I just made it and I’m very nervous!! I probably dis something wrong but it turned out PERFECT. In the recepie you did not describe it. Thanks Brenda I’m really happy about that! I’d forgotten how good this custard cake is…. I reeeeaaaallly want that center layer! After watching the video, I realized the mistake. Trying to come up with diabetic substitute. A custard-like vanilla filling separates a light, fluffy layer on top and a dense cake layer on the bottom, to create the ultimate vanilla cake recipe! Just put it in the oven…I’m a little worried if it’s right! I know it will be good. Any idea have to bake it with a crust? IT IS ALL PURPOSE UNLESS YOU SEE OTHERWISE. The golden caramel syrup is a combination of fine sugar and water. I will try this recipe it looks delicious. Just did not like it. There is a Facebook page that is using your photo and claiming they have the “paleo” recipe if you buy their book. lolo, […] taste. This will make it easier to lift the mini custard tarts out of the tin once baked. Hi Isla, you can use plain flour. You have the recipe for chocolate version on my blog https://omgchocolatedesserts.com/chocolate-magic-custard-cake/. The next with 3 tbsp lemon curd mixed in. Although, photos of this cake always look really fantastic, but I ‘ve always had some other ideas to try and put this recipe on hold. Roll the pastry out on a lightly floured surface until about 2mm thick. It just doesn’t have a smooth finish to it. My goodness! Remove the tarts from the tin by lifting them out with the help of your baking paper strips. 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I’d never make it again, it was a waste of four organic eggs. Hi Sue, here is the link for the recipe https://omgchocolatedesserts.com/chocolate-magic-custard-cake/. This works for pies, quiche and other cakes. I am Vera, the food blogger behind Oh My Goodness Chocolate Desserts. My middle layer was thinnet than the other layers so I didnt get much of the custardy filling that looks so yummy! no bake cake only steam cake. I won’t make it again. The egg white was just floating over the batter. I’m going to say yes since it’s like a custard. It is what gives this cake that beautiful golden glaze. Also, no need to use powdered sugar. This was my first attempt to making this! I fear powdered will turn it into a paste. What kind of gluten, corn, and rice-free flour would be best to use here? Hi Sonja, the batter should be very thin, I hope it turned out OK. Hi ! But with the added touches it was a great dessert I will be making again. Am I supposed to fold in the egg whites into a liquid? Jul 6, 2020 - Explore Tamara's board "Custard Cake" on Pinterest. I made it with all purpose gluten free flour tonight with about 1/2 tsp of Xanthan gum and it tasted beautiful. Especially important to know when following cake formulas as is knowing the difference between using granulated sugar and bakers/caster/super fine sugar, as one will produce a more pleasing cake to the palate and eye than the other. Thank you !!!❤!!!❤. Baking time might vary depending on your oven or pan you use, but start checking after 40 minutes. Bake until partially done (about 5 minutes) then pour desired recipe on top. This cake sounds really good! When I started it I almost gave up. I just had to laugh reading through all the questions. Going to try the 8×8 pan and if i like it i will double it for family gatherings. Thanks! Some whites in the yolks wont hurt anything but yolks in the whites will prevent them from beating stiffly. Thank you, […] Breakfast Burritos (eggs, bacon and toppings); Lettuce Salad; Vanilla Magic Custard Cake […]. Hi Carlene, I’m sorry, I can’t give you any advice, because I haven’t tried substitute. Im So excited to try this out!! This recipe makes a 2-layer cake – serves 12-15. Place the cake pan in a larger pan (roasting pan) half-filled with hot water. It is very mild tasting, but I enjoyed it. Baked it x 40 mins but it was bland and rubbery. It's leche flan and a chiffon made into one delicious cake. Even the very popular peanut butter cheesecake and the magic cake are ignored, in our house it turns into a real fight. Master the sponge cake in mini form with this easy pie maker recipe. I normally bring two large cakes. So lush. Custard Cream Frosting/Decoration I am excited to try the vaiations on this recipe, except I am not sure I want the temptation in my house! I don’t know what you do wrong. Vera, my husband and I made this cake this evening. I think it will be great! I am lactose intolerant but I am very interested in the recipe. Do I have to use unsalted butter or can it be salted? It’s been sitting in the oven for exactly 40 minutes. I used an equal amount of Bette Hagman’s “Featherlite” flour blend (recipe is out there on the web). You don’t have to use custard powder in the cupcake mix, you can just use my Vanilla Cupcakes recipe – but I like the slight hint of the custard in the cupcake mix! Anyone notice that and is that how it’s supposed to be? This was so yum and easy to make! OMG i can’t get enough. Now, I am off to make this…it looks so good! Also I found this cooked way quicker in my glass baking dish than my nonstick one and I may be losing my mind but I think it had a nicer taste in the glass dish. – The 5 Cake Making Methods | Baking Basics #11, Franzbrötchen | Cinnamon Pastries | German Baking Classic. How can I fix this? I was just wondering what temperature I should be using if my oven is one of those really old gas ovens. This recipe looks real good and plan on making it this week. i made this custard cake but instead of using the sponge cake, i used half recipe of chocolate chiffon cake. Place the egg yolks and sugar in a bowl and beat until it turns pale yellow - about 1 minute. You might not have to add all of the egg! The first time I read this recipe, I’m sure it called for a box of vanilla pudding. In my (humble) opinion, these Mini Custard Tarts are best eaten once completely cooled or even chilled from the fridge. So maybe this isnt the dish for you. Keep in mind that, like eggs, it will continue to cook when you pull it out, so get it away from the stove and to a cool place as soon as possible. Debbie U.K. HI Debbie, it’s icing sugar. Hi, sounds yummy. Hi Laura, you’ve probably cook it too long, or maybe didn’t measure the flour correctly. I listened to the others and added 1/2 tsp vanilla to the milk and also 1/4 cup sugar and a little more vanilla to the egg whites. Hi Vera, I would love to make this dessert for Christmas, I’m a little confused though. Thank you for sharing Excellent recipe and I will def be making this again. The lumps float on surface when pour the mixture in the pan and create top (sponge) layer. The creamy custard is a combination of cream and eggs. The milk fat content will change the “pudding” layer. All you need are Mixed Berries, Pound Cake, Orange Juice and Sherry, Custard and Whipped Cream to make this Sherry Trifle Recipe! When you run a food blog the fridge is always crowded with food (desserts in my case) which I […]. I also had trouble folding in the egg whites, they just floated at the top of the batter. Thank you, Made this evening. Made this today, not a fan. How would you make the chocolate? Every magic custard cake recipe is identical so I’m pretty sure I’m the problem here but is this cake turning out completely random? One with nutmeg on top since it’s like the Egg Custard you buy in the UK but without the pastry. You are looking for the custard to look set with a slight wobble and small dome. I did follow the recommendations others have suggested and it really made the recipe better. If possible. You can use Pyrex glass but for the rest follow the recipe. Every time turns out fabulous. I cup sugar weighs 7 oz. Test Kitchen Tip : For a silky-smooth custard, pour the mixture through a fine mesh strainer before adding to the cups. This steam cake is so soft and yummy. I followed recipe exactly but the middle was more cakey than custardy and barely a crust formed. The pic. This cake looks delish, but I don’t get it. I was very excited about making Not impressed at all . I too put 1/4 cup of sugar and about 2 teaspoons for vanilla in the egg whites at the soft peak stage. I suggest reporting them, it’s called The Paleo Recipe Cookbook – Cheap and Easy. OMG Awesomeness- I am a sucker for anything vanilla so the idea of this was right up my alley. I followed rest of recipe, slightly warming milk in saucepan, but added a 1/4C of granulated sugar to egg yolk mixture. 1 cup cocoa powder weighs 3 oz. Wondering how the cake batter does not sink!!! Looking forward to trying this recipe. This information will not be used for any purpose other than enabling you to post a comment. Everyone in the family likes it, it makes me happy. I won’t recommend using 19×13 baking dish. Won’t make that mistake again. can you use margarine or does it have to be butter? You’ve probably already seen and heard a lot about those magic cakes, but believe it or not I’ve never tried them until now. When you added the 1/4 c to the egg whites, did you draw that from the total amount of sugar? Blend in milk. As soon as my gorgeous Raspberry […], […] I wanted to try for a long time: Cream Cheese Strawberry Cookies. I also use a dash of nutmeg. The bottom layer was too thick, tasted like eggs, not sweet at all, sort of bland. I made this and it turned out like the picture but very bland. Mini Custard Tarts – A British Classic! 5. Just tried this recipe and put it in the oven. I made this cake twice and both times the top layer sinks. The mixture when all prepared, was like water. if you follow the directions as written I’m certain that she what you would get. I rarely make any baked good without at least a pinch of salt to bring out the flavors. Ugh!!!!!! It’s a 9 inch round pan. Otherwise the recipe works well, though I did use salted butter and added a half teaspoon of almond extract just because. Creamed? These two cakes are not vegan desserts, but they are […]. Grate over a little more … The miracle really happened in the oven. This was fun to make and my husband really loves it but I felt it was a little bland….maybe next time I will make it with brown sugar and not forget the salt as I did this time. It should work well here, too! Some people try it in 9×13 pan and said it was OK, but bundt pan doesn’t seems like a good idea. Try sprinkling cinnamon on top for a nice touch. Chill the pastry cases in the fridge whilst you make the custard. Watch it closely during the last 10 minuets (and I think the recipe should read 35-45 rater than 40 to 50 minutes) and take it out when it is golden on top and still more jigggly than might seem appropriate. Do you use all purpose or self-rising flour? Please explain. Mine did not turn out, and I think at least part of the problem was that I didn’t beat the yolks long enough. […] Vanilla Magic Custard Cake by Oh my Goodness Chocolate Desserts […], Vera, I made this custard dessert for my sons today and it turned out perfect for them. Easy, just a few ingredients, and fun to make. What kind of sugar did you use – powdered or confectioner’s? Pour the milk onto the egg yolk mixture and whisk well, creating little bubbles. Hi Ida, it is just one mix, it will separate while baking. I think as someone else said too the cooking time and amount of flour needed is varying depending on the climate you live in for sure. I think he might even tell me it’s better than his mum’s custard cake (he’d bloody better ) I halved the recipe so also halved the baking time and it worked perfectly. Is there a chocolate recipe for this type of cake? No pizzaz to it! I tried out this recipe and it was runny. I followed the recipe to the t and worked out perfectly. Vanilla Magic Custard Cake is melt-in-your-mouth soft and creamy. It tasted great. Mom used to also decorate the cake, but I prefer to decorate with fresh flowers. Looks so great! I added some nutmeg on top with the powdered sugar also. I miss deserts. Then, sprinkle some cinnamon and nutmeg on top of the custard. It was exciting to wait for it to finish baking. If you like custard desserts, then you should check my Vanilla Magic Custard Cake and Easy Banana Magic Cake, too. Be careful not to spill custard over the edges of the tarts as you put the tray into the oven. I don’t know how well doing this with granulated (regular) sugar would work. I think it would have been perfect at 50 minutes. University Life, Cooking and Baking Recipes. Everyone loved it ,I also made a blueberry sauce to top it off. I used a 9×9 dish and it was perfect size! I might make it again sometime and try to really get those 3 layers. Some of you might be getting different results because flours from different regions react /thicken to different degrees. IT WAS SADLY EATEN UP BY MORNING . I have made this a couple times. Thank you for the fun & delicious recipe , Thanks Luci, I’m really happy to hear that . Yum! Here is very easy custard cake recipe. Try 3/4 C granulated and up the vanilla to 2 tsp. There’s no need to tell you how happy my husband was. In my (humble) opinion, these Mini Custard Tarts are best eaten once completely cooled or even chilled from the fridge. I understand the need for sponsors, but why does it have to be so hard to find what you want? or 2 of vanilla flavoring or other flavoring? The Best Custard Layer Cakes Recipes on Yummly | Custard Layer Cake, Coconut Custard Layer Cake, Almond Custard Layer Cake. It’s all we use. Powdered sugar is it icing sugar or caster sugar? I have had this lovely custard cake at a pastry shop in Asheville, N.C. Was taught in culinary class years ago, 1/2 cup melted butter is not the same as 1/2 cup solid butter melted although it seems it should be. If you don´t have one, I recently bought this set of round cutters which I really like! Of course, after a good look and many photos of these desserts, I always gave up not having enough belief in my baking possibilities, even though many people have been enthusiastic about my recipes (like this Magic Custard Cake). If you want to improve your pastry skills, check out some of my other Baking Basics Posts:– How To Make Puff Pastry | Baking Basics #3– How To Make Hot Water Crust Pastry | Baking Basics #6. I plan on making it for Easter this weekend. The top layer of the cake did not come out right. You will need a 10cm round pastry cutter to make these mini custard tarts. I made a double batch and it turned out fine. HI Judith, you can use it. Can this be made with less sugar or sugar substitute? I made this tonight, I read all the other comments, and decided we would probably like this a little sweeter, so when the egg whites were beaten, I beat in 4 Tb granulated sugar and a tsp vanilla. It’s cooling now so I can’t cut to see how it looks inside. ), I followed the recipe and the tip, especially the part that said mix very well. It will be almost white when done. I used a bit of coconut extract when I made the custard pie and it was wonderful, I would do that and then maybe sprinkle some on top. Just make it for Family Dinner—Everyone Said “Very Delicious”, thank you. So crossing my fingers I did it right (sweating! Whether you act on this recommendation or not is completely up to you. Finally got it in the oven after struggling with pop ups about ten times not to mention the page keep going onto some offer or other! 6. Hi Ellen, the cake is very moist so the crust will be mushy. . This poor woman has had to answer the same stupid questions over and over and over just because some people are too lazy to spend a few minutes reading the article or the comments section. Served it with strawberries as it was tasteless. Thanks…. My dear husband ! Different strokes for different folks — I loved this dessert, and so did my husband who usually likes dark rich chocolate desserts. Since I had a stomach flu last couple of days and my blog was waiting a new post, it was perfect timing to take out my emergency list. If others would watch the video and read the reviews, it wouldn’t have taken me sooo long. Hi Jennie, I haven’t tried this with cake flour. […] Vanilla Magic Custard Cake recipe from OMG Chocolate Desserts […], How did you get the custard filling. Very very good! Like that’s the last thing you put on the mix before putting it in the oven? Can this recipe be doubled and baked in a 9 x 13 pan? But if I don’t fold it at all its still flat. This recipe is definitely MAGIC and works every time so easy too. But, it turned out exactly what the picture looks . also most of the recipes call for 3/4 cup of flour, I like the way yours looks, it seems to have a nice balance, many did not have such a creamy custard for second layer and a lot of them had a much thicker cake for the top. thank you so much for getting back to me Vera, I will follow your tips! This has become one of my husbands favorites. I’ll post a picture of the finished product. Needs more flavor. I made this. The week before I had made a magic cake and a peanut butter cheesecake – and although delicious – I wanted something different. I am going to try it again… still very tasty but I want the 3 layers lolol! I need a red, white & blue desert so was Thinking of making this with berries to put on top. I’ve made this cake so many times and yet I still don’t know why it succeeds or fails. Make sure sugar is completely dissolved. But it tastes good no matter it’s appearance and is an interesting custardy cake. I love custard and a good vanilla cake as well. Soooooooo smooth and delightful. Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in). I strictly followed the recipe but when I added egg whites in the rest of the batter the mixture looked so oddly. Did I overcook it? […] cooked brown Basmati rice and made a beautiful green salad to go along. And about the flour measure it with kitchen scale if you have it, if you add to much flour the cake might not have much custard in the center. water to pan. Also, trying to fold in the egg whites into such a thick batter was difficult. Hi Chris:-) Thanks so much, you made my day . I love real custard. Happy baking! I added 1/4 cup is sugar and a teaspoon of vanilla to the egg whites. This recipe has no salt. The batter should be thin and the egg whites will float on top when you pour the patter into baking dish, that way they will form top layer while baking. I have used my basic recipe for sweet shortcrust pastry to make these mini custard tarts and added a pinch of nutmeg to the pastry for a little twist. Paula Bounce I made it and it was wonderful! I had no confidence at all that it would actually work out. Hi Carrie, I did not add the filling. Looks yummy, must try. I made this. I have this cake in the oven now and I’m concerned because the batter was so thin. 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