Magic Beesting Custard Cake
Prep:  20 minutes
Cook:  1 hour 15 minutes
Serves:  12
Average: 3.2 (14 votes)
Difficulty:
Cuisine:
Saved:
Australian
463
Recipe by: The Dairy Kitchen
This impressive cake is absolutely magic, one thin milky batter separates into three unique textures in the oven, a firmer thick batter at the bottom, creamy custard in the centre and a spongey cake topping. Sounds impossible? You’ll just have to try it! Serve this cake with fresh berries or citrus.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Magic Beesting Custard Cake
Ingredients:
Cake
Honey Syrup
Method:
Cake
  1. Preheat an oven to 160°C (140°C fan forced). Line the base and sides of a 20cm round cake pan
  2. In a clean mixing bowl, beat egg whites with an electric mixer until firm peaks form. Set aside
  3. In a separate bowl, beat the egg yolks, sugar, vanilla and water with an electric mixer over high speed for 5 minutes or until mixture is light and fluffy. Gradually add in the butter until mixed through
  4. Reduce mixer speed to low, add flour and mix in until just combined. Gradually beat in the lukewarm milk until incorporated. Gently fold in beaten egg whites with a large metal spoon
  5. Pour mixture into pan and bake for 1 hour 10 minutes or until the top is golden, and the centre is slightly wobbly. Cool in the pan until completely cold
Honey Syrup
  1. Combine sugar, water and honey in a small saucepan. Stir over medium heat until sugar has dissolved. Bring to the boil, reduce heat and simmer for 15-20 minutes or until thickened into a syrup. Allow to cool to room temperature
  2. Sprinkle almonds over cake and drizzle with syrup, then serve
Tips & Hints:
  • The easiest way to toast nuts is to place them in the oven after the cake has finished cooking. Increase oven temperature to 180°C and cook for 5 minutes or until golden brown
  • When adding beaten egg whites to batter, begin by stirring one spoonful of the beaten egg white into the mix. It will lighten the batter and make it more accepting of the remaining egg white when you gently fold it in
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences
Disappointing
1
Jen
5 months 2 weeks ago
I made it twice tonight thinking I would work out what I did wrong the first time. Just seems too runny to me?
Cooking
1
Chef Ru
2 years 2 weeks ago
I’m going on two hours and it’s still not firm.
Didn't get the layered effect.
4
GKY
2 years 8 months ago
Looked and tasted delicious but I didn't get the three layered effect I was expecting. Not sure why; over beating the mixture, over cooking. I'd love to know, if someone has the practical science behind it.
Amazing cake!
Sally
8 years 3 months ago
Made this today and it was sensational. Will definitely make again. Thank you