Being an absolute lover of both cake and all things custardy, I was excited and a little intrigued when I stumbled upon this recipe for "Magic Custard Cake".
What's not to love about that I asked myself...
Keen to get started, I checked the pantry for my ingredients (nipped round the corner shop for the one or two bits I didn't already have) and got straight to it.
The ingredients are fairly basic, as is the method, but the end result is something quite deliciously special, which certainly doesn't disappoint.
So why magic?
Well, the magic all happens in the oven... pop in a a rather runny, lumpy looking cake batter and 30-35 minutes later take out a scrumptious custardy, cakey sweet treat of three separate layers... how on earth does that happen?! I'm sure someone with even a slightly more sciencey brain than me could explain, but then again that would only shatter my naive sense of wonder!
Anyway, somehow during the baking process the batter separates, creating a lovely semi-firm custard centre, sandwiched between a thin base layer and a cakey textured topping. Marvelous!
So if you fancy giving it a go yourself, the ingredients and method are listed below.
There's a cocoa version too for you chocoholics out there - simply replace a third of the flour with cocoa powder and voila... a Magic Chocolatey Custard Cake!
The Ingredients
- 4 large eggs
- 190g caster sugar
- 125g melted butter (unsalted)
- 190g plan flour (sifted)
- 500ml milk (lukewarm)
- 1tsp vanilla extract
- own choice of topping/accompaniment (see suggestions below)
The Method
- Pre heat oven to 170 degrees c
- Line a 20cm cake tin with greaseproof paper
- Separate eggs
- Beat together egg yolks and caster sugar until creamy and light in colour tip: do-able manually, but much easier with an electric whisk
- Gradually add melted butter and vanilla, mix on a low speed until combined
- Add flour a spoonful or two at a time into the egg yolk mixture, combine graduall tip: your mixture will become very dry at this stage... don't worry!
- Gradually add lukewarm milk, mixing on med speed as you go and until fully combined tip: mixture will become runny and batter-like... it's meant to
- In a separate bowl, whisk egg whites until soft peaks form, then gently fold into the batter mixture tip: don't over mix - lumpy is good!
- Pour your batter into the prepared cake tin and bake for 30-35 mins and until golden brown on top tip: should be a little bit of wobble - will firm up as it cools
- Allow to cool in tin before removing, slicing up, and serving however you choose.
Variations and Serving Suggestions
- Serve just as it is, perhaps with a dusting of icing sugar
- Replace vanilla with lemon extract / sprinkle over a little grated lemon rind just before serving
- Top with a dusting of sweet spice (Cardamom, Nutmeg, Cinnamon)
- Serve with a dollop of creme fraiche / ice cream / whipped cream
- Pour over some single or double cream
- Serve with a side of berries/summer fruits and drizzle with a summer fruit coulis
- Replace approx 1/3 of the flour with cocoa powder for a deliciously chocolatey version
Experiment and enjoy... the possibilities are endless!
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