IMG_6955still a 2 layered cake… i must be doing something wrong..
but i am addicted to this custard cake now and i have to admit, that this is my favourite flavour by far!
◌⑅⃝●♡⋆♡⃝ ˻˳˯ₑ♡⃝⋆●♡⑅⃝◌

Recipe adapted and translated from Jo Cooks

Ingredients (makes an 8 inch square pan cake)
*green fonts indicate my modifications

4 eggs (separate yolks from whites) at room temperature
1 tsp vanilla extract
150 g (1 cup) brown sugar (i reduced to 140g ~ can be further reduced as i still found it sweet)
125 g (1 stick or ½ cup) butter
115 g (4 oz or ¾ cup) of all purpose flour
500 ml (2 cups) milk lukewarm
a pinch of salt (optional)
powdered sugar for dusting cake


食材 (可做一个8寸方形蛋糕)

鸡蛋4颗 ,室温(蛋黄和蛋白分开)
黄糖150克,或一杯 (我用了140克~ 下次可在减)
牛奶500毫升,或2杯 ,微温
盐,一小撮 (可免)


IMG_6956– Preheat oven to 325 F degrees (160 degrees C). Grease a 8 inch x 8 inch baking dish
烤箱预热至325华氏度或160摄氏度. 8×8 寸烤盘抹上黄油

– Start by heating the butter in a small saucepan over medium heat until melted. Whisk continuously until it becomes golden brown and tiny dark brown flecks appear in the bottom of the pan. Remove from heat, whisk for another 30 seconds and strain through a fine sieve into a bowl. Let cool to room temperature

– Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside

– Beat the egg yolks with the brown sugar until light golden color. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated

– Slowly start adding the milk and beat until everything is well mixed together. The mixture will be very watery

– Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Another variation to folding in the egg whites would be to add a third of the egg whites and gently whisk them in to the cake batter, then reverse the process and add a bit of the cake mixture to the egg whites and gently whisk in, repeat until all cake batter has been whisked in

– Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks

– Sprinkle some powdered sugar after cake has cooled

IMG_6958am in love with self made stencils these days…. snip snip snip

please refer to Cheryl @ Baking Taitai for FAQs on the magic custard cake
如对这款蛋糕有任何疑问,请点击Cheryl 家的链接参考她收集的常见问题

Pollution index: 137 (lightly polluted)


(0) Comments

  • Cheryl - Bakingtaitai (May 31, 2014)


  • Mel (May 31, 2014)

    Such a lovely 2 layer cake and good for you for making your own stencil; whichever pattern you want to cut out.

  • Mel (May 31, 2014)

    I did have a look at JoCook\’s recipe and indeed amazingly one batter could result in 3 layers cake. Nevertheless I think your 2 layers cake did well too. If I make it, I wonder how many layer it will turn out…..2 or 3…or no layer at all..hehehheheh….

  • Ann Low (May 31, 2014)

    Victoria, Your magic custard cake looks so pretty with that lovely design on top. Sure very yummy!

  • Jozelyn Ng (June 1, 2014)


  • Rachel Kwong (June 1, 2014)

    Thank you for the lovely gift. We loved the cake. It is quite special as the top layer is very light & fluffy and the bottom layer is like a pancake.

  • Fion@轩宏妈 (June 2, 2014)


  • Mimi Bakery House (June 2, 2014)

    You are still trying??? I think I had given up on this Magic… My kids dun fancy this cake.. Perhaps I did not get the magical texture as I should have.. Prob I will try the very last time to see how it goes.. :-p

  • Chris (June 2, 2014)

    This cake must be very nice. I have seen quite a few trying on FB…

  • 婉婉下午茶 (June 2, 2014)


  • Xiao (June 2, 2014)


  • AuntyYoung (June 2, 2014)

    这款是“当红炸子鸡”,我也心动! 只是缺勇气,朋友看了你的魔术蛋糕,我。。。。。我决定一试!

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Victoria Bakes – Baking into the Ether