Do you use a stand mixer or do you mix everything by hand? 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! I hope everything was OK at the end . Mix in the flour until evenly incorporated. It just doesn’t have a smooth finish to it. Place egg yolks, water and sugar into a mixing bowl and beat on high until eggs are light and creamy. My family loves this sweet treat! Thank you! Whip the egg whites until stiff peaks form, set aside. What am I doing wrong? […] week Vera over at OMGchocolatedesserts.com has this Vanilla Magic Custard Cake that I WILL make. Made this tonight, so good! Slowly beat in the milk and vanilla extract until well combined. If you like custard desserts, then you should check my Vanilla Magic Custard Cake and Easy Banana Magic Cake, too. It’s rustic French dessert dusted with powdered sugar and served lukewarm. Hi Tina, I haven’t tried it with margarine. Well I’ve Made it and it’s in the oven now, however I’m in the UK and my conversion charts to US, both My batter was VERY thin and runny! That was a great description. I followed all the directions to a t but the batter is more runny than like a better. It will continue to set once you pull it out. I made the chocolate version you posted in my AIR FRYER. I’d love to make this and could use coconut milk and Earth Balance as I am also dairy-free. What kind of gluten, corn, and rice-free flour would be best to use here? Happy New Year to you and your family. I like to have desserts/cakes in the freezer for unexpected company. I made this last night. Anyone notice that and is that how it’s supposed to be? This works for pies, quiche and other cakes. Hi. The last time I used margarine because I didn’t have butter. The chocolate freezer cake freezes extremely well! Please research this or add 1/4 tsp. Every time turns out fabulous. There’s no need to tell you how happy my husband was. I am Vera, the food blogger behind Oh My Goodness Chocolate Desserts. I hope so I have been waiting to make this for weeks. Just put it in the oven…I’m a little worried if it’s right! I have one question Vera…how do I get more of the middle layer? Are their adjustments for altitude. I have had this lovely custard cake at a pastry shop in Asheville, N.C. 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. The written instructions are missing the step where you mix the yolks and the powdered sugar. Crust barely formed although middle was seemingly overcooked. But, it turned out exactly what the picture looks . Would recommend this to a friend. I made this for my husband, he was over the moon about this cake and didn’t share it with anyone. Vanilla custard can be used for various homemade cake recipes including vanilla slice, cremeschnitte, Napoleon cake, choux-a-la-creme, eclairs, and many more. The milk fat content will change the “pudding” layer. Thanks! I was just wondering what temperature I should be using if my oven is one of those really old gas ovens. Hi Sue, here is the link for the recipe https://omgchocolatedesserts.com/chocolate-magic-custard-cake/. Thank you for sharing Excellent recipe and I will def be making this again. I’m sure I got all the ingredients right! Hi there, is this dessert served warm or cold? Hi Isla, you can use plain flour. I left them out the first time because I didn’t realize that this step had been skipped. Trying again tonight! @2013 - 2018 OMG Chocolate Desserts. Something that is Chopped or diced, that’s a different story. Do you know who was the most pleased with this decision? It did firm up over night in the fridge. Hi Jas,it’s easier to slice and serve when it’s chilled. Place into a pipping bag and apply on top of the cakes. Enjoy making this boozy decadent festive log cake, strictly for adults only and a definite showstopper for numerous occasions. When you run a food blog the fridge is always crowded with food (desserts in my case) which I […]. With all these silly webtises, such a great page keeps my internet hope alive. Once the cake cooled down to room temperature remove it from the mold. Looking forward to trying this recipe. I’m really happy about that! Looks fantastic! Do you think it would get “mushy” if it was eaten the following day? All Right Reserved. Sorry Tanya, I can’t help you, I haven’t tried it with coconut. I made this recipe yesterday. This custard is super delicious and very healthy with just a tablespoon of butter in it. Pour the batter into the pan and bake for 50-60 minutes (until the cake is barely jiggly in the center). 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. this looks great. Thanks! I had no confidence at all that it would actually work out. Hi Carlene, I’m sorry, I can’t give you any advice, because I haven’t tried substitute. Can I just double the ingredients for a 9×13 size. Added them in but was disappointed Came out looking good but tasted more like baked eggs, […] Everyone is at home, so even in the case of no success and after having ate a sugary but very tasty magic cake and a Reese’s cheesecake, somebody will like this sweet/salty combination. Hi Mary, you don’t have to refregirated before serving, but if you have lefgovers store them in the fridge. Will not make again. This cake looks delish, but I don’t get it. Just tried this recipe and put it in the oven. After â¦ Is it supposed to be runny before you cook it? I used Carol’s all purpose gf flour and baked it Reminds me of cakes I have eaten in Central Europe. I tried out this recipe and it was runny. Here are some ideas: sift flour, large eggs, beaters, and bowl S hould be room temperature, pure vanilla extract, and preheat oven to temperature (oven thermostat to confirm oven is working well). So maybe this isnt the dish for you. I won’t recommend using 19×13 baking dish. Just made this tonight and it was delicious! Is that just the way it bakes or did you add a filling? Hope it was worth all the stress when it comes out of the oven! I baked mine in a glass baking dish for about 55min. I followed rest of recipe, slightly warming milk in saucepan, but added a 1/4C of granulated sugar to egg yolk mixture. Hi Vera, I would love to make this dessert for Christmas, I’m a little confused though. I love this recipe and have shared it with my daughter and some friends! Baked about 40-42 mins. This was so yum and easy to make! Thank you for a nice recipe! […] Since I began blogging, there are a few fantastic recipes which made me say „Wooow, I hope I will be able to make something like this some day“. I really like this cake even though I’ve only gotten the really poofy and distinct layers once so it’s not that a failed cake is bad. My boys ate it up. It was gone by the next day so decided to make 2 more batches!! I have self raising or plain flour? It’s not ridiculously sweet and the texture is what I expect of baked custard. […] Vanilla Magic Custard Cake by Oh my Goodness Chocolate Desserts […], Vera, So crossing my fingers I did it right (sweating! Delicious! Hi, sounds yummy. Happy baking! The mixture when all prepared, was like water. my daughter makes this and the chocolate one…. I just had to laugh reading through all the questions. 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! Terrible!!!! (Firmer at the bottom, then custard, then cake, with no pie crust. As someone mentioned above, it came out like a Dutch baby pancake that had a layer of sweet mirangue on top. He couldn’t stop raving, about how great this treat was. Hi Ritu, beat egg yolks with powdered sugar until that mixture get pale yellow color. Thank you, Made this evening. Happy New Year to you,too . You can bring it to room temperature before serving. I cup sugar weighs 7 oz. I think it would have been perfect at 50 minutes. It give me the three layers??? Mine did not turn out, and I think at least part of the problem was that I didn’t beat the yolks long enough. Thanks Theresa,I’m so happy that your family like it. The center will have custard like texture.The batter is separating in 3 layers durring the baking. Hi Slava, the batter separates by itself while baking. Love the recipe… have made it few times already. Continue stirring and boil for 10 seconds, until it gets custardy. Hi Dees, leave small lumps. I don’t know what you do wrong. Even the very popular peanut butter cheesecake and the magic cake are ignored, in our house it turns into a real fight. Wait, 2 cups of milk? Will definitely try again in an appropriately sized pan or will double the recipe. I will try this recipe it looks delicious. Less fat means less pudding. Are all those ingredients just for the cake? I just made it and I’m very nervous!! But when I printed it off it didn’t list the pudding. 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. Although the custard squares are delicious, I did not get 3 layers. I made this custard dessert for my sons today and Love that it’s not too sweet! You probably bake it too long or didn’t measure the flour correctly. I made a gluten-free version of this tonight and I learned some important things. Grease or line your muffin tins/moulds and divide the dough into equal parts. There are only 2 of us and don’t want to eat it all in a day. Hi Gerry, it’s all-purpose flour, not self raising. This was my first attempt to making this! Still tasted amazing though , I have made this many times (impossible tart) my recipe calls for coconut the secret to this tart is to mix all ingredients well otherwise it doesn’t come out like it should . Freeze the sponge and custard separately. If you have some regular ready-made custard, simply pour it into a pan and add the milk and dark chocolate (broken into pieces). I want to try this. To make it, simply steep your favorite, fresh, whole beans in a bottle of vodka for at least a month, and shake it daily. I made this today and was wondering does it need to be refrigerated?? It came out fine. It looks delicious, but I’m very confused about the egg whites being folded? As soon as my gorgeous Raspberry […], […] I wanted to try for a long time: Cream Cheese Strawberry Cookies. What is powdered sugar. Ugh!!!!!! 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