Quick Description
This famous Magic Custard Cake bakes into three distinct layers from a single batter: a light sponge top, a creamy custard center, and a soft cake base. Bright lemon flavor keeps it fresh, light, and irresistible. It looks fancy, but it’s surprisingly simple.
Servings & Timing
- Servings: 9 squares
- Prep Time: 15 minutes
- Bake Time: 45–50 minutes
- Cooling Time: 1–2 hours (important for layers to set)
- Total Time: ~2 hours
Ingredients List
- 4 large eggs, separated
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted & slightly cooled
- ¾ cup all-purpose flour
- 2 cups warm milk (lukewarm, not hot)
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Powdered sugar, for dusting
- Whipped cream (optional, for serving)
Step-by-Step Instructions
1. Prep the Pan
- Preheat oven to 325°F (165°C).
- Line or grease an 8×8-inch baking pan.
- Set aside.
2. Beat Egg Yolks
- In a bowl, beat egg yolks with sugar until pale and creamy.
- Slowly whisk in melted butter, lemon juice, lemon zest, and vanilla.
3. Add Flour
- Sift in flour and salt.
- Mix gently until smooth and lump-free.
4. Add Milk (Magic Happens Here)
- Slowly pour in warm milk while whisking.
- Batter will be very thin and liquid-like—this is correct.
5. Whip Egg Whites
- In a clean bowl, beat egg whites until stiff peaks form.
6. Fold Gently
- Gently fold egg whites into the batter in 3 additions.
- Do NOT fully mix—leave visible white streaks.
(This is what creates the layers.)
7. Bake
- Pour batter into prepared pan.
- Bake 45–50 minutes until top is lightly golden and center jiggles slightly.
8. Cool & Set
- Let cake cool completely at room temperature.
- Refrigerate at least 1 hour before slicing.
Serving Suggestions
- Dust with powdered sugar
- Top with whipped cream
- Serve chilled for best custard texture
- Pair with fresh berries or tea
Storage
- Refrigerator: Up to 3 days (covered)
- Do not freeze – custard layer will break
Important Tips (Very Important)
✔ Milk must be warm, not cold
✔ Batter must be thin
✔ Egg whites must be stiff
✔ Fold gently—do not overmix
✔ Chill before slicing for clean layers
Flavor Variations
- Vanilla Magic Cake: Skip lemon, add extra vanilla
- Orange Magic Cake: Use orange zest & juice
- Coconut Magic Cake: Replace milk with coconut milk
- Chocolate Magic Cake: Add ¼ cup cocoa powder
Why It’s Called “Magic”
During baking:
- Flour sinks → cake base
- Milk stays in middle → custard
- Egg whites rise → sponge top
One batter. Three textures. Pure magic ✨
