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Izzy Wizzy Let's Get Busy....

November 9, 2015

Lots of people have been asking me for the recipe for Magic Custard Cake.  I came across this recipe quite a while ago and have baked it several times, always with great success.  Don't ask me for the science behind it, it really is a mystery, but to quote one recent guest it's "delishimo".   So here it is,  we hope you enjoy it as much as we do!


Magic Custard Cake


125g butter, melted and cooled

500ml milk

1 tsp vanilla extract

130g sifted icing sugar (including a little for dusting)

4 eggs at room temperature (separated)

pinch of salt

1 tbs caster sugar

115g plain flour




Preheat oven to 150C/Gas Mark 2. Butter and line a 20cm square cake tin with baking paper (I use a silicone baking mould which works perfectly).



Warm the milk and vanilla until luke warm and set aside.  Whisk the egg yolks and icing sugar until light and fluffy.  Add the melted butter and stir until well combined.  Fold the flour into the batter and slowly add the lukewarm milk.  Don't be alarmed - it is a very liquidy batter.




In a separate bowl (or free standing mixer) beat the egg whites with a pinch of salt until they

are foamy, add the caster sugar and beat until you get firm peaks. 


Gently fold the eggwhites into the batter, one third at a time - if you use a whisk it helps eradicate any lumps without losing the lightness.  Pour the batter into the prepared cake tin and bake for between 45-50 minutes or until the cake is a pale golden and still has a little 'jiggle' .


Remove the tin from the oven and allow the cake to cool completely (it will firm up as it cools, if you try and remove before cold it will crack and possibly break apart).  Dredge with icing sugar and cut into even squares.  




Fabulous on its own, jazz it up a bit with some mixed berries or a zingy coulis


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