- Eggs 4 • 130 kcal
- Butter 1/2 cup (113g) , at room temperature • 717 kcal
- Sugar 2/3 cup (135g) • 470 kcal
- Vanilla Extract 2 tsp (10g)
- Zest of 2 lemons
- all-purpose (plain) flour 1 cup (125g)
- Milk 2 cups (500 ml) • 49 kcal
- Whipped cream for serving (optional)
Science and cooking come together to create this magic custard cream cake – and although it looks very impressive, making it couldn’t be simpler.
You mix your ingredients together, pour into a baking tin, pop it in the oven and when it has cooled you will have a three-layered custard cream cake. There is a light sponge layer on the top, a creamy lemony custard layer in the middle, and a pastry-like bottom layer.
If you’ve never tried making a magic cake before, try this one – it’s easy and gives great results.
Preheat oven to 300F/130C fan/ gas mark 2.
Grease and line an 8×8 inch (20x20cm) square pan with parchment paper.
Separate egg whites from yolks. Mix the egg yolks with sugar, butter vanilla extract and lemon zest until smooth and combined. Add flour and mix until well blended.
Add the milk, and continue mixing on low speed until everything is smooth and blended.
In another bowl, whisk the egg whites until stiff peaks form.
Gently fold the whites into the milk and yolk mixture, then pour the mixture into the prepared pan and bake for 80-90 minutes until lightly golden.
Let it cool completely in the pan and then transfer to the fridge to set for a couple of hours.
Trim the edges off, and cut the cake into bars or little squares. Top the bars with whipped cream and lemon slices or decorations if desired, or dust with powdered sugar.
When you mix the egg whites in to the yolk and flour mix, don’t be alarmed if they don’t mix in smoothly – you will have some lumps and bumps floating on top of the mixture – don’t panic, that’s completely normal!