Magic Custard Cake


4 eggs (whites separated from yolks), room temp
1 tsp vanilla extract
¾ cup sugar
8 Tablespoons butter, melted
¾ cup all purpose flour
2 cups milk lukewarm
powdered sugar for dusting cake


Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment.
Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar

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  1. The recipe says magic custard cake. Shouldn't there be any custard used?

  2. Se muy sabrosa, la voy hacer a mis nietas. Gracias por todas esas deliciosas recetas

  3. Does anyone know if you can use Gluten Free flour?

  4. I am going to attempt to make this tomorrow looks so yummy..

  5. What is all purpose flour plain or self raising

    1. All purpose flour is what we would use in the United States. I am currently in the UK. The flours are quite different and if you are in the UK I would suggest self rising or possibly bread flour

    2. Self raising flour contain rising agents, which one would use in batters for cake or muffins that call for baking powder or bicarb. In this, case the flour is used to thicken, not to rise. Use plain cake flour. I think bread flour is a coarser type of flour than cake flour. So, rather stick to plain white cake flour for this recipe.

  6. Hi my daughter is in the USA she is always looking for something new to make, so this will be on its way to her, Thank you,

  7. Made this recipe. Loved it but it wasn’t thick enough to look like the picture. Can I double the recipe?