Magic Custard Cake

Temperatures for the ingredients are important here. Not too warm to cook the eggs before baking, and not cold either. You can use either confectioner’s sugar or regular sugar, use the same amount by weight but the volume will be different. If you use regular sugar, 150g will equal 3/4 cup.

A few more notes on making the cake: When adding the milk, we found it easier and less messy to gently hand whip them in instead of using the stand mixer. It is a very liquidy batter, and for us it splattered everywhere even at the slowest speed. For folding in the whites, it is done with more of a gentle whisk/folding motion with the whisk since the batter is so runny. The whites will look a little curd like after mixing them in, just try to mix/fold them to the point where there is no big chunks. Because of the custard-like center, when fully baked, there will be a bit of a jiggle, but not a sloppy jiggle to the cake when gently shook. Same after it has cooled. That’s about it. Have fun and every time we’ve made the magic custard cakes, going into the oven we don’t think they will work correctly, and after baking they are magically perfect.

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