| Servings | 8 slices |
| Total Time | 60 minutes (15 prep, 45 bake) |
| Difficulty | Medium |
| Calories per Serving | Approx. 90–110 |
| Macros (Per Serving) | Protein: 6g / Carbs: 15g / Fat: 2g / Fiber: 0.5g |
Intro Paragraph
Do you miss digging into a decadent, creamy dessert that feels like a real treat? The struggle is real when you’re focusing on weight loss meals and following a structured eating plan. That’s why we’re thrilled to bring you a lightened-up version of a beloved classic: the Lemon Custard Magic Cake!
This recipe is a must-have for anyone on a SW journey. It uses mostly Free Foods like eggs and low-count milk to create three distinct layers—a dense base, a smooth custard middle, and a light sponge top—all from one simple batter. This is the ultimate low-Syn dessert that satisfies the biggest sweet tooth while keeping your count perfectly in check. It’s quick, wholesome, and truly macro-friendly!
Look at the Recipe (3 bullets)
- Sensory Appeal: A beautiful presentation with three unique textures: a creamy, melt-in-your-mouth custard layer nestled between a soft sponge and a light crust.
- Flavor Highlight: Bright, tangy fresh lemon juice and zest cut through the sweetness, offering a refreshing and satisfying clean eating dessert experience.
- Key SW Benefit: This recipe is incredibly low in Syns per generous slice, making it the perfect Syn-friendly treat for entertaining or a post-dinner indulgence.
Ingredients Needed
Cake Batter
- 4 large eggs, separated
- 1 tsp vanilla extract
- 1 lemon, zested and juiced
- 1/4 cup granulated sweetener (or to taste)
- 2 tbsp plain flour (Syn the flour, approx. 3 Syns total for the cake)
- 1/2 cup skimmed milk (Use as part of your Healthy Extra A allowance if needed)
- 1/4 cup custard powder (Syn the custard powder, approx. 2 Syns total for the cake)
- Pinch of salt
- Low-calorie cooking spray
How to Make Our Lemon Custard Magic Cake
- Prep: Preheat your oven to $325^\circ\text{F}$ ($160^\circ\text{C}$). Lightly spray an $8 \times 8$ inch baking dish with low-calorie cooking spray and line it with parchment paper.
- Separate and Mix: Separate the egg whites into one large bowl and the yolks into a separate medium bowl.
- Whip the Whites: Add a pinch of salt to the egg whites and whisk using an electric mixer until they form stiff, soft peaks. Set aside.
- Make the Base: In the yolk bowl, whisk the yolks with the sweetener, vanilla extract, lemon zest, and lemon juice until pale and creamy.
- Add Dry Ingredients: Gradually whisk in the plain flour and custard powder until just combined.
- Add Liquid: Slowly pour in the skimmed milk, whisking constantly until the batter is thin and runny.
- Fold Gently: Gently fold the stiff egg whites into the liquid batter in three stages. Do not overmix—you want small white clumps of air floating in the batter. This is what creates the three layers!
- Bake: Pour the runny mixture into the prepared tin. Bake for 40–50 minutes, or until the top is lightly golden and set. The center should still have a slight wobble.
- Cool and Chill: Remove from the oven and let cool completely on a wire rack. Then, chill in the refrigerator for at least 4 hours (or overnight) before slicing. Chilling is essential for the custard layer to fully set.
Storage & Serving Suggestions
- Storing: Store covered in the refrigerator for up to 4 days. The flavour actually improves the next day!
- Reheating: This cake is best served cold straight from the fridge. Do not attempt to reheat.
- Serving Pairings: Serve dusted with a light Syn-free sweetener, or pair with a dollop of fat-free natural yogurt and some Speed raspberries for extra tang and volume. This is a perfect quick breakfast or dessert.
Tips & FAQs
Q: Why do I need to chill the cake for so long?
A: Chilling is the key step for this healthy recipe. The magic happens when the cake cools: the heavier custard elements sink to the bottom while the light sponge elements float to the top. Skipping the chilling stage results in a wobbly, unset mess.
Q: Can I substitute the skimmed milk for something else?
A: Yes. You can use any milk that fits your Healthy Extra A allowance. Just ensure you measure accurately and adjust your daily allowance accordingly.
Q: I have trouble getting the stiff egg whites—any tips?
A: Ensure your bowl and whisk are completely clean and dry, as any trace of fat (especially from the egg yolks) will prevent the whites from stiffening. Use room-temperature eggs for the best volume. This volume is crucial for the light sponge layer.
Q: Is this suitable for easy meal prep ideas?
A: Absolutely. Because it needs to be chilled, this is a perfect meal prep recipe. Slice it into 8 portions and store them individually for an easy, pre-counted dessert throughout the week.
