Magic Three Layer Custard Cake (From One Batter)
Prep
20m
Cook
50m
Total
1h 10m
This magic three layer custard cake is made from just one batter and will impress all of your friends and family. With a light and fluffy top layer, a creamy custard middle, and a dense cake bottom, this dessert is sure to be a hit. Optional toppings include icing sugar, fresh strawberries, and whipped cream.
Steps
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Nutrition Facts
Per serving324 calories
Calories from
- Protein 13%
- Carbs 45%
- Fat 42%
-
Fat High 15 g 23%
-
Saturated Fat High 8 g 40%
-
Carbohydrates 36 g 12%
-
Fiber Low 1 g 4%
-
Sugar High 25 g 50%
-
Protein High 10 g 20%
-
Cholesterol High 117 mg 39%
-
Sodium Low 81 mg 3%
% Daily Value is based on a 2,000 calorie diet.
Notes
1. Australia vs US vs UK measurements - I made this recipe 5 times. 3 of the 5 times, I weighed the ingredients, once I used Australian cups and once I used US cups. I couldn't tell the difference in the end result.
2. The baking time for this cake will differ depending on the oven. Of the 5 times I made this cake, the bake time differed by 15 minutes. Once it was 40 minutes, 3 times it was 50 minutes and once it was 55 minutes. It takes Jo from Jo Cooks (recipe source) 70 minutes, but she says her oven is weak.
The safest way to get the baking time right is to follow these directions:a) The cake is ready when the top is golden brown and the cake doesn't "jiggle" when you gently shake the pan. If it jiggles, there is still raw batter inside.b) I found that 4 of the 5 times I made it, the top became golden brown before the cake was set. c) So to get the bake time right, check it first at 30 minutes. If the top is golden brown, cover loosely with foil and return to the oven until the cake is set. Check every 10 minutes - any longer, and you'll risk the cake overcooking.
3. Tor get the cake out of the tin, just turn it out like a normal cake. The custard is set, it is not like super soft jelly. What I do is place a cutting board on top of the tin, flip it upside down (it slips right out) then place a cooling rack on top then flip it again (so you end up with the right side up on the cooling rack).
4. I myself have not tried this in a glass pan but readers have - if you scroll through the comments, you will find feedback from a reader on 3 February 2017 confirming this!
5.Nutrition assuming 1 cake is cut into 9 pieces. Note that I cut the cake into 16 pieces for the photo but that isfar too small!
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2. The baking time for this cake will differ depending on the oven. Of the 5 times I made this cake, the bake time differed by 15 minutes. Once it was 40 minutes, 3 times it was 50 minutes and once it was 55 minutes. It takes Jo from Jo Cooks (recipe source) 70 minutes, but she says her oven is weak.
The safest way to get the baking time right is to follow these directions:a) The cake is ready when the top is golden brown and the cake doesn't "jiggle" when you gently shake the pan. If it jiggles, there is still raw batter inside.b) I found that 4 of the 5 times I made it, the top became golden brown before the cake was set. c) So to get the bake time right, check it first at 30 minutes. If the top is golden brown, cover loosely with foil and return to the oven until the cake is set. Check every 10 minutes - any longer, and you'll risk the cake overcooking.
3. Tor get the cake out of the tin, just turn it out like a normal cake. The custard is set, it is not like super soft jelly. What I do is place a cutting board on top of the tin, flip it upside down (it slips right out) then place a cooling rack on top then flip it again (so you end up with the right side up on the cooling rack).
4. I myself have not tried this in a glass pan but readers have - if you scroll through the comments, you will find feedback from a reader on 3 February 2017 confirming this!
5.Nutrition assuming 1 cake is cut into 9 pieces. Note that I cut the cake into 16 pieces for the photo but that isfar too small!
SaveSave
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