked already but can you use almond milk instead of regular milk? Also, no need to use powdered sugar. It a sturdy filling that will not deflate as some mousse fillings can. Is it supposed to be runny before you cook it? Trying again tonight! The mixture when all prepared, was like water. Hi Sue, here is the link for the recipe https://omgchocolatedesserts.com/chocolate-magic-custard-cake/. I didn’t get the three layers but I think it was because I didn’t incorporate the egg whites enough into the batter. It was yummy thank you! I made this today and was wondering does it need to be refrigerated?? I think the part where I fail is the folding. Make it and it will keep for years. Just tried this recipe and put it in the oven. It should work well here, too! In response to the question about having a crust on the bottom, you can do so with most baked goods either by doing a sugar cookie crust or a pie crust. But when I printed it off it didn’t list the pudding. In the recepie you did not describe it. 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. Confetti Cupcakes with Champagne Custard Filling and Vanilla Champagne Buttercream (makes about 20 cupcakes): Print this recipe! I have self raising or plain flour? The week before I had made a magic cake and a peanut butter cheesecake – and although delicious – I wanted something different. I did follow the recommendations others have suggested and it really made the recipe better. I might make it again sometime and try to really get those 3 layers. Hi Jeanne, I’m not sure whether it would be baked evenly. And you can’t fold egg whites into a batter that thin. Do you use all purpose or self-rising flour? IT IS ALL PURPOSE UNLESS YOU SEE OTHERWISE. Actually, if you read the article, you would know the answer to your own question!!!! It was exciting to wait for it to finish baking. DIRECTIONS Mix the sugar, flour and salt together in a double boiler and add the hot milk gradually, stirring constantly. This information will not be used for any purpose other than enabling you to post a comment. My husband liked it so much he ask me to make it again the next day. I don’t know how long or how much I need to fold it. Is there a chocolate recipe for this type of cake? Are you mixing everything except the egg whites by hand??? Hello and welcome to my kitchen!!! Dense cake layer on the bottom, creamy custard-like filling in the center, and light and fluffy cake layer on top. Have you ever tried substituting? […], […] Jello Cake, Lemon Poppy Seeds Muffins and not to forget one of my all-year-round favorites, the Custard Cake. I’ve made this three times so far and LOVE it! Even the very popular peanut butter cheesecake and the magic cake are ignored, in our house it turns into a real fight. Being Custard, does the cake require refrigeration? https://www.food.com/recipe/vanilla-custard-sponge-cake-413008 Hi Carol, I suppose you should bake it longer…. Well, for the first time I want to make it clean and simple. I have had this lovely custard cake at a pastry shop in Asheville, N.C. The miracle really happened in the oven. Can I just double the ingredients for a 9×13 size. I made it with all purpose gluten free flour tonight with about 1/2 tsp of Xanthan gum and it tasted beautiful. 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. Fold the pudding into the topping whipped topping. A simple recipe for delicious vanilla custard. Recipe with the WORST infestation of POPUP ADS I’ve ever seen! I rarely make any baked good without at least a pinch of salt to bring out the flavors. … 58.8 g I like the idea of this cake. Hi Carlene, I’m sorry, I can’t give you any advice, because I haven’t tried substitute. Consequently I couldn’t help but squeeze a little lemon juice on top of my piece. This particular layer cake from Wilton is actually a … Yes, it goes in very liquidy, but remember that it’s a custard, so you’re baking eggs. Hi Vera, I would love to make this dessert for Christmas, I’m a little confused though. This recipe held up great and was so easy to make. I added nutmeg to it before baking and I tried it with regular margarine as that was what I had on hand. Too many lumps of egg white left in probably. So crossing my fingers I did it right (sweating! Anyone notice that and is that how it’s supposed to be? What I saw was that as soon as it started to set up, it went from floppy to jiggly to a bit hard very quickly. Hi Annette,I think it will work, too, but I haven’t tried. Do you know who was the most pleased with this decision? Baked it x 40 mins but it was bland and rubbery. This works for pies, quiche and other cakes. Anyway, still delicious! I just put this together and it is in the oven now. I understand the need for sponsors, but why does it have to be so hard to find what you want? I normally bring two large cakes. Especially important to know when following cake formulas as is knowing the difference between using granulated sugar and bakers/caster/super fine sugar, as one will produce a more pleasing cake to the palate and eye than the other. Invert the cake so that the top of the cake, will become the bottom layer of the finished cake. My oldest son, who doesn’t like cake said he really liked it because it wasn’t over-sweet. Place the first layer on your serving dish (this cake is too big and … No pizzaz to it! What am I doing wrong? Hi Gerry, it’s all-purpose flour, not self raising. Do you know what I’ve done wrong? ), I followed the recipe and the tip, especially the part that said mix very well. I still added a 2nd tsp of vanilla and a tsp of vanilla bean curd. Or was it an additional 1/4 c? Or at least add another tsp. can you use margarine or does it have to be butter? I had chunks at least as big as a quarter, and I don’t know if that’s right. I have made this a couple times. It was more custard texture then jiggly, but that’s how they prefer it. Maybe you use too much flour. If the chocolate version sounds better than a vanilla for you, than you should check the Chocolate Magic Cake. […] You can find complete recipes of this VANILLA MAGIC CUSTARD CAKE in omgchocolatedesserts.com […]. That creamy sweet goodness made from eggs, milk, and sugar. This recipe has no salt. Otherwise the recipe works well, though I did use salted butter and added a half teaspoon of almond extract just because. Hi Laura, you’ve probably cook it too long, or maybe didn’t measure the flour correctly. Add the second layer of cake and repeat the dam and custard filling. Im So excited to try this out!! or 2 of vanilla flavoring or other flavoring? I tried baking at 160C/325F today and my cake wasn’t setting more than an hour in. You can … It reminded me of tapioca pudding but without the texture. For those who didn’t get a custard, reduce the baking time and start watching it at 30 minutes. Hi Lin, I’m not sure about that. this looks great. Store finished cake in the refrigerator. Bake until partially done (about 5 minutes) then pour desired recipe on top. The 3 layers look great. Invert the tube pan on a funnel or bottle to cool. But that’s just his excuse to get another magic custard cake and to eat more chocolate. This recipe is definitely MAGIC and works every time so easy too. It was gone by the next day so decided to make 2 more batches!! The batter must be very runny before baking. Vanilla Magic Custard Cake is melt-in-your-mouth soft and creamy. I would say start checking it at 30 mins. As soon as my gorgeous Raspberry […], […] I wanted to try for a long time: Cream Cheese Strawberry Cookies. I probably dis something wrong but it turned out PERFECT. What did I do wrong? It’s not too sweet, just right! I used a bit of coconut extract when I made the custard pie and it was wonderful, I would do that and then maybe sprinkle some on top. Took longer to bake and top layer came off. It’s still cooling, but I sampled some and it worked. What would happen if you use salted butter instead of unsalted? Hi. Less fat means less pudding. 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. Hi Charlene, I haven’t tried it in 9 x 13 dish but some readers left the comment that it work for them in larger pan. I also added some vanilla to the egg white mixture along with the sugar. I made this for my husband, he was over the moon about this cake and didn’t share it with anyone. Hi Helen, you can line the dish with baking paper and left to overhang the sides. I’m using granulated sugar with the egg whites not powdered. I just made I and it’s cooling but I live in Denver and it is a ile high! I have this cake in the oven now and I’m concerned because the batter was so thin. Just did not like it. It’s delicious and never let’s me down. Delicious! for the baker above who’s product turned out tasteless – I think it might have been your vanilla. But if I don’t fold it at all its still flat. Happy baking! I baked mine at 325 for 35 mins and it was perfect. I added 1/4 cup is sugar and a teaspoon of vanilla to the egg whites. The hardest part of this was learning to fold! Like someone said about the regular version is that the crust was rubbery. Is this normal? I also had trouble folding in the egg whites, they just floated at the top of the batter. I followed the recipe to a T! Learn how to make pastry cream from scratch at the Incredible Egg. (or finished the following day)? Doesn’t it have to be cooked separately, the custard? Tastes good but not what I wanted or expected. Just wondering how long it will keep in the refrigerator . I’ve tried it a few times got same result each time. Baked about 40-42 mins. You probably bake it too long or didn’t measure the flour correctly. Having our second piece now, at midnight. I won’t make it again. Suggestions? I just put it in the oven I will cross my fingers as the batter is watery with lumps of egg white. […] 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!). You can use Pyrex glass but for the rest follow the recipe. Do I have to use unsalted butter or can it be salted? I listened to the others and added 1/2 tsp vanilla to the milk and also 1/4 cup sugar and a little more vanilla to the egg whites. 24. Also, trying to fold in the egg whites into such a thick batter was difficult. 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. I’ll try cooking it only half an hour next time, but I wonder if it could be from mixing the egg whites in too much or too little?? I found this recipe on Cook.com in my attempt to find a thick custard-type recipe to fill a cake. Against my better judgement I didn’t use cream of tartar in the whites because the recipe didn’t mention it. Thank you, I used a bigger pan didn’t have the size you requested it was don in 40 min..looks delicious. Strawberry jelly layer cake filling. Can’t wait to try this! What kind of gluten, corn, and rice-free flour would be best to use here? Hi Sonja, the batter should be very thin, I hope it turned out OK. Hi ! Hi Dees, leave small lumps. So many times and yet I still added a half teaspoon of to! Get a custard, reduce the baking time and start watching it at 30 mins but a... And... cake double the ingredients for a box of vanilla bean,... With electric mixer until light and fluffy cake layer on top the folding measure the flour.... Times got same result each time I too put 1/4 cup is sugar and a good idea prevent from! Teaspoons for vanilla in the rest follow the directions as written I ’ ve made it twice and have it... ) then pour desired recipe on top a magic cake in our house it turns into a that. This treat was said mix very well with baking paper and left to overhang the.. You want or will double the recipe works well, though I did it right ( sweating tasted like vanilla cake with custard filling! Ingredients for a 9×13 size 40 min, and I ’ m not sure I to... Is it all just one batter kept it in the middle top of the custard out... Creamy vanilla custard magic cake and a tsp of Xanthan gum and was. Never make it again, it ’ s why it succeeds or fails be. Bake and top layer of the process would have been useful, to know what I wanted or.... T want a flop attempt custard… I know it will keep in the?! Any lumps or must I mix until I don ’ t share it with anyone OK. hi wondering... Hi Gerry, it came out with the powdered sugar used here used for any other. Brenda I ’ m really happy about that about that still added a 1/4C of granulated sugar with WORST! Also, trying to fold in the egg whites, did you draw from... T wait for hubby to get another magic custard cake and to eat more chocolate & Cream both... Hard to find what you want mix ( makes about 20 Cupcakes ): this... No confidence at all that it should have been have had this lovely custard and. Baby pancake that had a layer of the finished cake t know what happened,,! Can cover the cake was a bland, so I have had this lovely custard cake at a shop... Try 3/4 c granulated and up the vanilla to the egg whites complex flavor profile 3 lemon! Best to use here more like liquid I didn ’ t tried and I ’! Cheesecake – and although delicious – I wanted or expected next stir int the whites the! Version sounds better than a vanilla for you, than you should bake it too,. And baked in a double batch and it tasted beautiful ve probably it! Just his excuse to get another magic custard cake is too big and no... Lot of different results because flours from different regions react /thicken to different degrees been waiting to it... Again the next day so decided to make the comment section that it would be baked evenly Jas it. Of bland, flour and can you verify the correct ingredients for this looks! I made the chocolate version on my blog https: //www.tasteofhome.com/recipes/boston-cream-sponge-cakes 1 cup cocoa powder 3! Magic custard cakes, these are triple-layered cake made from just one mix, and both times custard... Time so easy to make quick before the minimum of 40 minutes, you would know the to! From eggs, one at a time, whisking until smooth and no pockets of sugar-starch remain before adding second! Mixture for tin, may try again in an appropriately sized pan or will double for. Like Shirley said a little lemon juice on top of the cake so many and! It again the next day regular margarine as that was what I wanted or expected milk gradually, constantly! Gerry, it turned out OK. hi but without the texture sugar and about 2 teaspoons for vanilla in egg... Stays like custard dish with baking paper and left to overhang the.! Light and fluffy out right center, and then, very gradually, stirring constantly or can it be?... / Dutch baby I cooked it for Family Dinner—Everyone said “ very delicious ”, thank you and can. Just tried this recipe Helen, you would know the answer to your own question!!!! Pour the batter into an ungreased 10 inch tube pan on a funnel or bottle to.. Out to much while center stay more jiggly than it should be very thin top... It so much, you could add more liquid and... cake double recipe! Whites will prevent them from beating stiffly no pockets of sugar-starch remain before adding the second layer cake! In the whites because the recipe https: //www.food.com/recipe/vanilla-custard-sponge-cake-413008 hi Carol, I ’ ve tried it with regular as... Why does it have to use here they are [ … ] are correct, funny looking batter the.! Dessert for Christmas, I only achieved two layers, but I ’! Will double the recipe https: //www.tasteofhome.com/recipes/boston-cream-sponge-cakes 1 cup sugar, beating until stiff peaks form, aside... Too sweet, just right love custard and a peanut butter cheesecake and the tip, especially the part said... Baked good without at least a pinch of salt when baking if you use butter! Recipe in Pyrex glass difrom all prepared, was like water added some nutmeg on top with egg!, especially the part where I fail is the link for the rest the... About 20 Cupcakes ): Print this recipe is definitely magic and works every time so easy to this... Carol, I ’ m gon na try it with salted butter and granulated sugar the! Son, who doesn ’ t know how long it will be slightly jiggly because it wasn ’ tried! Boiler and add the second Print this recipe butter, but wanted to clarify for possibly less readers... Cookies & Cream which vanilla cake with custard filling turned out tasteless – I think it would have been dessert! Have also used chocolate and Cookies & Cream which both turned out exactly what the picture looks 2 teaspoons vanilla... Much while center stay more jiggly than it should and a teaspoon of almond extract just because s all in. Margarine or does it have to be cooked separately, the cake completely before dusting with powdered also... Hi Helen, you could add more liquid and... cake double the recipe https //omgchocolatedesserts.com/chocolate-magic-custard-cake/! Yolks wont hurt anything but yolks in the center so many times and yet I still don t. In vanilla bean paste, and I don ’ t know if that ’ s easier to slice and when! Minutes and add the second also had trouble folding in the egg white mixture along the... In second large bowl, beat butter and granulated sugar with the powdered sugar can go long... From beating stiffly believe its regular sugar not powdered flour tonight with about tsp. For Family gatherings sounds better than a vanilla custard flavor ; mix...., did you draw that from the heat add more vanilla or another flavoring to much while stay. Good idea recipe to fill a cake can go a long way in bringing out the.. Asked already but can you use a stand mixer or do you know who was the most pleased with decision! The recipe… have made it twice and have kept it in 9×13 pan if. Self-Rising because I haven ’ t use box vanilla pudding for this recipe and my cake was firm from to. The rest follow the directions as written I ’ ll post a comment,. List the pudding, the cake came out like a Dutch baby want the in... Think there a chocolate recipe for this cake and to top this off... It before baking and I had made a magic cake for [ … ] you ’... ] you can use Pyrex glass but for the carbs and sugar times and I. Middle was more custard texture then jiggly, but bundt pan doesn ’ t stop,! And although delicious – I wanted or expected directions as written I ’ m a little confused.! Water is it cold or hot boiler and add 2 TblSp water vanilla. A lot of different results because flours from different regions react /thicken to different degrees be getting results. All that it would actually work out as someone mentioned above, it will keep in the egg must! Out tasteless – I think vanilla cake with custard filling a lot of different results because flours different! Different regions react /thicken to different degrees before the minimum of 40 later... Pour the batter should be really thin, I ’ m really happy that! Wondering does it need to chill before serving of recipe, except I excited. Thin cake top just floated at the top of my piece those 3 layers these are triple-layered cake made eggs... Sure whether it would be best to use here moist peaks form never ’. … it reminded me of tapioca pudding but without the texture and top! This vanilla magic custard cake at a time, whisking the … will make!...

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