Magic Custard Cake

©MakeMineLemon - Magic Custard Cake

©MakeMineLemon – Magic Custard Cake

It has been hotter than Hades here for the last couple weeks. I guess we are being punished for all the good weather when others were suffering. The air-conditioning has been running nonstop.  While I am never at a loss for words about food I had really started to stress about what I was going to blog about. I usually manage to stay a little ahead of my posts because I have a list as long as my arm rattling around in my head, but appetites wane and nothing sounds good because it is so hot. I began to think I might have to come up with a witty story about cheese and crackers. So what to do when you are a wimpy flower that wilts in the heat and humidity? You wait.

GARD Pro Not Registered

Then while checking out other sites I discovered Magic Custard Cake and then we caught a break, the temperature dropped, so I thought I would hurry and experiment with this cake because the weathermen are threatening us calling for more heat after a few days respite.

©MakeMineLemon - Magic Custard Cake Ingredients

©MakeMineLemon – Magic Custard Cake Ingredients

This Magic Custard Cake recipe I found on WhiteOnRiceCouple’s site. They got it from Mabel Mendez, a Spanish Blog. There are multiple links on their blog referencing this cake by different bloggers.  So apparently she really did her research.  I wanted to check out Mabel’s because she had a YouTube video. Although I only understand a minuscule amount of Spanish, I wanted to see her technique in action. She advises you can use confectioners sugar or granulated sugar. If you use granulated it will be sweeter – your choice.  I was looking for something that is not too sweet.

©MakeMineLemon - Magic Custard Cake Liquid

©MakeMineLemon – Magic Custard Cake Liquid

I really like the idea of such few ingredients. I think the hardest part about it was whipping the eggs and folding them into the milky mixture. I whipped my whites first, then used my hand mixer for the liquid part, but I think I could have just used a whisk.  If you make this be sure to use a deep bowl because it tends to splatter.

©MakeMineLemon - Magic Custard Cake Ready for the Oven

©MakeMineLemon – Magic Custard Cake Ready For the Oven

I made this Magic Custard Cake as directed, but I was having a little problem holding myself in check, because I really wanted to experiment, but if something went wrong how will I know how to fix it?  My end goal is to add a little nutmeg for an eggnog dessert for the upcoming season.  Maybe even a little pumpkin spice would be nice for pumpkin season.    There is also a chocolate version for all of you chocoholics.

©MakeMineLemon - Magic Custard Cake in a Pan

©MakeMineLemon – Magic Custard Cake in a Pan

I was really glad to use a scale. It just makes life so much easier.  This cake is so liquid you may think you do not have enough flour but with the scale there is no doubt you have the correct amount.  One last comment – I see many sites call for a 350°F – In my opinion this should only be 325° F because a higher heat will toughen your eggs making the custard rubbery.

My pan leaked a little so I would not advise you to use the springform.  I wanted to make this in a different pan, but I have broken my Pyrex.     I really want to invest in a few new pans, but have yet to make up my mind what is the smartest investment and I don’t want to suffer buyer’s remorse. Pyrex is not what it used to be – it has been known to shatter so I am a little spooked about the new stuff.  Does anyone out there have a suggestion for great baking pans? Do you have a favorite brand? A favorite material?  Do you have a pan you wouldn’t want to do without?

Thank you WhiteOnRiceCouple (Todd & Diane). Thank you Mabel Mendez for a delicious dessert.

5.0 from 1 reviews
Magic Custard Cake
 
Ingredients
  • ½ cup (113g) unsalted Butter
  • 2 cups (480ml) Milk
  • 4 Eggs, separated
  • 1¼ cups (150g) Confectioner's Sugar
  • 1 Tablespoon (15ml) Water
  • 1 cup (115g) Flour
  • 1 teaspoon (5ml) Vanilla Extract
  • Extra confectioner's sugar for dusting
Instructions
  1. Mise en place ~ Gather ingredients
  2. Preheat the oven to 325°F.
  3. Lightly butter an 8"x8" baking dish.
  4. Melt the butter; set aside.
  5. Warm the milk to lukewarm; set aside.
  6. Separate yolks from whites.
  7. Whip the egg whites to stiff peaks; set aside.
  8. Beat the egg yolks and sugar until light.
  9. Add in the melted butter and the tablespoon of water for about 2 minutes or until evenly incorporated.
  10. Add in the flour just to incorporate.
  11. Slowly add in the milk and vanilla extract.
  12. Gently fold in the egg whites, ⅓ at a time until all of the egg whites are folded in.
  13. Pour the batter into the prepared pan.
  14. Bake for 45-60 minutes or until the top is golden.
  15. Allow cake to completely cool before cutting; then dust with confectioner's sugar

Taking this to

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Jane’s at Melt In Your Mouth 
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Kayla at Sweet Sharing Monday
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Marty’s at Inspire Me Tuesday 
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Kathe ‘s at Your Gonna Love It Tuesday
Alice’s at Empty Your Archive 
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39 Responses to Magic Custard Cake

  1. I’m so glad that you got a break in the weather and could bake. 🙂 I laughed at your “thought you were going to have to blog about cheese and crackers”!

    My favorite pan is my 10 1/2 iron skillet, but your Magic Custard Cake looks better in the spring form pan. 😉 I am a little leery of Pyrex, too. I had a 9X13 Pyrex full of cake batter shatter all over the inside of my (NOT self-cleaning) oven a couple of years ago. The house smelled divine, but the oven was just indescribably horrific! 🙂

    Love, Joy
    Yesterfood

    • Ms. Lemon says:

      Thanks for commenting Joy. I was quiet happy with the cake, but I continue to work on presentation and it seems I always have the wrong pan. I am so sorry about your shattered pyrex. I am hearing more and more of those type of accidents I no longer trust them.

  2. Oh, my goodness…that looks amazing…and really different! Good idea about adding nutmeg or pumpkin pie spice for the season!…hugs…Debbie

  3. Bismah says:

    This cake looks so delicious! I will have to try this recipe for sure. I like that it id mafe from scratch with all natural ingredients.
    Stopping by from the “Lovely Ladies Linky”.
    Now following you on, G+, Pinterest, and Facebook.
    Have a great week 🙂
    Bismah @
    Simple Mama

  4. Khammany says:

    This magic custard really looks magical and delicious! It looks like a great light dessert! Thanks so much for visiting my blog!

    • Ms. Lemon says:

      Thank you for visiting. I really liked the confectioners sugar as opposed to granulated. It made it light like a soufflé and a custard combined.

  5. teresa says:

    This is going to be the perfect dessert for a green chile stew. I’ve been wondering what to make. Regarding Pyrex, a major ingredient has changed due to regulations, but Pyrex will always shatter if exposed to the very high heat of a broiler or (obviously), direct flame. The temperature range used to be on the bottom of the pans, which I chose to ignore…only once. Lovely dessert. Glad I found you from SoneGable.

  6. Kitty says:

    I have never heard of custard cake, Madonna, but it sure looks tasty! I hope you find the perfect baking pan and let us know what it is. My Pyrex has never shattered and when using glass, I always turn down the oven by 25 degrees.

    • Ms. Lemon says:

      Thank you for visiting Kitty. The cake has three layers, the crust, the custard, and meringue-like topping.

      The new pyrex is not like the old so it is not as strong as the original.

  7. I love the three layers…it sounds light and delicious. If I use a springform pan in a recipe that has a thin batter, I wrap the outside of the pan with foil.

    • Ms. Lemon says:

      Karen, This is a light custard. I think if you use granulated sugar it would be heavier and sweeter, but I liked the light version, and it was not too sweet. I like sweet, but it has been so hot here I really appreciated that it was light. I guess I should have wrapped my pan especially because the batter is so soupy, but I was told this was a no leak pan. I guess I should not have been so gullible. I did bake it on a sheet pan which saved the day. I really need new pans.

  8. Ashley says:

    WOW! That looks so delicious!! My husband (and his father!!) love this kind of desert. I just may have to make it for Sunday night dinner.

    Thank you for sharing.

    By the by I am hosting a linky party, you should link this recipe up to it! Here is the link: http://gritstheblog.blogspot.com/2013/09/little-friday_12.html

    ~ Ashley w/ gritstheblog.blogspot.com

  9. Ashley says:

    Thanks for the link-up!!

  10. We’re just getting a break in the heat, I love it! Your cake sounds delightful, I do love anything with the words magic included 🙂

    Oh, and about your pan dilemma, you could try a trick that I learned from a friend of mine. You go to the nicest kitchen store in town and talk to the manager. You ask him what kind of pans he would buy for his wife. If he doesn’t have a wife, you ask if he has a mother. Then you ask what kind of pans he would buy for his mother. It works like a charm, my friend is a pro at this! 🙂

  11. This looks so good, I love custards! I am definitely going to try this.
    Over The Apple Tree

  12. Monique says:

    I am glad you made it and it works..as I have seen it and wondered also..
    It looks lovely madonna.
    Funny I would use a springform too.. can you add foil around the oustide to prevent leakage?
    Ther’s a mold out there for everything..
    But this looks deliacte to unmold..so a springform is all I can think of:)

    • Ms. Lemon says:

      The pan said leak-proof, silly me. I baked it on a half-sheet pan on parchment, but I was anxious before it finished baking. I am thinking about a square/straight side Chicago professional and then just line it with parchment. I just want it to be multitask bakeware and then I want it to last a hundred years. 🙂

      • Mary says:

        You might try lining with parchment paper. I do this with my spring form pan. Cut a large circle for the bottom and wrap a long length round the inside of the spring form. You can always wrap a bit of foil on the outside. To hold the parchment paper in place (it can shift a bit… I brush the pan with a very thin film of oil or butter.

        • Ms. Lemon says:

          I did use parchment, but I may have tried for a tighter fit before adding the batter. Brushing with butter sounds like a good idea.

  13. Hot or not, this cake looks so delicious I will have to try it asap!

  14. I wanted to invite you to the Friday Flash Blog Party, the best linky in town! I hope you’ll join us and link up. Who knows. You may just get highlighted!

    The party goes on ALL weekend.

    Jennifer @ The Jenny Evolution
    http://www.thejennyevolution.com

  15. I only wish I could keep up with your delicious dishes. I know I could make and eat one a day and never keep up. This looks so good. I do agree a bit of nutmeg would be great for the holidays.
    Thanks for sharing, I am pinning.
    Have a great week and thanks for visiting me. ginger

    • Ms. Lemon says:

      Thank you for visiting Ginger. I am so tempted to make it again with nutmeg; I think it would taste like eggnog and that is always welcome during the holidays.

  16. Looks delicious!! Can’t to try this since I have never made one before….can’t wait to see what “flavor” you make next:) Lynn @ Turnips 2 Tangerines

  17. Winnie says:

    It looks very good, and I think my family would love it 🙂

  18. Nice to meet you Ms. Lemon. Would you recommend a little lemon juice and zest in this instead of the vanilla? Sounds like it may be lovely.
    Since I have found Temptations bakeware at QVC.com I am eliminating all other baking dishes from my kitchen a bit at a time. Baking and clean up is amazing and they are so pretty in many different patterns and colors. I am collecting the red Floral Lace pattern.

    • Ms. Lemon says:

      Thank you for visiting. I will have to go check QVC. I am not sure about adding the lemon. It may curdle the milk. I tried really hard to stick to the recipe the first time. If it works for you let me know.

  19. This looks so good. I would love this for sure. Thanks tons for linking to Inspire Me. Hugs, Marty

  20. Jann Olson says:

    Oh my gosh, I love custard and this looks so delicious! Pinned. Thanks for sharing it with SYC.
    hugs,
    Jann

  21. Jann Olson says:

    Just hopping by to let you know that I will be featuring you at SYC today.
    hugs,
    Jann

  22. Poppy says:

    Light and airy and delicious looking! Love the way the top bakes up; such an interesting texture! Thanks for sharing and good luck finding just the right pans!

    Poppy

  23. I have got to try this! Looks absolutely amazing! I’ll be sharing on Pinterest 🙂

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