A dreamy three-layer cake that magically separates into a custard, cream, and sponge while baking – indulgence without guilt!
Servings: 8
Total Time: 1 hour 10 minutes (Prep: 15 min | Bake: 50–55 min)
Difficulty: Medium
Calories per Serving: ~180 kcal
WW SmartPoints: 5 per slice
Macros per Serving: Protein: 7g | Carbs: 20g | Fat: 6g | Fiber: 1g
Introduction
There’s something undeniably magical about a dessert that transforms in the oven—Ultimate Magic Custard Cake is exactly that. With its delicate layers of custard and cake baked into a single pan, it’s a dessert that looks fancy but is surprisingly simple to make. For anyone following Weight Watchers, this cake is a dream: indulgent flavor without blowing your points.
This WW-friendly magic custard cake is soft, creamy, and slightly wobbly in the middle—perfect for dessert lovers seeking a guilt-free treat. Every bite is a balance of rich custard and airy sponge, making it a wholesome, satisfying option for family gatherings or a weekday dessert.
With minimal ingredients and straightforward steps, this recipe promises a quick, macro-conscious, and crowd-pleasing dessert that fits neatly into your Weight Watchers plan.
Why You’ll Love This Recipe
- Sensory Appeal: Silky custard with a tender, lightly golden cake layer—looks stunning on the plate.
- Flavor Highlight: Subtle vanilla notes balance the creamy custard and soft sponge perfectly.
- WW Benefit: Low in SmartPoints, high in satisfaction—perfect for guilt-free indulgence.
Ingredients Needed
For the Custard Base:
- 4 large eggs, separated
- 500 ml skimmed milk
- 80 g granulated sugar (or sugar substitute for WW)
- 1 tsp pure vanilla extract
- Pinch of salt
For the Cake Layer:
- 40 g all-purpose flour
- 20 g cornstarch
- 1 tbsp sugar (optional, adjust for points)
How to Make Our Ultimate Magic Custard Cake
- Preheat your oven to 160°C (320°F) and line a 20×20 cm baking pan with parchment paper.
- Whisk egg yolks with sugar until pale and creamy. Add vanilla extract and milk, mixing until fully combined.
- Sift flour and cornstarch into the yolk mixture and gently fold to avoid lumps.
- Beat egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the custard mixture, keeping it airy.
- Pour the batter into the prepared pan, smoothing the top.
- Bake in a water bath for 50–55 minutes until the top is lightly golden and set but still slightly wobbly in the center.
- Cool completely in the pan, then refrigerate for at least 2 hours before slicing into 8 squares.
Storage & Serving Suggestions
- Storing: Keep covered in the fridge for up to 3 days.
- Reheating: Best served chilled, but you can allow slices to sit at room temperature for 15 minutes.
- Freezing: Not recommended as custard texture may separate.
- Serving Pairings: Enjoy with fresh berries or a dollop of zero-fat Greek yogurt for extra protein while staying WW-friendly.
Tips & FAQs
Q1: Can I use a sugar substitute?
Yes! Stevia or erythritol works perfectly and keeps SmartPoints low.
Q2: Can I make it gluten-free?
Replace flour with a gluten-free blend and ensure cornstarch is gluten-free. SmartPoints remain similar.
Q3: Can I make mini servings?
Absolutely. Divide into muffin tins for smaller, portion-controlled desserts. Adjust bake time to 20–25 minutes.
Q4: How do I prevent the custard from cracking?
Bake in a water bath to maintain gentle, even heat and prevent cracking.
Q5: Can I add flavor variations?
Try a sprinkle of cocoa or lemon zest in the batter for a WW-friendly twist.
