The middle layer was very thin. Happy New Year to you and your family. I found recipe like that uses powdered sugar on few blogs and decided to try that way. Baked it x 40 mins but it was bland and rubbery. Desserts must have salt or they will be blah. Thank you for sharing your recipe. Mine did not turn out, and I think at least part of the problem was that I didn’t beat the yolks long enough. For the friends or relatives who don’t like pumpkin you could make a equally delicious magic cake or a chocolate peanut butter cheesecake, they will love you for […], Yuck. What am I doing wrong? What could I have done wrong to. Hi Lisa, you could add more vanilla or another flavoring. I also used a very strong vanilla and a bit more of it instead of the water combined with a coffee-flavored extract that I am making but is a bit underdeveloped (it hasn’t been steeping for very long, but it is being made with very strong, very oily, dark-roasted beans). The top layer is good. 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. I would be happy if you have any suggestions. Hi, I’m from the UK, what is all purpose flour? I just made this. I was a bit worried because it looked a bit like scrambled egg when it went into the oven, but it came out great! Thanks…. It doesn’t taste like coffee, but has a more complex flavor profile. But it tastes good no matter it’s appearance and is an interesting custardy cake. I was really looking forward to that custardy middle. What kind of gluten, corn, and rice-free flour would be best to use here? Dont mean to step on toes, but wanted to clarify for possibly less experienced readers. I got the 3 layers I was looking for and the top wasn’t over cooked. Thank you for sharing Excellent recipe and I will def be making this again. Kate, Didn’t you mean “dont get any YOLK in your WHITES”? Hi Bridget, I suggest that. Hi Jennie, I haven’t tried this with cake flour. Mine did have the 3 layers even though the middle layer was thinner than the top and bottom, but the custardy bottom and light fluffy top is divine! I eventually just had to ramp up the temperature. Debbie U.K. HI Debbie, it’s icing sugar. She forgot that ingredient once and it was pretty tasteless and bland. And how long should I bake it for? Just made this and its good but the bottom layer turned out very thick and rubbery any idea why? A friend brought this to a party with a jar of Italian Maraschino cherries that were basically like pie filling to put on top. It will continue to set once you pull it out. I added nutmeg to it before baking and I tried it with regular margarine as that was what I had on hand. In another large bowl, beat the egg yolks, granulated sugar, butter, and a pinch of salt until mixture is well combined and it turns pale yellow. So the cake that came out tasted more like egg than vanilla. I miss deserts. Are all those ingredients just for the cake? I’m calling it, this Magic Custard Cake really is magic. Crust barely formed although middle was seemingly overcooked. If you like custard desserts, then you should check my Vanilla Magic Custard Cake and Easy Banana Magic Cake, too. Maybe you use too much flour. If you measure floir with kitchen scale, 1 cup should weigh in out five ounces. Can this recipe be doubled and baked in a 9 x 13 pan? Trial and error. I will try this recipe it looks delicious. Can you verify the correct ingredients for this cake? Happy baking , Currently baking this custard cake but terrified because when I folded in the whipped egg whites, I was left with clumps of it. I used an equal amount of Bette Hagman’s “Featherlite” flour blend (recipe is out there on the web). I might make it again sometime and try to really get those 3 layers. It was amazing! Food scales are the secret to perfect results. Does this get served directly from the cake pan? I’ll try cooking it only half an hour next time, but I wonder if it could be from mixing the egg whites in too much or too little?? Hi there, is this dessert served warm or cold? Love that it’s not too sweet! Thought this might b a new twist on yummy flavor but …yuck. Please explain. if you follow the directions as written I’m certain that she what you would get. We've included the easy recipe and also a short video to show you how to make it. Do you think it would get “mushy” if it was eaten the following day? Please research this or add 1/4 tsp. 40 minutes later, the cake came out with the three layers. […] You’ll need just butter, flour, chocolate chips, vanilla (check out this great vanilla Custard Cake) and powdered sugar to make the shortbread cookies. I added 1/4 cup is sugar and a teaspoon of vanilla to the egg whites. Can I freeze the custard cake? You want the middle to jiggle just a tad when you take it out. Any idea why my top cake layer split? Different strokes for different folks — I loved this dessert, and so did my husband who usually likes dark rich chocolate desserts.

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