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Magic custard cake

Up until your suggestions on Google+, Instagram, Facebook and YouTube we hadn't even heard about this... but wow are we glad you let us know! This is such an easy batter to make, but what's really impressive is that it separates in the oven to form 3 separate layers for our cake! It turns out almost like a creme brulée topped with a really light soufflé sponge...amazing. It's perfect served with a little fresh passionfruit... another suggestion of yours!

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Ingredients & RecipePrint


  • 4 medium eggs
  • 1 tsp lemon juice
  • vanilla caster sugar (150g)
  • unsalted butter, melted (110g)
  • plain flour (120g)
  • whole milk (480ml)
  • 1 orange
  • 2-3 passion fruits


preheat an oven to 160°C.
line a deep square baking tray (20cmx20cm) with baking paper.
separate the eggs and whisk the whites to a stiff peak with a tiny drop of lemon juice.
beat the egg yolks with the vanilla sugar and 1 tablespoon of warm water for a couple of minutes… you’re best off using a hand mixer.
beat in the melted butter and zest of the orange.
mix in the flour then stir through the milk.
fold in the egg whites (in two batches), until evenly combined.
pour the batter into the baking tin and cook for 50-60 minutes until the top is golden and puffed and the middle is set but with a generous wobble.
allow to cool completely (at least 3-4 hours) before slicing into the cake and enjoy drizzled with passionfruit pulp.

serves 8

Magic custard cake

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