Recipe: 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!


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

Step 1

Separate The Eggs

Separate the eggs, saving both yolks and whites

Whisk the whites

Step 2

Whisk The Whites

Whisk the whites to a stiff peak with a tiny drop of lemon juice.

Beat the yolks

Step 3

Beat The Yolks

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 and milk

Step 5

Mix In The Flour And Milk

Mix the flour into the egg yolk mix, then stir through the milk.

Fold in the egg whites.

Step 6

Fold In The Egg Whites.

Fold in the egg whites (in two batches), until evenly combined.

Bake the cake

Step 7

Bake The Cake

Preheat an oven to 160°C. 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.

Leave to cool

Step 8

Leave To Cool

Allow to cool completely (at least 3-4 hours) before slicing into the cake

Serve up!

Step 9

Serve Up!

Serve the slices of cake drizzled with the passionfruit pulp and finished with a sprig of mint!

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