Thursday 8 May 2014

Magic Custard Cake Video Tutorial Recipe 魔术卡士达蛋糕 (中英食谱视频教程)

The first time I made this magic custard cake was more than half a year ago and it was made in Matcha flavour. My family loves it, not only are we amused by the three different textures, it tastes awfully good, believe me! 
I made this in orginal flavour for my dearest 91-year-old grandmother's birthday. I have chosen it as it is quite healthy unlike the usual cream loaded cake. The ingredients are simple and the major ingredient used in this recipe is MILK. You will need almost half a carton as 480g is required! 

Though this is my second attempt, I am still quite paranoid when I see the big curds after adding the egg white (meringue) to the watery milk batter. Do not discard when you see this happen, just continue folding the meringue until it becomes really small or disappear. 

You will be amazed when the cake reveals three different textures after you have trimmed the sides of the cake. The bottom layer is dense and taste like our chinese kueh, the centre layer is soft and custard-like and the top layer is a souffle cake texture. It is truly magical and so delicious that you can't stop at one piece! This cake can be eaten warm or cold. My personal preference is the latter as it tastes even better after chilled.  





Update 更新: 

Here's my maiden video done using an iphone with one hand videoing and taking photos while working with the other, very challenging!  
这是我第一次做的视频,一手做蛋糕一手用iphone录影和拍照, 好有挑战性!

Magic Custard Cake 

Ingredients: (makes an 8 inch cake, I used 8"x 8"x 2"square pan with removable base )
113g unsalted butter 
480g fresh milk 
1 tablespoon water
4 eggs, separated (60g each, weight with shell) 
115g plain flour
145g icing sugar
28g caster sugar
1 tsp vanilla paste (can be replaced by vanilla extract) 
Extra icing sugar for dusting 

113克 无盐牛油 
480克 鲜牛奶
鸡蛋4粒,分隔 (每粒60克包括壳)
115克 普通面粉/中筋面粉
145克 糖粉
28克 幼糖
1茶匙香草糊 (比香草精更香,不过用香草精也没问题)

Method 方法:
1. Lightly grease and line a 8"x8" baking pan with baking paper, height taller than the baking pan by 2~3cm all around.

2. Melt the butter and set aside to cool slightly. Warm the milk to lukewarm and set aside.

3. In a separate bowl, sift the flour, set aside.

4. Use an electric mixer and whisk the egg whites till foamy, add in the caster sugar and whisk till stiff peak. (make sure there is no oil or water in the bowl,the egg white must not come into contact with any egg yolk, water or oil too or the meringue will not be successful)

5. In another bowl. beat the egg yolks and icing sugar until light and fluffy.

6. Add in the melted butter and one tablespoon of water and beat for about 2 minutes or until evenly incorporated. Mix in the sifted flour until evenly incorporated.

7. Use a hand whisk and gently beat in the milk and vanilla extract until everything is well mixed. It is normal that the batter is watery and runny. 
7。用手拌器轻轻地打入牛奶和香草精,直到混合。(如果继续用电动搅拌器, 水水的面糊会被打到四处飞哦!)

8. Using a rubber spatula, fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in. (The batter will appear curdy, just fold till no big curds are seen)

9. Pour the batter into the prepared pan and bake in a preheated oven 160ºC top and bottom heat for 50-55 minutes until the top is golden, test with a skewer, if no watery batter is seen on the skewer and comes out with slight crumbs, the cake is done.
9。将面糊倒入烤盘,在预热至160ºC上下火的烤箱,烤约50~55分钟,直到表面呈金黄色, 竹签插入中心没有水水的面糊沾粘就可以取出。

10. The cake will be wobbly. Remove the cake from the mould. Together with the baking paper, cool it completely on a wiring rack before cutting and then dust with icing sugar. 

Personal Notes 小笔记:
If you can't finish the cake within the day,  it has to be chilled in the fridge to be consumed up in the next few days.

English recipe is shared by my dear friend Joyce and I have translated it to Mandarin as requested by my Chinese readers as there is no Chinese recipe on the web yet. Understand that this recipe originates from Spain. 

*** It's a magical cake that forms into 3 layers when baked. 
The magic in the cake is the cake mixture is very thin due to the small amount of flour and large amount of milk used in the recipe. Flour is heavy and will sink to the bottom to form a dense layer. The egg yolk will remain in the centre to form the custard. The egg white when beaten stiff formed little air bubbles which float to the top and create a souffle layer. (which is normal for the cake to shrink after cooling down) 


Featured on Asian Food Channel 

5 July 2014 - Invited by LessonsGoWhere as a guest blogger chef to conduct a baking workshop on the Magic Custard Cake. Click here to read more.   

16 Aug 2014 -
Second invitation as a guest blogger chef to conduct the Magic Custard Cake workshop. Click here to view more photos of our fun-filled baking session. :)

Frequently Asked Questions常见问题:
Qn 1) Why does my cake only have two layers instead of three?
Ans: Please ensure that the egg yolk is beaten till light and fluffy and the egg white is beaten till stiff peak. It is also important to fold in the beaten egg white into the flour-milk mixture using a rubber spatula and not using the electric mixer in this step as it will cause the air bubbles to disappear. Actually, it doesn't matter if the cake only has two layers as it is still a very delicious cake.

Updated on 21 May 2014 最新消息- 
Few people have shared with me that when the cake is baked, they only saw two layers, but after chilling it in the fridge, the 3 layers appeared! Wow...magic isn't it?! 
好几个人跟我分享这蛋糕烤出来时,只看到两层,放进冰箱冷藏后,居然看到蛋糕出现三层! 哇,真的好神奇哦!

Qn 2) Why doesn't my cake rise and even shrank after cooling down? 
Ans: This cake does not rise much, the height of the cake is the height of the cake batter when you poured into the baking pan. Please look at the before and after bake photos in step 9. It is normal for the cake to shrink after cooling down as the top layer is a souffle texture. 

Qn 3) Can I use a round baking pan with removable base instead of a square one? 
Ans: Yes, you can. You have to lay the baking paper all over the pan properly and put a layer of aluminium foil to wrap the exterior of the base pan so that the batter will not leak out. 

Qn 4) Can I use a square pan without a removable base? 
Ans: Yes you can. Make sure the height of the baking paper laid is taller than the pan so that you can lift the cake out easily to cool on a wiring rack. 

Qn 5) Why does my cake collapse when I cut it?
Ans: This cake is soft and wobbly when out of the oven. Please cut it only when the cake has cooled down completely. 

Qn 6) Why does my cake surface crack during baking?
Ans: You have to bake at a lower temperature and longer time as the suggested temperature is too high for your oven. 

Qn 7) Why are some layers thicker or thinner than the others?
Ans: This is a one batter recipe, we can't control the thickness of each layer in the cake. It will have to depend on the magic that takes place during baking.

Click on the photo for Matcha Magic Cake recipe. 

Click on the photo for Pandan Magic Custard Cupcake recipe. 

Updated on 22 Sep 2014 - 
Nicest and most fragrant - Gula Melaka Magic Custard Cake, click photo to see recipe. 
最香也是最好吃的 - 马六甲椰糖魔术卡士达蛋糕,请点击照片看食谱。

Assorted flavours of Magic Custard Cakes, which is your favourite? 

I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House.

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”

© Copyright 2014


<*ANGEL*> said...

Can I just oil the cake pan and try to knock knock a few times for it to come out if i dun have baking paper?

Kimmy said...

Hi Cheryl, this is really a magic cake. Looks so pretty and good, esp . the height of it. Is it AA size eggs that you use? Can wait to try it. Thanks for sharing this recipe, the useful tips and the step-by-step photos.

Awayofmind Bakery House said...

Hi Cheryl, first time for me to drop by here, glad we can get to know each other through blog linking! serious?! the cake forms 3 layers! first time for me to hear of magical cake!

Thanks for linking with Little Thumbs Up!


Karen Luvswesavory said...

Hello Cheryl, well it's really magical ... 3 layers formed when baked. Nice cake! Thanks for sharing this recipe.

Baking Taitai said...

Hi Angel, the first two layers of the cake is rather soft. The top layer is a fluffy sponge cake, the middle layer is custard-like and the bottom layer is dense and like Chinese Kueh. I am afraid if you knock it out, the cake would fall apart!

Baking Taitai said...

Hi Kimmy, yes indeed! I have used 60 grams egg in this recipe. I have just updated my first video showing how this cake is done too. :)

Baking Taitai said...

Hi Tze (*wave wave*),

Thanks for dropping by and I am so glad to know more friends who love baking through blog linking! Yes, yes, the cake really forms 3 distinctive layers when baked. Try it and I guarantee you'll love it! :)

Baking Taitai said...

Hi Luv Sweet and Savory, thanks for dropping by and do try this magical cake, you will be amazed! :)

Susanne Ng said...
This comment has been removed by the author.
Baking Taitai said...

Hi Susanne (*wave wave*),

Good to see you here and thanks for dropping by! Indeed, this is totally different from making chiffon, so far this is the only recipe I come across that allows the meringue to stand around! Yes yes, the magic custard cake is a good standby! ;p

Susanne Ng said...

Very lovely post Cheryl! Thanks for sharing and getting us all excited! :) It's interesting to whip the meringue first and let it rest because for chiffon, I've seen it break down a little and form bits and always have to throw it away. Haha! Maybe next time that happens I'll do magic custard cake instead! :p Thanks for sharing!

Susanne Ng said...

Hi sorry the kids were playing and accidentally pressed delete so I posted again below! LOL
Love your blog and bakes Cheryl!
*waves* =)

Baking Taitai said...

No worries! Thanks for your kind words Susanne! Have a blessed day and a great weekend ahead! :)

ann low said...

Hi Cheryl, I think I saw this recipe somewhere before. Thanks for sharing the step by step. Your cake looks pretty with the 3 layers, :)

hotmama said...

Hi Cheryl, sorry for being ignorant, do you mean that each egg is 60gm? TIA

Baking Taitai said...

Thanks Ann! This recipe was given to me by a dear friend but not sure where she got it from, only know that it originated from Spain. This is my second time trying and I am still amazed by the three texture formed. :)

Baking Taitai said...

Hi hotmama, yes each egg with shell is 60g and the weight is about 55g without the shell.

Simply Flyn said...

Hi Cheryl,

Thanks for sharing the recipe in CK. Am baking the cake right now as I am typing. I realised my top turned brown very soon at less than 30mins so I turned down to 150C and turned up again at 160C at last 10 mins plus a aluminium foil on top. How to determine if it's ready? I find it still abit wobbly when I wanna test the doneness. Thanks!

Unknown said...

This is going on my "To Bake" list! It's so beautiful and I'm sure the layers and textures are awesome! Thank you for the tutorial!

Baking Taitai said...

Hi Simply Flyn, sorry for the late reply, weekends are busy and I do not have time to access my blog during the day. You have done the right thing to lower the temperature. The temperature in my recipe serves as a guideline. You will have to adjust according to your oven thermostat. This cake will be wobbly after done. You can put a skewer through the centre of the cake, if it comes out clean, your cake is done. How is your cake? Does it have 3 layers and how do you like the taste?

Baking Taitai said...

Hi Shar Kay, nice to see you here and thank for dropping by. Yes, this cake is a must try and the recipe is a keeper! Everyone who has tried it gave thumbs up for its taste and texture! I have also added a FAQ, do take a look. :)

Zoe said...

Hi Cheryl,

This recipe sounds really interesting! Can wait to try baking this and witness the magic! :p



Baking Taitai said...

Hi Zoe, you will be truly amazed by this magical cake! ;p

Young Palace said...


It is can done by using multipurpose rice cooker?

Young Palace said...

which with cake function

Little blue said...


Baking Taitai said...

Hi Young Palace, I have not bake with a multipurpose rice cooker before. However, you can try it with the cake function. Even if you don't get the 3 distinctive layers, it is still a great tasty cake!

Baking Taitai said...

Hi little blue, 如果用的不是活底模,建议你把油纸铺高一点,蛋糕烤好后,双手抓住油纸,要小心翼翼地取出来, 因为这蛋糕是软的。 

Young Palace said...


Thanks for the reply.
I've try yesterday, what I get is fully custard. Is it I need to add more flour ?

Baking Taitai said...

Hi Young Palace, probably the rice cooker is not suitable to bake this magic cake. I do not advise to add more flour as the magic in this cake is the little flour used that form one of the layer.

Lily cooks said...

Thanks for sharing this recipe and the step by step instruction

Baking Taitai said...

Hi Lily, you are most welcome! Do try this cake as I highly recommend it for its great taste and textures!

Tau Kei Mui said...

Absolutely lovely! Will defitely give it a try! Can I reduce the amount of sugar used? Thanks

Baking Taitai said...

Thanks Kei Mui, this cake is not very sweet imo, the sweetness is just right. Those who prefer a sweeter cake have shared with me that they will add more sugar next time. Maybe you would like to follow the amount of sugar used first, after trying then decide whether to reduce or not. :)

Anonymous said...

What is caster sugar?

Baking Taitai said...

Hi, (can't address you as you did not leave your name)

Caster sugar is finely granulated sugar, please see the photo showing the ingredients above for reference.

Justina said...
This comment has been removed by the author.
Anonymous said...

Hi...this cake looks so magically and it's one of my do to list..just want to check, is it okay to use tracing paper or aluminium foil instead of baking paper? - Justina

Baking Taitai said...

Hi Justina, I would not advise you to use tracing paper as it does not have the non-stick properties and you may collaspe the cake while removing as it is a soft cake. Please do not use Aluminium foil in cooking/baking as studies have proofed that it is harmful to our human bodies, only use it for packing food.

Unknown said...

Thank you so much for this recipe Cheryl :) I made it for my dad's birthday and he loved it!

Baking Taitai said...

You are most welcome Jade! A blessed birthday to your dad and happy to know that he loved it! :)

Anonymous said...

Hi Cheryl, I would like to ask how to know it's exactly bake well?it's press from the top is supposed soft or a bit hard? I use tooth pick poke in pull out is not stick, but take out was too soft

Baking Taitai said...

Hi, (can't address you as you did not leave your name behind)
This cake is soft on the whole. Did you mean that you use a short tooth pick and poke through the first layer only? You have to use a longer bamboo skewer to poke all the way down the 3 layers to test, and if it comes out clean, the cake is well bake and done. As I have mentioned in my recipe notes that this is a soft cake, you have to remove it very carefully and wait till it cools down completely before cutting it. Do take a look at the 'frequently asked questions' which I have added and updated. :)

Anonymous said...

Hi Cheryl,
I have attempted to make this magic cake but was quite disappointed that it came out to b only custard layer. I wonder what has I done wrong during the baking process.
One thing I did not follow your recipe was I didn't take out the cake from my removable base pan immediately after I took out from the oven. I only took out the cake from the pan after it has cooled down. Do you think it could be because of this it failed to form 3 layers?
Looking forward to your reply. :)

Anonymous said...

Hi Cheryl, thank you for ur reply :) I poke in to the bottom. I think I have same situation with below , only appear the custard layer , the first layer of The cake was very think only, so the cake is like custard cake xD I think because is I use auto fuction of owen to make cake that's why fail :( I set the temperature to 160℃ and 55min but my owen run out of the settings time so I use auto functions around 40min then after done I see still too soft so I set again 160℃ to bake another 20min. Still soft, then I scare over bake so stop bake it. So maybe is me didn't bake the cake well enough turn to 3 layer or 2. By the way I would like to show the picture for u but can't share on here. I will try to make it again ,haha, thanks for ur recipe.

Unknown said...

Hi Cheryl... Ur cake looks lovely and I'm gg to make it this weekend... May I ask if it's OK for me to use 9" spring foam instead as that's the only removable base pan I have now.. Also... Can I ask if I should use the top... Middle or bottom rack to bake? Lastly, should I use fan function too? Sorry if I sounded dumb... Just a beginner


Baking Taitai said...

Hi Jay, don't use the auto function of the oven, bake using top and bottom heat and place your cake pan slightly lower the middle rack. You can pm me your cake photo at my facebook page where my readers and fans share their bake photos with me. -

Baking Taitai said...

Hi Tanya, if you read my notes in the recipe carefully, the top sponge cake layer is formed by the egg white beaten stiff. If you did not achieve this layer, you have failed in your meringue. Do read the recipe, notes and troubleshooting and go through the video a few times before you attempt this cake again. :)

Baking Taitai said...

Hi Daphne, sure you can use a 9" springfoam pan but you have to increase the amount of ingredients by multiplying by 1.27 or the cake will be very short. Also remember to wrap the bottom of the cake pan with aluminiium foil well to prevent leakage of cake batter. Place your cake pan on the rack just below the middle rack and bake with top and bottom heat only, no fan please. Everyone starts off as a beginner, your questions definitely do not sound dumb to me. After you have tried, you can share your bake photo with me at my facebook page: ")

Rena Howlett said...

So glad i found this recipe; we have had it in our family for years from my husband's granny, but never had the recipe!

Anonymous said...

Hi, Can replace plain flour with wholemeal flour??

soh said...

Hi Cheryl, I really wanted to bake this cake, but my mum don't like butter, if replace the butter to oil, do you think it work for this recipe?
Thank you for all your sharing and tips!

Baking Taitai said...

Hi Rena Howlett, with the recipe, you can bake it for your family now, enjoy! :)

Baking Taitai said...

Hi, (can't address you as you did not leave your name behind)
As mentioned in my recipe, the flour will sink to the bottom during baking and form a dense chinese kueh like texture. If you use wholemeal flour, you may get a rough kueh texture instead.

Baking Taitai said...

Hi soh, I have not tried using oil for this recipe and am unsure if it will affect the magic during baking due to difference in density. Also if butter is being replaced by oil, the cake will not be as frangrance.

soh said...

Good morning Cheryl, I also think that, will follow your recipe to bake this cake for the 1st time.
Thank you for your advice, have a nice day ahead!

Baking Taitai said...

Hi soh, you are most welcome, do let me know how it goes! Have a good evening! :)

Kyle and Mommy said...

Hi Cheryl, where did u buy your 8x8 square cake tin? I bought one at phoon Huat and it leaked! >< also I saw one silicon one in cold storage, ok to use those?

Baking Taitai said...

Hi Kyle and Mommy,

Sorry for the late reply as I have been receiving too many emails and private messages until my family complains that I spent too much time replying baking questions and have too little time for them. Now I promised them I only reply questions on weekdays only.

I got my San Neng square pan from a baking supplier shop in Hong Kong. You can take a look at their online website ( and they have few branches around the island. I have not tried baking with silicon bakewares before as I am quite skeptical using it for health reason.

If you pan leaked, try to wrap a layer of aluminium foil around the base to prevent the leakage and ensure the baking paper is laid properly internally or use even two layers.

Jacqueline said...

Hi Cheryl,

Thanks for your detailed instructions and troubleshooting. I succeeded in making the 3 layer cake! However, it lost some of its height, would be be able to advise me why?

Baking Taitai said...

Hi Jacqueline, it is normal for this cake to shrink after cooling down. Good to hear that you have achieved 3 layers successfully!

Anonymous said...

Hi Cheryl, I hv baked this cake twice before and was well received. Recently, I thought of baking it again but someone who is very experienced in this Magic Cake mentioned in her food blog that Magic cake should be consumed on the following day or eat it only after has been refrigerated for 2 hours. If more than 2 days, cake texture turns rubbery. In the end, I did not want to bake for friends as they might take more than 2 days to finish.

Priscilla Poh

Baking Taitai said...

Hi Priscilla, in my humble opinion, whether to consume the cake on the day itself or the following is up to the individual. I have many readers who after trying this cake, feedback to me that this cake is so delicious and well received that it is usually finished by the next day. Some said they like it warm and some like it chilled. I have made this cake for my friends and relatives and all the elderly prefer to eat it warm and freshly out of the oven. When I present this cake as gifts for my friends, I did advised them to chill part of the cake to try as I personally like the taste after chilled. However, most of them told me that their family finished all up within the day and it never had a chance to make it to the fridge...haha! If you are still concern about your friends taking more than 2 days to finish, why don't you bake it in smaller portion or in cupcake forms like what I have done? ;) Have a blessed weekend! :)

huiying said...


My convention oven do not have the topand bottom heat, the 2 heats are at the side, can i still use the same temp and time in this case?

Baking Taitai said...

Hi huiying, I can't answer you on this as I have not used one with 2 heats at the side. However, you can experiment and adjust accordingly.

Anonymous said...

Hi Cheryl,
I have tried baking it twice , into cupcakes case and whole cake.This cake is yummy.But my cake always turn out 2 layers only.Do u the the reason for this.Thabk you.

Baking Taitai said...

Hi Xiuping, you may have under/over beat the egg yolk mixture or meringue, under/over fold the batter or overbake the cake. Do try again, a reader feedback to me that she finally got 3 layers after her 6th attempt of this mcc.

Lynn.TrinketsLove said...

Hi Cheryl,
Thanks for your recipe!

I've tried this twice and I got a very thin (0.5cm) dense layer at the bottom and the rest of the cake is the sponge cake layer. What could be the possible reason the dense layer is so thin and the sponge cake layer is so thick? I was using Kitchenaid's beater attachment do the egg yolk step (vs your hand whisking). Will using the beater affect the result?

May I know if you serve the cake with the baking paper and pan base at the bottom? Since the cake is so soft, I'm not sure how to remove the paper and base from the cake without breaking it.

Thank you!

Baking Taitai said...

Hi Lynn, as the magic of this cake only takes place during baking, we aren't able to control the height of each layer. Everyone will have different results depending on the way they prepare and combine the batter and the meringue together. You mentioned that that you have a thin dense bottom and a thick souffle top, what about the soft custard layer? I removed the baking paper before serving the cake, as I cut the cake into slices, I lifted each slice up with the long knife and peel the baking paper off. Most people will chill the cake before cutting as they find it easier to handle when the cake is firmer after putting into the fridge.

Lynn.TrinketsLove said...

Hi Cheryl, I didnt get the custard layer on first try. On second try I got it but also as thin as the dense layer ie dense layer 25% of total height, custard layer 25% and cake layer 50%. My cake wasn't very tall, only about 1 inch :) but I'm very happy that I managed to get the 3 layers out even they are thin ;).

I served the same way as you, removing the paper after cutting the cake into slices and before serving.

Thanks for ur suggestion!

Anonymous said...

Hi Cheryl

I enjoy reading your blog and would like to start baking for my family. As i hope to follow your recipes closely, could you let me know what are sizes of baking pans that you use so that i can purchase them at one-go? Are they non-stick or alumimium ? Where are they available ? Why are pans with loose base needed ? Sorry for asking so many questions & thank you so much !


Baking Taitai said...

Hi Rachel, glad to know that my blog has inspired you to start baking for your family. It's impossible to get all the baking pans at one go, I have more than 30 baking pans of all shapes, sizes and material collected over these three and a half years since I started baking. As and when I see recipes which I am interested to try out, I will note down the type of baking pan required and get it to try out the recipe. I usually get them from baking supplier shops like Tott, Sia Huat, Phoon Huat and when travelling overseas for holidays. Pans with removable base are required especially if the cake is soft like this magic custard cake and non-bake cheesecakes, you can't flip it over like a chiffon or sponge cake which has a firm texture. With the removable base, you can push the cake up slowly and gently without damaging it. Hope this helps. :)

Anonymous said...

Dear Baking Tai Tai

Do you produce recipe books for your cakes? I would love to buy a copy of the Magic cakes (all variations) from you.

Thank you
Woon Nyok Mooi