Ube Magic Custard Cake Recipe (More Custard Method)

This ube magic custard cake separates itself in the oven to make its own layers – as if by magic.

It's been a long time since I posted my pandan magic custard cake recipe, but I've since made quite a few. So, I decided to make one with a different flavour: ube. And it makes it super funky purple.

For this recipe, I made it less-sponge-more-custard. For my next post, I'll show you the different technique to make it more-sponge-less-custard.

You can also watch how I make this in my YouTube video:

Ready? Let's go.

Ingredients:

5 eggs, separated
30g + 125g caster sugar (each used at different stages of the recipe)
Pinch of salt
2 tsp ube extract
130g unsalted butter, melted and cooled
115g plain flour
500ml milk

To Decorate (Optional):

Whipped double cream
Strawberries
Edible flowers

Method:

1. Preheat the oven to 160°C, and grease and line an 8x8" square baking tin with a little vegetable oil and some baking paper: overlap two strips of baking paper so that they hang over the edge and make it easier to lift the cake out of the pan later.

2. In a very large bowl, whisk the egg whites until they form stiff peaks like a meringue. Whisk in the 30g portion of caster sugar until glossy, and whisk in the salt and ube extract.

3. In another bowl, whisk the egg yolks with the 125g portion of caster sugar until pale, thick and creamy. Whisk in the melted butter. Now carefully fold in the flour. (Note: if you want a thicker layer of cake, add the milk now. If you want a thicker layer of custard, don't add the milk yet and go to the next step).

4. Stir a couple of spoonfuls of the purple meringue mixture to break the egg yolk batter up a bit. Now gently fold the rest of the egg white in until only just combined: don't over fold. (If you've already added the milk in step 3, pour the batter in the tin and go to step 6. If not, carry on to step 5).

5. Add the milk to the mixture and gently stir together, so you have a runny mixture with a fine foam on top. Pour it into your pan.

6. Bake for 50 minutes, or until the cake is golden on top and puffy. Remove from the oven and cool completely before chilling in the fridge for at least four hours. The cake will collapse back down but don't worry – that's normal.

7. Slice the cake, and decorate with whipped double cream and strawberries. Or, for a simpler finish, you can dust the cake with a little icing sugar.

Enjoy, and have fun.