Have you heard of the Magic Custard Cake? It is a cake consisting of 3 layers, a pie crust like fudgey bottom, custard middle and moist sponge cake top layer. However this is made all with the one batter which separated into the respected layers while it bakes. It’s magic! or science :)I have been so curious about this cake since I saw it making the rounds in social media over the past month or so. But i’m not a big fan of vanilla cakes, so i decided to make a lemon version.The most popular recipe is by Jo cooks, this is her version. My recipe is adapted from this version.As usual, I also wanted to make it lighter and less sweet, so I substituted half the sugar with monk fruit sweetener (my fav sugar replacer but you can use stevia or just sugar, just don’t replace it with any liquid sweetener), use skim milk and replace almost half of the flour with wholemeal spelt flour to get a bit of wholegrain goodness in (I find wholemeal spelt flour more pleasant tasting than wholemeal flour)When I was mixing the batter, I was actually very skeptical about this cake working, the batter is very thin, it calls for 500 ml of milk! it also bakes for a much longer time than my usual cakes.But lo and behold, it came out really great. There are definitely 3 distinct layers. The bottom layer is almost like a pie crust, it’s dense and fudgy. The middle layer is a soft custard. The top layer reminds me of the sponge in a tiramisu, like a super moist, soaked in milk sponge. My cake seems to have a really tall cake layer and thinner custard layer, not sure if it’s because I’m using less sugar and includes some wholegrain flour, but I’m not complaining. The top layer is my favourite :)I hope you will try this easy recipe, it really is a very fascinating dessert. Please tag me at @dessertsforlunch on IG :)
