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. Haven’t tried it yet but was surprised it split and didn’t see any other comment regarding that happening. 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 But since it’s just the two of us, How should I store any leftovers? Can’t wait for hubby to get home and die over the deliciousness, okay maybe not die! I listened to the others and added 1/2 tsp vanilla to the milk and also 1/4 cup sugar and a little more vanilla to the egg whites. The egg white was just floating over the batter. I understand the need for sponsors, but why does it have to be so hard to find what you want? Have you ever tried substituting? Thank you for posting. Tastes good but not what I wanted or expected. The 3 layers look great. I baked mine in a glass baking dish for about 55min. I think it will be great! Enjoy making this boozy decadent festive log cake, strictly for adults only and a definite showstopper for numerous occasions. It uses very simple ingredients which I appreciate so much. I believe its regular sugar not powdered so I would assume additional sugar not drawn from the powdered sugar used here. My batter was VERY thin and runny! Here’s hoping! It’s flavoured with fresh fruit (strawberries, bananas, blueberries, etc), chocolate, or other flavourings. I’m using granulated sugar with the egg whites not powdered. Hi Carlene, I’m sorry, I can’t give you any advice, because I haven’t tried substitute. To be honest, during my flu he took upon himself all responsibilities about our son and home and really deserved to finally make him this Magic Custard Cake. I made a double batch and it turned out fine. Batter does look strange but it came out perfectly! Hi Karen, you can find chocolate version here: https://omgchocolatedesserts.com/chocolate-magic-custard-cake/, The bottom came out all flour goo, no custard and no cake on the top. Since I had a stomach flu last couple of days and my blog was waiting a new post, it was perfect timing to take out my emergency list. Is it ok if I use a round larger pan?? Pipe circles, 3 cm wide, on a parchment paper and place a chocolate egg on each one. This version has a thin crust on the bottom. I’m going to say yes since it’s like a custard. I eventually just had to ramp up the temperature. Whip the egg whites until stiff peaks form, set aside. Now your cake is ready for adding the final festive decorative details - melted chocolate bark for the sides and vanilla buttercream for the top (see tutorial for guidance). Do you know who was the most pleased with this decision? Make a batch for your family, freeze the left overs, and pull it out the next time you need a little chocolate in your life. This recipe for both!! OMG i can’t get enough. Yes, it goes in very liquidy, but remember that it’s a custard, so you’re baking eggs. My family loves this sweet treat! If so, have you noticed a baking difference, in how long it takes to cook? Which I did!This recipe is a keeper for my files. It can’t be all the way til it’s smooth and free of lumps because I did that once and it took close to an hour and I still got a flatass cake. Wondering if I can use oat milk or soy in place of cow milk. HI Mary, I think you should add 1/2 cup cocoa and use only 3/4 cup flour.I haven’t tried chocolate version yet. Just did not like it. The miracle really happened in the oven. I didn’t get the three layers but I think it was because I didn’t incorporate the egg whites enough into the batter. Just put it in the oven…I’m a little worried if it’s right! Finally got it in the oven after struggling with pop ups about ten times not to mention the page keep going onto some offer or other! Baking time might vary depending on your oven or pan you use, but start checking after 50 minutes. may I try the recipe in Pyrex glass dish? Hi Lin, I’m not sure about that. Hi Helen, you can line the dish with baking paper and left to overhang the sides. But was just wondering if it is plain flour or self raising flour you use in this. Place into a pipping bag and apply on top of the cakes. Thank you. I love this recipe and have shared it with my daughter and some friends! And I had to see what would happen out of this this disaster. Halved the ingredients and it was perfect, Should you wait until it’s cool before you take it out of the pan and refrigerate them. For the chocolate custard, first place the soy milk, maple syrup and cacao in a sauce pan on medium heat. You have the recipe for chocolate version on my blog https://omgchocolatedesserts.com/chocolate-magic-custard-cake/. I don’t know how long or how much I need to fold it. I just made it and I’m very nervous!! The lumps float on surface when pour the mixture in the pan and create top (sponge) layer. In a large bowl, with a wooden spoon, beat the egg yolks with the sugar, cocoa and cornflour. For those asking about GF, I believe that they have a GF version. […] You’ll need just butter, flour, chocolate chips, vanilla (check out this great vanilla Custard Cake) and powdered sugar to make the shortbread cookies. I did follow the recommendations others have suggested and it really made the recipe better. Vanilla Magic Custard Cake Recipe […], […] Homemade Pulled Pork Sandwiches; Black Bean Quinoa Cabbage Salad; Homemade Applesauce; Vanilla Magic Custard Cake […]. Some whites in the yolks wont hurt anything but yolks in the whites will prevent them from beating stiffly. Just reading the Chocolate Magic Custard Cake recipe and cannot wait to make it. Thank you Vera about the baking paper, read all the replies until I found your reply. also most of the recipes call for 3/4 cup of flour, I like the way yours looks, it seems to have a nice balance, many did not have such a creamy custard for second layer and a lot of them had a much thicker cake for the top. custard filling and chill for 20 minutes. can you use almond milk? , Ooh Shaz I’m going to try the coconut too next time! (Kind of robbery we thought). Would recommend this to a friend. HI Judith, you can use it. I reeeeaaaallly want that center layer! What is powdered sugar. This information will not be used for any purpose other than enabling you to post a comment. If possible. It’s still cooling, but I sampled some and it worked. If I want to make it chocolate what do I add? Add the tapioca flour and agar agar and bring to a boil, while stirring. Just for those who may wonder about it. Is there any advice about changes for the altitude? Will make again! Would it still bake and taste ok? Grease 3 10-inch round cake pans with shortening, then dust the pans with flour. Hi Slava, the batter separates by itself while baking. Was thinking of doubling & baking in 9×13 for easier slicing! Oh boy… This Chocolate Magic Custard Cake like the name it says is truly a work of the mystical. Needs more flavor. Hi Dot, I’m so sorry about that. Disappointed bc I followed exactly and don’t know what happened! Happy New Year to you,too . Thanks! Sprinkle with cacao powder and fresh berries and serve. I never use self rising unless the recipe specifically calls for it. But why won’t it turn out? The addition of vanilla makes this delicious chocolate custard cake filling recipe go great with a cake or pastry. The batter was very runny therefore there are lumps of egg whites! Although the custard squares are delicious, I did not get 3 layers. I miss deserts. A note to everyone. Or was it an additional 1/4 c? 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