Magic Custard Cake
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
  • ½ cup (113g) Butter
  • 2 cups (480ml) Milk
  • 4 Eggs, separated (70g each)
  • 4 drops White Vinegar (I used 1 tbsp caster Sugar)
  • 150g Confectioner's sugar/Icing sugar - sifted (I used 140g)
  • 1 tbsp Water
  • 1 cup (115g) Plain flour
  • zest from one orange
  • 1 tsp Vanilla extract
  • extra confectioner's sugar for dusting (I used snow powder)
  1. Preheat the oven to 325F/160C. Line a 8 x 8 inch square cake pan all sides up.
  2. Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside. Combine sifted flour and orange together, set aside.
  3. Whisk the egg whites to foamy and add 1 tablespoon of sugar into it, continue to whisk to stiff peaks. Set aside.
  4. In another mixing bowl (I used Kenwood mixer), whisk the egg yolks and icing sugar until light. Mix in the melted butter and the tablespoon of water for about 2 minutes or until evenly incorporated.
  5. Mix in the flour until evenly incorporated. Slowly beat in the warm milk and vanilla extract until everything is well mixed.
  6. Fold in the egg whites, ⅓ at a time with a rubber spatula. Repeat until all of the egg whites are folded in.
  7. Pour the batter (stir as you pour) into the prepared pan and bake for 45-60 minutes (I baked for 60 minutes) or until the top is golden. Allow cake to completely cool before cutting and then dust with confectioner sugar or snow powder.
  8. Best to chill the cake for few hours before cutting as the cake still stays very soft after baked.

Recipe adapted from
White On Rice Couple (originated from a Spanish blogger ~ Mabel’s Tarta Magica)
Recipe by Anncoo Journal at