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*Magic Custard Cake* Makes one 8 inch round cake Printable Recipe This is an old recipe for a cake which separates into three layers. You get a crust on the bottom, custard in the middle and a cake on top. Dusted with icing sugar and served with fresh berries it’s a delight in the warmer months.
To sugar mixture, beat in butter and vanilla, then fold in flour, beat in milk, fold in egg whites. Bake in a greased pan and dust with confectioners’ sugar to serve. The dreamy results are a lightly sweet sponge cake with a creamy custardy filling. Goes well with fresh fruit or a chocolate glaze, too.
Magic Custard Cake Friday, 6 June 2014 We have two sets of missionaries here in the Chester Ward (church congregation) area. A set of two young elders (boys) and a set of two young girls.
This cake is best stored in an airtight container in your fridge and enjoyed within 3 – 4 days. Once you’ve made this vanilla version, make sure you try my Chocolate Magic Custard Cake or this Salted Caramel Magic Cak e – you can find the recipe here. This Vanilla Magic Custard Cake really is magic!
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