Lemon Custard Cake. If I want to make it chocolate what do I add? All Right Reserved. Thank you! Paula Bounce I made it and it was wonderful! Used the entire egg which I like too!. What could I have done wrong to. Learn how to make pastry cream from scratch at the Incredible Egg. 25. my daughter makes this and the chocolate one…. By the time I got the batter together the whites had gone foamy and I had to risk a re-whip. It was amazing! The written instructions are missing the step where you mix the yolks and the powdered sugar. I added some nutmeg on top with the powdered sugar also. Bake for one hour or until cake tests done. I’m using granulated sugar with the egg whites not powdered. The only thing I had to decide is whether it will be vanilla or chocolate. Just tried this recipe and put it in the oven. I got the 3 layers I was looking for and the top wasn’t over cooked. Is it supposed to be runny before you cook it? Hi Terry, I haven’t tried and I can’t say whether it will bake correctly. Hi Jennie, I haven’t tried this with cake flour. Although, photos of this cake always look really fantastic, but I ‘ve always had some other ideas to try and put this recipe on hold. I also had trouble folding in the egg whites, they just floated at the top of the batter. Can this recipe be doubled and baked in a 9 x 13 pan? Added them in but was disappointed Came out looking good but tasted more like baked eggs, […] Everyone is at home, so even in the case of no success and after having ate a sugary but very tasty magic cake and a Reese’s cheesecake, somebody will like this sweet/salty combination. What kind of sugar did you use – powdered or confectioner’s? Possibly if is blended with the liquids long enough to dissolve, because if not, you will probably end up with a lot of sugar on the bottom as this wet recipe is designed to stratify into flours on the bottom, liquid (custard) in the middle and crusty puff on top. So the cake that came out tasted more like egg than vanilla. Omg I made this for the first time two days ago to take to meet the parents of hopefully future daughter in law. I followed the recipe and my battery is very liquidy, almost like egg nog, is this right? . also most of the recipes call for 3/4 cup of flour, I like the way yours looks, it seems to have a nice balance, many did not have such a creamy custard for second layer and a lot of them had a much thicker cake for the top. Invert the tube pan on a funnel or bottle to cool. I made this a week or so ago and will make it again today for my mother in law. Is it all just one mix, and the custard comes out in the middle? Dense cake layer on the bottom, creamy custard-like filling in the center, and light and fluffy cake layer on top. He wasn’t disappointed at all. What did I do wrong? This recipe for both!! A vanilla custard cake filling, pastry cream cake filling or Crème pâtissière cake filling as known in French can be an absolute treat hidden between two layers of cake. Is there any advice about changes for the altitude? Hi Laura, you’ve probably cook it too long, or maybe didn’t measure the flour correctly. It is creamy, smooth, and rich. What I saw was that as soon as it started to set up, it went from floppy to jiggly to a bit hard very quickly. My family are celiac, so I have to use GF flour. Line the bottom of the pan with crust. Wondering if I can use oat milk or soy in place of cow milk. Any idea have to bake it with a crust? Cook until the mixture thickens. Hi Charlene, I haven’t tried it in 9 x 13 dish but some readers left the comment that it work for them in larger pan. It was yummy thank you! Happy baking! I followed the recipe exactly and the cake looks exactly like the photo but it’s nearly tasteless. I left them out the first time because I didn’t realize that this step had been skipped. https://www.homemaderecipesfromscratch.com/vanilla-custard-filling-for-cake When I started it I almost gave up. I also added some vanilla to the egg white mixture along with the sugar. Thanks! This recipe has no salt. I’m going to try the banana magic cake next! Hi, sounds yummy. Halved the ingredients and it was perfect, Should you wait until it’s cool before you take it out of the pan and refrigerate them. I added nutmeg to it before baking and I tried it with regular margarine as that was what I had on hand. It’s not overly sweet, which I like about it, but others who are accustomed to sweeter treats might find lacking. Ugh!!!!!! ), I followed the recipe and the tip, especially the part that said mix very well. It came out perfectly delicious but the middle layer is very thin, almost unnoticeable. Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in). 58.8 g I used Vanilla Pudding Mix to start, but have also used Chocolate and Cookies & Cream which both turned out GREAT! Spread the Vanilla Custard Filling evenly between the layers. I like to have desserts/cakes in the freezer for unexpected company. Hi Dot, I’m so sorry about that. Looks so good need more recipes for Using lots of eggsp. If it turns out a little bland, how would it work to replace some of the flour with a box of instant vanilla pudding mix? Italian Moist Vanilla Cake Recipe with Pastry Cream Cake Filling. I’m going to get fat again. it was definitely ready to come out. I love custard so I will have to try it. Hi Diana, the batter is thin. I made a gluten-free version of this tonight and I learned some important things. IT IS ALL PURPOSE UNLESS YOU SEE OTHERWISE. Howdoes the middle have custard. Or you can just wait for it to cool while you sip the rest of the bubbly. Mix the cornstarch, all-purpose flour and half of the sugar together in a small bowl. But was just wondering if it is plain flour or self raising flour you use in this. Also I added just 1 cup of sugar as I prefer cakes less sweeter. Am I supposed to fold in the egg whites into a liquid? Since this cake is called ‘magic’ it may just work. That strange mixture was baked into delicious three layered cake- pretty golden crust on top, custard-like vanilla center and dense and a little gooey layer at the bottom-perfect!!! I’ll try cooking it only half an hour next time, but I wonder if it could be from mixing the egg whites in too much or too little?? I like the idea of this cake. In a bowl, whisk together the egg, egg yolks, cornflour, vanilla and sugar. It a sturdy filling that will not deflate as some mousse fillings can. I think next time I will put a thin pie or cookie crust at the bottom because it just needs a little texture at the bottom. Batter does look strange but it came out perfectly! Bring the mixture to a boil over medium … […] You’ll need just butter, flour, chocolate chips, vanilla (check out this great vanilla Custard Cake) and powdered sugar to make the shortbread cookies. Debbie U.K. HI Debbie, it’s icing sugar. May i try the cake in heat proof pyrex glass difrom. Can I use cake flour instead of all purpose flour? I mixed that in and just got liquid. Disappointed bc I followed exactly and don’t know what happened! I also use a dash of nutmeg. looks like a layer of cake, custard in the middle and cake on the bottom. I hope so I have been waiting to make this for weeks. Can you please clarify. We love our custards a baking difference, in our house it into... Process, batter separates into three different layers in a day be much... 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