Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Friday, 6 June 2014

Magic Custard Cake

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We have two sets of missionaries here in the Chester Ward (church congregation) area.   A set of two young elders (boys) and a set of two young girls.   I try to feed each couple once a month.  I would feed them more often, but once a month per couple is all we are allowed.

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I do like to spoil them when we have them.  I like to think that if I had children who were out doing missions someone would be taking good care of them, and so I like to take good care of the missionaries who serve here.   They work really hard and sacrifice a lot do to what they are doing, and so I do like to spoil them a bit if I can.

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We had the Sister Missionaries here on Tuesday evening for their tea and so I cooked them a nice dinner, and then for dessert I made this Magic Custard Cake, which I served with some lovely fresh English Strawberries.

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This is such a delicious cake to make . . . I hesitate to call it a cake really . . .  as it is somewhat of a cross between a cake and a pie.   The only thing I guess you could say for certain about it is that it's totally delicious, and very simple to make.  

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It uses simple every day store cupboard ingredients . . .  eggs, flour, sugar, milk . . .  and a bit of melted butter and vanilla.  When you have it all mixed together, you end up with a really thin batter and you think to yourself this is never going to work!  It looks like soup . . .  but . . . when you put it into the oven and bake it something magical happens . . .

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Presto chango!  You end up with the most delicious dessert, which has almost a crust on the bottom . . . the most fabulous custardy layer in the centre  . . .  and a thin layer of cake on top.  It really is amazingly marvellous.  I am sure it is chemistry that does it!  But I don't know just what kind of chemistry!

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I only know that we absolutely love it, especially the Toddster!   He especially adores custard tarts and warm custard with his fruit pies and puddings and so this is one of his favourite desserts that I make for him.  You don't have to serve it with strawberries . . .  any fruit will do, and in all truth it's fabulous all on it's own!  Simple ingredients.  Easy to make.  Magically delicious.  You just can't ask for more than that!!

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*Magic Custard Cake*
Makes one 8 inch round cake

This is an old recipe for a cake which separates into three layers.  You get a crust on the bottom, custard in the middle and a cake on top.  Dusted with icing sugar and served with fresh berries
it's a delight in the warmer months.  

4 large free range eggs at room temperature, separated
1 TBS water
150g caster sugar (1/2 cup plus 2 TBS)
125g of butter, melted (1/2 cup)
115g of plain flour (3/4 cup)
500ml of milk at room temperature (2 cups)
2 tsp vanilla extract
To serve:
icing sugar to dust
fresh berries   

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Preheat the oven to 160*C/325*F/ gas mark 3.   Butter an 8 inch round baking tin very well.  Or line with baking paper and butter the paper.  (Don't be tempted to use a spring form pan as this is a very liquid
batter and it would leak out.  (I used 8 inch round parchment liners which I get from Lakeland.)

Beat the egg whites until stiff.

In a clean bowl beat together the egg yolks with the sugar, water and vanilla until light.   Beat in the melted butter and beat for one minute.   Beat in the flour.   Add the milk and beat until it is well incorporated.
Gently fold in the egg whites to combine.  Pour into the prepared pan.  Bake for about 60 minutes, or until the top is golden brown and a toothpick inserted near the centre comes out clean.  Allow to cool in the pan
for at least 3 hours prior to serving.   

Dust with icing sugar and cut into wedges to serve.  We like fresh summer berries with this.


58 comments:

  1. I have been wanting to try this for years..:)

    maybe not this exact one..but now you have encouraged me to do so:)

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  2. Marie do you beat the egg whites or just add them as they are? It is pudding time of the year so I might try this for mum and dad.

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  3. Definitely on my list to make!
    Julie xxx

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  4. Oh, I hope you try it Monique! It's a winner!

    Suzan, you beat the egg whites until they are stiff.

    Thanks Tracey!

    Julie, you'll love it!

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  5. I have made a version of this many times but it has lemon juice in it which gives it a tang. I have only served it as a pudding when still warm. I'm wondering if you didn't use a springform pan how you got it out of the pan. Is it sturdy enough yo turn upside down. I see ridges on the sides of your cake. What are these?

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  6. Can't wait to try this! Looks so melt-in-the-mouth delicious!!

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  7. Hi Rock Rose, I served it at room temperature. I baked it in a deep round cake tin and I used a full parchment paper liner. You can buy them in a pack from Lakeland, that is what makes the ridges around the edges as they have wrinkly edges. Here is a link: http://www.lakeland.co.uk/search/ks_cake-liners/q02.r16.1?gclid=CJnb-cXN6b4CFSrpwgodXjgAQQ&src=ggbak&s_kwcid=AL!49!3!38143071131!p!!g!!cake%20tin%20liners&ef_id=Ue0QggAAASjkbGn2:20140608060259:s

    They are like cupcake liners, except cake size!

    I hope you like it Kanak! It IS melt in the mouth delicious!

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  8. This looks like something that I should try.

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  9. I think you should too Angrycat! It's fabulous!

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  10. Oh Marie, this is my idea of heaven. I LOVE custard but I'm in the minority in my house, so I never make it (or anything custard-y) because I know I'll end up eating it all. But maybe I could make this cake and change their minds... pinning this right now!

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  11. I can't imagine anyone NOT liking this Lucy! It's almost addictive! I should have called it Crack cake! lol

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  12. Made and LOVED. I suppose I should share the rest of it with the husband and kids, though. I promise I will.

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  13. Anna, you don't know how happy it makes me when someone makes what I have created and then comes back to let me know that they enjoyed it. Thank YOU so much for making my day! xxoo

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  14. This looks so good. Definitely a treat, but I think everything you make is a treat, Marie.

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  15. Oh Carol, you are so kind to me. I eat far too many treats, but you are so right, this is a fabulous treat! I hope you make it sometime! xx

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  16. Marie..can you tell me how far ahead I can make this cake? I have friends coming over for dinner Saturday. Can I make it Friday .... or Saturday morning?
    Thank you.

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  17. HI Dorothy! You can certainly make it on Friday evening! It will be fine. It will keep for several days actually without any problem. I hope you all enjoy it like we do!

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  18. I can't wait to make this!! My only question is about turning it out... Will it fall apart? I can't find cake liners like that around here... You mentioned that the batter is really runny, what if I used a springform pan and wrapped the sides and bottom in foil so it wouldn't leak? Thoughts??

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  19. The batter really is liquidy April! I cannot say for sure that it would not leak, even wrapping it. It will not fall apart. I let mine cool completely in the pan and lifted it out. It came out like a dream. These cake tin liners are just like a cupcake paper. I had a thought though. You could cut out four strips of baking or wax paper that you could lay criss cross across your pan, leaving enough overlang to be able to lift it out easily once it had set for the three hours. Place them into the buttered pan. Butter them. Then lay a sheet of baking or wax paper cut to the size of the bottom over top to hold them down. Butter that too. And then pour in the cake batter. I am sure that would work wonderfully! Let me know how you make out! xxoo

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  20. Omy Marie this custard cale look abdolutely georgeus:)
    xo

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  21. Oh this is such a special cake, it's the kind of cake you make for dessert when having company and everyone loves it. Thanks for the recipe!

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  22. You are right Cheri! It is a dessert everyone loves! I hope you try it out! And, you're welcome!

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  23. Gloria, thanks! It is absolutely flipping gorgeous!

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  24. Marie ..... wanted to let you know that my company enjoyed the Magic Custard Cake. A very easy cake to make bit the result is just delicious. Thank you for the recipe.

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  25. Dorothy thank you so much for coming back to let us know! I am so happy your guests enjoyed it!!

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  26. I would love to try this recipe, but I find it is very hard to read anything on your page. The background is just too dark.

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  27. This is more labor intensive than usual for me, but I gave in to the delicious inviting photo. Once again, what a taste treat, Marie. You are amazing!! Thank you.

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  28. So glad you enjoyed Sharon! Thanks so much for taking the time to let us know! xxoo

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  29. Debbie, the background is actually white behind the writing, the print should only show at the sides. I suspect you are on a Mac, which doesn't view properly. I don't know if there is a setting you can change on your machine, or you may want to read on your phone or ipad. They work fine. Other than that, I guess you are out of luck. You can click on the printable recipe link beneath the recipe titles which will take you to a page that has only the recipe on it.

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  30. I have this in the oven as we speak. My first try at this type of cake didn't go very well. When I gently fold in the egg whites, how much am I supposed to incorporate them? I didnt want to overfold them so I stopped and poured into my pan with ths egg whites looking lumpy. Is that wrong?

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  31. Elaine, when something is properly folded in it is not at all unusual to see streaks of white. If you can't then you have over folded. I think your cake will be fine. I hope your cake turned out well and that you enjoyed it!

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  32. Elaine Donohue has left a new comment on your post "Magic Custard Cake":

    Marie, as it turned out, my top layer was my some what lumpy egg white layer and was fine.It set up perfectly. The custard is delicious. It was very brown after 45 minutes in a 325○ oven, so I took it out with the worry it wasn't fully cooked, but it was. Thanks so much for this recipe.

    Elaine, I accidentally deleted your comment, and so have copied and pasted here via my e-mail! Sorry about that!

    I am so very happy that your cake turned out well. I think this is pretty much a NO fail and very forgiving cake! Doing the happy dance for you! xxoo

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  33. Hi Marie :)
    I just put this cake in the oven. Im making it for my Sister's birthday dinner so I am crossing my fingers it comes out as beautiful as yours! Thanks for posting the recipe. It was easy to whip up. I ll let you know how the end results are. Thanks again!

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  34. Lor, I am on pins and needles wondering how it all went. Good I hope!! xxoo

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  35. Just wanted to let you know that we made this yesterday and it came out perfect and was absolutely delicious! Thank you so much for sharing!

    We used the seeds from one vanilla pod instead of vanilla extract, which made it taste lovely and natural, and we baked it in a silicon cake mould.

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  36. So glad you enjoyed this Faffy Tea! Thank you so much for taking the time to let us know! I love that you used the vanilla seeds. Scrumptious!

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  37. This looks wonderful, I really want to make it, but I have a gluten intolerance. Do you think it would work with gluten free flour mix in place of the wheat flour? I make perfect sponges just by substituting this. Thanks!

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  38. I cannot say yes with any authority Amy, not having done so. All you can do is to try and see what happens. Let us know how you get on? xx

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  39. There is not a lot of flour in it, so it might work out very well.

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  40. This is cooling on my side right now and its going to be a long 3 hours as the aroma alone has me drooling if it tastes has good as it smells definately going to be a winner in my home

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  41. Sabrina, you are in for a real treat! I promise you it will be well worth the wait! xx

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  42. Do you think this would work in a 9in pie pan?

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  43. I wouldn't like to say for sure Kalli, as I have never tried it in one.

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  44. Hi Marie, I love this post!
    I'm fairly new to the baking game, but this was so easy to follow, and thankfully my attempt tasted delicious - definitely will make again. Big thanks! Lydia x

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  45. Lydiloo, thanks so much for taking the time to let me know this was enjoyed and worked well for you! I really appreciate your taking the time! xx

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  46. I saw your recipe yestarday and I had to try it immediately. O my God! Success at first trial. Thank you so much!
    I add some cream of tartar to the whites which made the upper crust look and taste as sponge crust. I almost had to swear to people that this was only one very liquidy batter :). And I follow the suggestion in one comment and add some lime zest and juice also. The cake is almost over.
    Thank again and again for sharing this.

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  47. Christina I am so happy you made it and enjoyed it! Love your suggestions. That is the fun of cooking, being able to tweak recipes to create something that you really enjoy! I must try some lime zest and juice myself. I do love the flavour of lime! xoxo

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  48. Hi Marie I am looking for a cake recipe to make for my family gathering this Christmas , and came across this 1 , looks lovely and easy to make just what am looking for will let you know how I get on.

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    1. GREAT choice Pat! Your family will love it!

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  49. Looks like it's "to die for". I'm in pain that I can;t eat that right now !!!!!!!! Gorgeous, delicious-looking photos !

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    1. Thanks L. Ross, with just a little bit of effort you could be eating it today! xo

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  50. Thank you, am going to make it for the church group on Wednesday which is tomorrow!

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    1. They're in for a real treat Tina! xo

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  51. Hi,

    This cake looks amazing! All I have on hand is Lilly white, self rising flour. How do you think it'll affect it negatively?

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    1. Hi H. I would not use any self rising flour as it has a rising agent in it and the cake would no turn out the way it should. Hope this helps.

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