Magic Custard Cake

Magic Custard Cake
Credit: Whisk Media Group
Recipe by: myfoodbook Cooking School
Average: 4.2 (59 votes)
257 Collected
Prep:  20 minutes
Cook:  1 hour 15 minutes
Serves:  12
We made this recipe with the Breville Bakery Boss® Stand Mixer. The power and speed makes light work of heavy doughs and batters.

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Magic Custard Cake
Custard Cake
Custard Cake
  1. For best results, use the Breville Bakery Boss® Stand Mixer
  2. Preheat oven to 160°C (140°C fan forced). Using baking paper, line a 20cm round cake tin, leaving 2cm of excess paper above the rim
  3. Place egg whites in Glass Bakery Boss Mixing Bowl. Beat on AERATING/WHIPPING setting with BALLOON WHISK, until firm peaks form. Set aside
  4. In a separate glass mixing bowl, add egg yolks, sugar, vanilla and water. Beat on LIGHT MIXING setting with SCRAPER for 5 minutes until the mixture is pale and fluffy
  5. Gradually add in melted butter until combined
  6. Reduce speed to FOLDING/KNEADING setting. Add flour and mix until combined. Slowly add lukewarm milk until incorporated. Gently fold in egg whites with a large spoon
  7. Pour mixture into prepared tin and transfer to the oven for 1 hour and 10 minutes. Bake until the top is golden and there is a slight wobble in the centre. Leave in tin until completely cool. Remove cake by lifting the baking paper out of the tin
  1. Dust with icing sugar and top with fresh strawberries

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