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Magic Custard Cake
- Preheat oven to 160°C/140°C (fan-forced) and grease and line a square 20cm baking dish with 5cm high sides with baking paper, making sure to leave a 2cm overhang on two sides
- Beat egg yolks, sugar and water together with electric beaters for about 5 minutes until mixture is almost white and has a fluffy texture
- Reduce speed to low, slowly drizzle in the melted butter and continue beating for a further 1-2 minutes until well combined
- Add flour and continue beating until completely incorporated
- Gradually pour in warmed milk and vanilla. Beat on low speed until all the milk has been added
- Place egg whites into a separate mixing bowl and using clean electric beaters, whisk until stiff peaks form. Add to the egg yolk and flour mixture and mix gently with a whisk, making sure to leave distinct lumps of unmixed egg white. Do not over stir or overmix
- Pour into prepared baking dish and bake for 60-70 minutes or until the edges are set, and the top is golden brown. The cake should feel firm to touch but the centre should still wobble when the pan is jiggled
- Leave magic cake to cool completely in the tin, (approximately 1 hour) before covering with cling film and refrigerating for at least 2 hours
- Remove from baking dish and dust in icing sugar, cut into squares and top with fresh strawberries
Tips & Hints:
- Oven temperatures can vary greatly, and this may affect the cooking times. Start checking cake from 45 minutes cook time.
- Stir, don’t fold, the whipped egg whites. You want to see unmixed clumps of egg white in the batter.
- Allow cake to stand at room temperature to cool completely before covering and refrigerating
- Use the baking paper overhang to remove set magic cake from cake tin
- Keep cake, covered in a sealed container in the refrigerator for 3-4 days.