A vanilla custard cake filling, pastry cream cake filling or Crème pâtissière cake filling as known in French can be an absolute treat hidden between two layers of cake. Is the flour self rising or all purpose ? we have chickens now, and are looking for ways to use up the egg-stra eggs! We use vanilla extract (not imitation flavoring) and this cake is incredible. I strictly followed the recipe but when I added egg whites in the rest of the batter the mixture looked so oddly. I will try it with some fresh fruit tonight. Hi Helen, you can line the dish with baking paper and left to overhang the sides. For those asking about GF, I believe that they have a GF version. Thank you! My husband loved it the first time I tried it. Thank you Vera about the baking paper, read all the replies until I found your reply. It was gone by the next day so decided to make 2 more batches!! To those who had troubles with the custard part also don’t forget even a bit of white in your yolks can make this flop but if you’re extra careful when separating the eggs it should turn out beautifully! I had chunks at least as big as a quarter, and I don’t know if that’s right. 3 In second large bowl, beat butter and granulated sugar with electric mixer until light and fluffy. That creamy sweet goodness made from eggs, milk, and sugar. The closest flavor comparison we could think of was a German Pancake / Dutch Baby. But it tastes good no matter it’s appearance and is an interesting custardy cake. Once I added the milk the batter was very runny and I couldn’t fold in the egg white well. It was exciting to wait for it to finish baking. Looks so good need more recipes for Using lots of eggsp. Paula Bounce I made it and it was wonderful! Hi, I’m from the UK, what is all purpose flour? IT WAS SADLY EATEN UP BY MORNING . The 3 layers look great. I cooked it for 1 hour here and it still seemed giggly when I took it out.. Hope it is still custardy ! can you use almond milk? Italian Moist Vanilla Cake Recipe with Pastry Cream Cake Filling. May i try the cake in heat proof pyrex glass difrom. I love this recipe and have shared it with my daughter and some friends! IT IS ALL PURPOSE UNLESS YOU SEE OTHERWISE. 19 %, (102 g) envelope whipped dessert topping mix (makes 2 cups). What is powdered sugar. That happened to me too, but I think it’s because I baked it 60 minutes. I used Vanilla Pudding Mix to start, but have also used Chocolate and Cookies & Cream which both turned out GREAT! I think it would have been perfect at 50 minutes. https://thebakingpan.com/recipes/cakes/coconut-custard-layer-cake I followed all the directions to a t but the batter is more runny than like a better. It should work well here, too! I think as someone else said too the cooking time and amount of flour needed is varying depending on the climate you live in for sure. The batter must be very runny before baking. Fluffy White Cake with Strawberries, Custard, and Whipped Cream. If the top browns too quick before the minimum of 40 minutes, you can cover the cake with aluminum foil. Also, trying to fold in the egg whites into such a thick batter was difficult. Made it for a dinner with friends, it was a hit! It doesn’t taste like coffee, but has a more complex flavor profile. As soon as my gorgeous Raspberry […], […] I wanted to try for a long time: Cream Cheese Strawberry Cookies. I suggest reporting them, it’s called The Paleo Recipe Cookbook – Cheap and Easy. I haven’t tried it with crystal sugar. Some of you might be getting different results because flours from different regions react /thicken to different degrees. Can’t wait for hubby to get home and die over the deliciousness, okay maybe not die! […], […] and apples. After 40 minutes I could not believe my eyes . https://www.tasteofhome.com/recipes/boston-cream-sponge-cakes Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in). I also used a very strong vanilla and a bit more of it instead of the water combined with a coffee-flavored extract that I am making but is a bit underdeveloped (it hasn’t been steeping for very long, but it is being made with very strong, very oily, dark-roasted beans). Hi Charlene, I haven’t tried it in 9 x 13 dish but some readers left the comment that it work for them in larger pan. There is a Facebook page that is using your photo and claiming they have the “paleo” recipe if you buy their book. Even the very popular peanut butter cheesecake and the magic cake are ignored, in our house it turns into a real fight. 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. I like to have desserts/cakes in the freezer for unexpected company. Won’t make that mistake again. Came out pretty well in spite of the fact that my egg whites didn’t whip well. Make it and it will keep for years. For the custard, I made a homemade vanilla custard. 1 cup cocoa powder weighs 3 oz. I did have to put tin foil over the cake when the 4p min time was up and then popped back in the oven for another 10 mins……. Actually, if you read the article, you would know the answer to your own question!!!! You can use Pyrex glass but for the rest follow the recipe. The baking time is the same. Made this yesterday, you are correct, funny looking batter. Invert the cake so that the top of the cake, will become the bottom layer of the finished cake. Confetti Cupcakes with Champagne Custard Filling and Vanilla Champagne Buttercream (makes about 20 cupcakes): Print this recipe! By the time I got the batter together the whites had gone foamy and I had to risk a re-whip. I’ve made this three times so far and LOVE it! This added the perfect amount of sweetness and flavour. Next stir int the whites using a whisk until the lumps are no larger than a pea. […] You can find complete recipes of this VANILLA MAGIC CUSTARD CAKE in omgchocolatedesserts.com […]. Anyone try it? This recipe held up great and was so easy to make. I am excited to try the vaiations on this recipe, except I am not sure I want the temptation in my house! *. Are you mixing everything except the egg whites by hand??? Very blah!!! For those who are saying its “eggy” tasting, well custard is predominantly egg! I’m so happy you’re here! Trying again tonight! I have self raising or plain flour? When it calls for unsalted and then asks for salt I just use salted butter and leave out any additional salt. I baked it at 325 for 35 minutes. A 1/2cup of butter is 1/2cup whether melted or not. Try 3/4 C granulated and up the vanilla to 2 tsp. DIRECTIONS Mix the sugar, flour and salt together in a double boiler and add the hot milk gradually, stirring constantly. It could stay a few hours at room temperature. Should the cake be stored in the refrigerator? Trial and error. That was a great description. Happy New Year to you and your family. My instinct says self-rising because I see no other leavening agent listed, but maybe that’s where the magic comes in? […] 11. Pictures of the process would have been useful, to know what the batter should look like after each step. That strange mixture was baked into delicious three layered cake- pretty golden crust on top, custard-like vanilla center and dense and a little gooey layer at the bottom-perfect!!! Is this normal? Where are the ingredients for the custard? 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 say 1 1/4 Cups of icing sugar are 125 gm and not 150 gm, and the flour was 120 gm, not 115 gm , so fingers crossed it turns out . I just put it in the oven I will cross my fingers as the batter is watery with lumps of egg white. Did not like the raw flour taste, but it looked correct. When the … Store finished cake in the refrigerator. He couldn’t stop raving, about how great this treat was. Hi Chris:-) Thanks so much, you made my day . I just made I and it’s cooling but I live in Denver and it is a ile high! I made this today and was wondering does it need to be refrigerated?? 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. Beat the egg whites, cream of tartar and salt in a large bowl at high speed until foamy. I have this cake in the oven now and I’m concerned because the batter was so thin. Add the eggs, one at a time, whisking until smooth and no pockets of sugar-starch remain before adding the second. Doesn’t it have to be cooked separately, the custard? […] You’ll need just butter, flour, chocolate chips, vanilla (check out this great vanilla Custard Cake) and powdered sugar to make the shortbread cookies. Thanks Theresa,I’m so happy that your family like it. Cook until the mixture thickens. In the recepie you did not describe it. Happy New Year to you,too . I’m going to try the banana magic cake next! Looks so great! Beat the egg yolks and powdered sugar until pale yellow. In a bowl, whisk together the egg, egg yolks, cornflour, vanilla and sugar. The batter was thin and seemed runny, but it was mentioned in the comment section that it should be like that. This was so yum and easy to make! Does the magic vanilla cake need to be refrigerated? 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