Magic Custard Cake
Prep time
Cook time
Total time
This cake is so easy to make and magically separates into cake, custard and crust.
Recipe type: Dessert
Cuisine: Hungarian
Serves: 8
  • 120 grams unsalted butter, at room temperature
  • 480 mls low fat milk
  • 1 teaspoon vanilla extract or 1 vanilla bean, scraped
  • 4 eggs, room temperature, separated
  • 130 grams icing (confectioners') sugar, sifted
  • a few drops of lemon juice or vinegar
  • 115 grams plain (all purpose) flour
  • extra icing sugar, for dusting
  1. Preheat oven to 165 C. Grease a 20cm (8-inch) square cake tin and line it with baking parchment.
  2. Melt the butter in a small saucepan, then remove it from the heat and allow it to cool.
  3. Add the milk and vanilla in a small in a small saucepan and place on medium heat until the milk is lukewarm. Remove from the heat and set aside (the milk needs to be warm but not hot).
  4. Place the egg yolks with the icing sugar in a glass bowl and beat them with a hand mixer or rotary whisk, until the mixture is light and fluffy.
  5. Add the melted butter and stir until well combined.
  6. Fold the flour into the batter and slowly add the warm milk. Set aside.
  7. In the bowl of a stand mixer, add the egg whites and lemon juice or vinegar and beat until stiff peaks form.
  8. Fold the egg whites, a little at a time, into the batter. The mixture will be runny and that's how you want it.
  9. Pour the batter into your prepared cake tin and bake for around 50 minutes until the top of the cake is golden brown. Cover the top of the cake with a sheet of baking parchment if it is browning too quickly. You need to allow the baking time for the cake to 'set'. You will know the cake is ready to remove from the oven when there is a slight 'jiggle' when you gently shake the tin. If it's still quite runny, leave it for another ten minutes.
  10. Remove the tin from the oven and allow the cake to cool, then place the pan into the refrigerator for an hour or two. This is important as the chilling time will give it the distinct layers the opportunity to 'set'.
  11. Cut the cake into squares and dust it with icing sugar before serving. Store in an airtight container.
Recipe by Orgasmic Chef at