Magic Custard Cake 魔术卡士垯蛋糕
I’m sure many of you especially in the Facebook baking group have heard of this popular Magic Custard Cake. Recently I noticed many aspiring bakers have baked this magic cake with many flavours like chocolate, green tea or pandan. The ‘Magic’ of this cake, is that there’s only one batter but three distinct layers will appear after baked. There’s a dense layer at the bottom, a custard layer in the middle and a soft cheesecake like top layer.
I’m so inspired by all the bakers out there, especially from Cheryl. You can also watch a very detailed tutorial by Cheryl. I too can’t wait to try this out baking this cake and I baked this cake with orange zest two days ago, with some adjustments. I’m very pleased with the end result. My magic cake came out beautifully in 3 layers and there were no cracks on the surface. The texture was perfect, simply to die for!
Magic Custard Cake
Prep time
Cook time
Total time
Author: Ann Low
Serves: 5 servings
Ingredients
- 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)
Instructions
- Preheat the oven to 325F/160C. Line a 8 x 8 inch square cake pan all sides up.
- 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.
- Whisk the egg whites to foamy and add 1 tablespoon of sugar into it, continue to whisk to stiff peaks. Set aside.
- 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.
- Mix in the flour until evenly incorporated. Slowly beat in the warm milk and vanilla extract until everything is well mixed.
- Fold in the egg whites, ⅓ at a time with a rubber spatula. Repeat until all of the egg whites are folded in.
- 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.
- Best to chill the cake for few hours before cutting as the cake still stays very soft after baked.
Notes
- 魔术卡士垯蛋糕
- 这魔术蛋糕真的很神奇。只用一份面糊既然能烤出三层次混合口感的蛋糕。底层像“糕”，中间是软软的“卡士垯” 而上面那层像轻软的“乳酪蛋糕” 你也试试看是否能烤出两层或三层蛋糕！
- 材料：
- 113克 无盐牛油
- 480毫升 鲜牛奶
- 4个 全蛋，（约70克）蛋黄蛋白分开
- 1汤匙 细糖
- 140克 糖粉，过筛
- 1汤匙 清水
- 115克 面粉，过筛
- 1粒 鲜橙皮屑
- 1茶匙 Vanilla香精
- 适量的糖粉洒在蛋糕表层 （我用防潮粉）
做法：
- 预热烤箱至160度。准备一个8寸方烤盘，铺上烘焙纸，让纸的边缘高过烤模侧壁，备用。
- 融化牛油，搁置一边，备用。 鲜牛奶加热至温，备用。过筛面粉和橙皮屑混合一起，备用。
- 用搅拌机高速度把蛋白搅拌至泡泡状态，加入细糖打至坚挺状，备用。
- (我用Kenwood搅拌机)将蛋黄及糖粉以低速度搅打均匀。倒入牛油和清水，搅打约2分钟至完全混合。
- 倒入面粉搅匀。接着把微温的鲜奶和Vanilla香精慢慢的加入面糊里，搅至均匀即可。
- 蛋白霜分3次拌入面糊里，用橡胶刮刀轻轻翻拌至匀即可。
- 将面糊（边搅边到）倒入烤盘，放进预热烤箱的中间层，烤约45-60分钟(我烤了60分钟）或蛋糕表面呈金黄色即可。
- 将蛋糕连烤盘一起待凉，然后放进冰箱冷藏数小时后才脱模。洒上防潮粉，切片即可享用。
- 蛋糕烤出来后，体质还是非常的松软，所以必须把蛋糕冷藏后才好切。（我是把蛋糕留到隔天）觉得蛋糕冰冰凉凉的时候最好吃。
I’m linking this post to the ‘Little Thumbs Up’ event and the theme for June is ‘Butter’ organized by
Zoe of ‘Bake for Happy Kids’, Doreen of ‘My Little Favourite DIY’ and hosted by
Jozelyn of ‘Spice up my Kitchen’.
**********
我喜欢冷藏后再吃~好妙哦!!
层次分明,很美呢。。。我也很好奇它的口感。。呵呵
yummm … can I have a slice of that please 🙂
HI Ann!
I too have been seeing this cake often lately. Yours looks magnificent! I remember a cake from the 60s that magically made two layers but never three. How very cool. It sure looks light and fluffy and simply heavenly!
Thank you so much for sharing, Ann…
envy envy envy.. pretty pretty pretty!!!!
美到爆咯。。。很喜欢蛋糕上那些糖粉圈圈。。。我呀。。。打算周末做这个,无奈,孩子生病了。。。又要留待下个星期了。。。
谢谢你连接小拇指。
好红的蛋糕!改天一定要试试这magic蛋糕的口感。。。
Ann, 你做的很美,明显三层次,非常成功!
I also bookmarked this recipe after seen so many bloggers tried out, curious to find out the taste ^_^.
真的好神奇哦!有时间也要试试看这魔术蛋糕。
谢谢你的分享。
Wow! Yours really look stunning, the best i have seen so far. Your beautiful cake has convinced me to give this a try after reading so much about it!
Wow!! Ann~~真的很神奇的蛋糕~~~ 很適合貪心的我。。。哈哈哈!!太愛!!
can add cream of tartar while beating the whites?
Yes, can add 1 tsp of cream tartar to the egg whites.
Dear Ann
Thank you for sharing this amazing recipe. At first I thought I didn’t bake the cake correctly and after baking, the cake starts to ‘shrink and sink’ and I got worried. When my family members tried, they all said it’s good and unique! I compared mine with your picture and phew… yes, similar to yours, with 3 distinct layers. That’s very comforting 🙂
Wendy
Hi Wendy, I’m so happy to hear that you’ve achieved the 3 layers in this cake. Well done!
Hi Ann, I've tried this and manage to get the 3 layer. Taste delicious! Just would like check with you that why my top layer very thin which around 0.5cm, second layer around 0.5 and the bottom will be thicker around 2cm.
Hi Sock Mooi Heng, WOW! Happy to hear that you achieved the 3 layers :)I think you should tired the mixture before you pour it into the cake pan to get perfect layers.
Hi ann,Beautiful 3 layered cake. Could you please tell me what are the pressure points to look out for making this cake. I am going to make it fo my hubby's birthday this week. Thanks a lot & God bless
Hi, Just follow the steps of making this cake especially when pouring the batter into the cake pan, stir as you pour.
Please leave your name in your next comment.
Thank you 🙂
Hi AnnIs it ok to just grease the one piece pan instead of lining it? Don't know why, but, my cake always goes out of shape T_T and the side and bottom sticks to the baking paper (I'm using the greaseproof baking paper bought from Phoon Huat). Would appreciate your advise. ThanksMel
Hi Mel,I bought the greaseproof paper SAGA brand from PH. So far no problem. If you just grease the cake pan then is quite difficult to turn the cake out as the cake is quite soft to handle.
Hi, how the taste compared to using white vinegar?
Hi Jenna, Sorry, I'm not sure about the taste using white vinegar.
Hi Ann, This is eve, thank you for sharing your baking experience. I've tried to bake this custard cake. However, my cake layer was very thin and the custard layer was very very thick. It tastes very milky and the texture is kinda similar to Malay kueh. I actually prefer a thick layer of cake on top and very very thin layer of custard at the bottom. Any advise?
Hi Eve, Thank you for leaving your comment. I'm sorry to say I have no idea how to control the perfect layers of this mcc. But I think the oven heat resistant might affect the baking of this cake. I've added the mcc video link from Baking Taitai. You may like to check on it.
Hi, can I use snow powder icing sugar to combine with the egg yolk too? Thanks.
Hi Sue, Snow powder is usually used for decoration because it will not melt like icing sugar. Don’t think its suitable for baking.
Hi, I just made the cake and it worked beautifully. I got three distinct layers and it tastes great.:) Thank you for the recipe.:) Your pictures are beautiful.
Petra
Ann, this is the most beautiful Magic Custard Cake I have seen so far! Very distinct layers and beautiful smooth top. Gorgeous!
Ann, your Magic Custard Cake looks fab with the 3 distinct layers!!! I have tried 2 recipes, one from the Baking Tai Tai and the other from Mabel too….hehehe, but haven't gotten much of the 3 layers thou, but I would say the one from Mabel works better for me..will post mine up soon 😛
Hi Ann, your MCC looks so smooth and the layers are so distinct. I think I should try using an 8" square pan instead of 7" to prevent the cake from having big cracks.
Wow, this is real magic. Must try. Thanks for sharing!
Ever since I saw the recipe at Bake for happy kids, I wanted to try it…just life gets in the way. I love how you decorated the cake, darling and playful!
Hi Ann,I Came across this recipe early this week.After sifting through many people blog i was impressed by your pictures of this recipe, so last night/early hours of this morning i baked the cake to the tee. Since i did not have baking paper i used 2 layers of non stick tin foil. Baked according to the time & temperature in the recipe. Just a few minutes ago i removed from the fridge and from the pan. Tasted it a bit too vanilla eggy, it wad firm i donot see distinctive 3 layers like yours, it tasted like some baked nyonya kueh. The top layer was very thin, so no cake like effect therest of the bottom layer was like egg and coconut milk kueh( no coconut milk was used- it just reminds of a rice flour and coconut milk cake my mum bakes. Pls advise where would you think my baking would have gone wrong because i followed to the tee except for the baking liner. Appreciate your feedback because am planning to retry sometime soon. THKS fr A
Hi A, Can you send me a picture of your cake? I'm afraid using foil will affect your cake.
Yes the cake is eggy because of the eggs and vanilla. You can try other flavour like pandan or chocolate.
Hi Ann thks for your reply .unfortunately i did not take any pics. Btw if i were to try other flavours, do i have to amend the ingredients?If yes could you pls advise/ refer me to a recipe so i can follow exactly. Thks once again. A
Hi Avantika, My pleasure to share my recipes with you.Happy Baking!
Hi Ann ,My apology i did not sign off ;my name is Avantika. Once again thank you for graciousness in publishing my comments unlike one blogger who thinks she is the kitchen almighty tigress err goddess ; i look forward to try more of your recipes soon. God Bless .Avantika
Hi Ann, Just wanted to let you know i tried another recipe with pandan flavour from http://pengskitchen.blogspot.com.au/2014/06/pandan-magic-custard-cake.html and it turned out well. I could see the 3 layers. I thought iwould like to share with you.
Hi, (your name please…)Glad you've tried Peng's mcc's recipe and achieved the 3 layers. Yay! So happy for you 😀
Hi Ann
I tried and also didn't get the distinctive 3 layers. The "Nonya kueh layer" is the thickest.
I follow your instruction no closely. Where could have gone wrong?
Hi, Sorry to hear that. Many readers tried this recipe from my blog and other bakers, yet some of them can only achieved 2 layers. As I was busy while trying this recipe, I don't have time to do any tutorial. Why don't you visit Cheryl's blog (Baking Taitai) and check on her step by step tutorial.
Hi, Sorry to hear that. Many readers tried this recipe from my blog and other bakers, yet some of them can only achieved 2 layers. As I was busy while trying this recipe, I don't have time to do any tutorial. Why don't you visit Cheryl's blog (Baking Taitai) and check on her step by step tutorial.
太漂亮,也很神奇的magic蛋糕。。。我至今还是没有勇气尝试做哦。嘻嘻~~
Irene, 不要给自己太大压力,用平常心去做就可以了。
I tried this today and my cake has big cracks 🙁 Can you share some tips to avoid cracks? Your cake looks so perfect and nice.
Hi Fimy, You may lower the temperature and place the cake pan at the lower rack of the oven.
Hi Ann,This is a pretty cake with unique layers. Saw a few bloggers friends made this too. It's a popular cake now I guess :DYours looks yummy. How I wish I can have a piece from you :)mui
Hi Mui Mui, The cake is quite small. I only it cut into 8 pieces but I can definitely bake one for you 😀
Hi Ann, I saw quite a few bloggers making this. I have bookmarkd this and will try it out soon, hopefully I can see magic too. Yours is beautifully done.
i always wanted to make this. yours looks great!
Hi Ann,
Your magic custard cake look absolutely magically perfect!!! Mine has some cracks :p but have 3 layers and good enough to eat :p
Zoe
Hi Ann, indeed your MCC is so beautiful !
gorgeous! you cake layer is so high and fluffy!
Hi Ann,
This is one lovely cake! I have seen some bloggers making this cake, and would love to give it a try too!
Yours looks so good!
Hi Ann, your MCC is the most beautiful of all. I baked this cake twice and all my friends given thumbs-up.
Recently, I was thinking of baking for my neighbor's colleagues but hesitated because I chanced upon Ms.Monika Topolko recipes which she commented: "It has to be chilled in the refrigerator for at least 2 hours before serving. It’s best eaten the same or the next day. After that, it becomes very rubbery".
I was afraid my neighbour's colleagues could not finish the cake within two days and cake might turn rubbery, esp. the kueh layers.
Blessings
Priscilla Poh
Hi Priscilla, Thank you for your compliment 🙂
My cake still stays very soft after chilled for 2 days, not rubbery at all. I made in a 8 inch square pan and sliced into 9 pcs. No problem to finish them up for 3-4 persons within a day.
I just baked another one today… 😀
原来这个是现在当红蛋糕,我很落伍,还不知状况。。。真的谢谢你的好分享,蛋糕做到超美的可以明显看到三层。。。我要跟风!
Ann, 看到你那美美的magical custard cake多忙也赶快进来看看了。好漂亮的三层!!
偶像,这个蛋糕太美丽了。。。。。。 我好喜欢哦。柔柔嫩嫩的 感觉。下次我要做这个。嘻嘻i 。。
哈哈哈。。。真的很”magic"! 因为在你准备的过程中,更本不知道蛋糕会不会有三层次,也有可能两层或不明显。不过蛋糕真的蛮好吃的。我不喜欢太湿的custard,所以就烤久一点。另一个原因是我用的鸡蛋蛮大粒的。
对了,这个吃了是不是真的能 magic 呢?名字也是超特别的。
hi Ann, does this recipe needs vinegar ?coz i saw in english version have vinegar,and the chinese version doesnt have ?
The English recipe is from White On Rice Couple. I've made some adjustments in orange font.
You may like to click on White On Rice Couple to check on the original recipe.
一种蛋糕,3种层次,3种口感,看来我要试试看。。
Beautiful layers and wonderful looking cake!
Ann, mine cannot see the 3 layers obviously leh, yours are so pretty, I should give it a try again.
好特别的蛋糕,有空也一定要试一试,谢谢你的分享。
Looks very beautiful with all the layers!
Ann, I think this is the most obvious magic custard cake that I have seen here. The recipe is really special, same cake mixture but turned out to be 3 different textures of cake.
这个蛋糕做的超美, 我做过一次。。感觉烘不熟, 所以没留照了, 改天再试!
May,我多烤几分钟,就是怕custard 太软。
Hey Ann, you did it and it's so beautifully done with 3 distinctive layers! I totally agree that the texture is so perfect that it's simply to die for! I have been making this cake for friends and they all love it much! Thanks for the mention and linking too.
Hi Cheryl, I already made this 3 times. My friends also gave their thumbs up 😀
I never see a so beautiful magic cake ! Very Nice presentation !
Bravo !
Dear Ann
Thank you for sharing this amazing recipe. At first I thought I didn’t bake the cake correctly and after baking, the cake starts to ‘shrink and sink’ and I got worried. When my family members tried, they all said it’s good and unique! I compared mine with your picture and phew… yes, similar to yours, with 3 distinct layers. That’s very comforting 🙂
Wendy
Hi Wendy, I’m so happy to hear that you’ve achieved the 3 layers in this cake. Well done!