Magic Custard Cake Recipe
Magic Custard Cake is a very simple cake; it requires no frosting – just a sprinkling of powdered sugar – and doesn’t look particularly fancy. It can be served with fresh summer berries (as pictured), for a nice presentation, but that isn’t absolutely necessary. This cake stays moist for several days, but don’t expect it to last that long.
4 eggs, separated
3/4 cup sugar
1/2 cup melted butter, (1 stick)
3/4 cup flour
1/2 teaspoon salt
2 cups milk, heated to lukewarm in the microwave
1 teaspoon vanilla
- Preheat oven to 325°.
- Spray an 8" x 11" or 8" x 8" glass baking dish with non-stick spray, and line with parchment.
- Place the egg yolks, sugar, melted butter, flour, salt, and half of the milk in a blender container; blend for about a minute.
- Add the remaining milk and vanilla; blend until smooth.
- In a separate bowl, beat the egg whites until they are stiff, but not dry.
- Pour the milk mixture into the egg whites.
- Carefully fold them into the custard mixture; there will be a few lumps, but that is as it should be.
- Pour the batter (it is very thin) into the prepared baking dish.
- Bake about 1 hour or the top is puffed and golden brown and the center is set.
- Remove from the oven, cool thoroughly, and dust generously with powdered sugar before cutting into 12 squares.
Amount Per Serving
Calories 199 Calories from Fat 97
Percent Total Calories From: Fat 49% Protein 9% Carb. 43%
Nutrient Amount per Serving
Total Fat 11 g
Saturated Fat 6 g
Cholesterol 97 mg
Sodium 216 mg
Total Carbohydrate 21 g
Dietary Fiber 0 g
Sugars 13 g
Protein 4 g
Vitamin A 9% Vitamin C 1% Calcium 0% Iron 2%
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