Magic Cake

Texture was really light and soft. BUT it had a real eggy taste. Not a fan.

Our 10 yo and 13 yo were arguing, so I had them make this together. Simple and easy recipe yet so good. Had our magic ‘sister’ cake with strawberries and powdered sugar. By the time they finished cleaning up, they’d worked it out.

This sounded too different to pass up…turned out great. Such a strange firm-custard consistency and texture, but really good. I added almond flavoring and then served it with whipped cream and sliced strawberries. Like eating creme brûlée with a fork!

Made it as written. Very nice. It’s a keeper. The comments mentioned adding rum extract or brandy. Sounds like good additions, but the recipe is very good as is.

I did not make any changes. The cake is good but it’s not the kind of cake that has flavor that will jump out at you.

Wow. So disappointed! Turned out just as it was supposed to, and I adore custard but blech! I have no other way to describe it.

We liked it. If you like custard, you probably will like this. It reminded me of German pancakes and bread pudding. After folding the egg whites into the batter, it looked a bit lumpy but still turned out good. After 45 min., the top was a nice golden brown but the bottom still seemed to have too much liquid so I loosely placed a tin foil on top of the pan (just rested on top) to avoid burning the top while giving the cake more time to bake in the oven. It was in the oven for a total of 65 minutes. A knife inserted near the center came out relatively clean and that was good enough.

Super easy to make with ingredients most people already have on hand. Prep was quick too! It’s a nice eggy custard that’s soft at the top and gradually gets firm at the bottom to form it’s own crust. If you’ve never made custard before, just keep in mind that is normal for the mixed, uncooked batter to be watery. It will firm up as it cooks. This recipe isn’t too sweet, so if you’re the type who usually cuts back on sugar in recipes, it won’t be necessary with this one. I tripled the vanilla (because I like the flavor). Next time I might try adding some lemon or coconut.

Delicate textures but boring flavor. I think it would be better a citrus kick.

Made as is and made again with a 1/2 tsp almond extract. I liked it a little better with the almond extract. I topped it off with fresh whipped cream that had brown sugar and a little bourbon in it. I also have made it with a gluten free baking flour and it turned out great as well!

I would not recommend this recipe to a newbie at all. I did not realize the importance of the lukewarm milk, which ALMOST ruined my cake! There were lumps on top of my mixture when I began adding the milk and everything separated! I was worried the butter was too warm and curdled the eggs, but I had nothing to lose, so I warmed up the batter slightly on the stove at a very low temperature in hopes of everything recombining. It worked and the batter still smelled wonderful. But this recipe is basically the Impossible Coconut Pie II.

I followed this (almost) to the letter. As I was incorporating the ingredients and putting it in the pan, I wasn’t sure how it would come out. I bake from scratch a lot but have never had a batter with this consistency, like, never….so I wasn’t expecting much but after 55 minutes at 325 though, I understood where the name of the cake came from. Literal magic happens to this in the oven!! I added 2 teaspoon of vanilla, that was the only personal touch I added to this. This is absolutely amazing!!!!! My family loves it and I need to try to stay away from it now lol! There are so many possibilities with this amazingly, unique dessert but this version will be my favorite of all. It just become my “go to” dessert.

Made as per recipe. If I make again, I would add a bit more sugar and a tiny pinch of salt. Also, cooking time is too long. I should have removed at 40 min…just as it was browning. I found adding the batter to the egg whites worked better than adding the whites to the batter. The cake has a lovely angel food texture, but since my custard was over, it was a bit eggy. Still it was a pleasant comforting dessert that could be amazing with a few adjustments.

Loved it and so did my boys!

Delightful custard cake with a light vanilla egg tart flavor. I followed the recipe exactly, baked for about 1 hour. I will certainly make this again in the future

I made thos tonight because I wanted something sweet and I was interested in how it separated. I used lemon juice and zest instead of vanilla. I could have added more lemon. the only disappointment is the bottom didn’t really bake. I baked it for 70 minutes, didn’t want to go longer because the top was brown.

I will defiantly make this again

very different cake to make but very good and not to sweet. I would think a sauce to pour over each slice would make it even more amazing

I found the custard tasteless. Definitely needs something. Lemon might be nice.

Easy and fast to pull together. As per others, I also used a combination of almond extract (1 tsp) and vanilla extract (1/2) tsp. The recipe is great. Next time I would definitely consider using rum (or lemon extract with some lemon zest mixed with the flour, or coconut extract with coconut milk for the liquid). This cake can have several flavor profiles depending on your individual preference.

This is such an easy cake to make and is absolutely delicious. I would recommend to everyone to try it. The custard middle was such a surprise to me.