Thursday 13 June 2013

Magic (custard) Cake

I was going to a meeting to scope out a non-profit organization as I was thinking about joining their board of directors.  The organization is called Craftworks and they support people with disabilities by providing craft therapy.  I wanted to bring a snack to the meeting, and although I wanted to bring something yummy and interesting, I didn’t want to scare people off with weird flavor combinations that seem to only appeal to some people (e.g., chips in a rice crispy treat anyone?).  I thought it was a good opportunity to try making the Magic Cake that’s so very popular on the baking blogosphere these days.  Have you heard of this?  You make one batter and it separates into 3 layers upon baking!  Sounds awesome!

Check out the verdict at the end of the post!

Magic (custard) Cake
Adapted slightly from here. 

½ cup unsalted butter
2 cups milk
4 eggs separated, brought to room temperature
1/8 teaspoon cream of tartar
150g icing sugar
1 Tablespoon water
1 teaspoon vanilla bean paste (or good quality vanilla extract)
1/8 teaspoon salt
115g flour
¼ cup toffee bits and finely chopped chocolate (optional)

1.      Line an 8x8 inch baking pan with parchment paper.  Preheat oven to 325 degrees F.
2.      Melt butter in the microwave, and leave to cool.
3.      Warm milk in a saucepan to lukewarm. Set aside.
4.      Beat egg whites until a bit frothy.  Add cream of tartar and beat until stiff.  Set aside.
5.      Beat egg yolk and sugar until light.  Add vanilla and salt and beat until mixed.
6.      Add butter and water and beat for 2 minutes.
7.      Add flour and mix until incorporated.
8.      Pour in milk and whisk until smooth and incorporated.
9.      Fold in egg whites 1/3 at a time, using a whisk.  It will have some small lumps of whites.
10.   Pour in prepared baking pan – it will be very runny.  Sprinkle toffee and chocolate on top.
11.   Bake for 45-60 minutes or until the top is golden and the middle is still a bit jiggly.
12.   Cool, then refrigerate until cold. Store in the fridge.
Stiff egg whites.

Yolks and sugar.

After adding flour.

After adding milk.

After folding egg whites.

Before and after baking.

Verdict:  The cake was pretty cool looking with the 3 distinct layers – the top fluffy layer, the custard middle, and the stiff bottom.  But honestly, this cake was a disappointment for me.  Although the vanilla flavor was great and the custard middle was smooth and creamy, the bottom layer was rubbery and unappetizing. I thought that the toffee and chocolate would sink to the bottom and make a nice crust like it did for other people who’ve tried it, but it never happened and they really didn’t add anything in terms of flavor or texture.  Although I won’t be making this cake again, most of the folks at the meeting seemed to like it, and so did the boyfriend taste tester!


  1. just joined you.. glad if you follow me back too such a lovely cake.. i am drooling at your step by step pics

  2. Tried this recipe of urs!! Turned out great but faced some technical issues too!! Blogging about it today and directing ur link for step by step :)

  3. what kind of flour are you suppose to use?