Matcha Magic Custard Cake Recipe (More Cake Method)

Just in time for National Cake Week in the UK, my matcha magic custard cake recipe is similar to last week's ube-flavoured one, but with a method that gives you a bigger layer of cake.

I love magic custard cakes because they're so deceptively easy because they separate themselves out into layers while in the oven. I also love custard and cake, so it's the perfect combination.

You can also watch how I made this on my YouTube channel:

Ready? Let's go.

Ingredients:

5 eggs, separated
30g + 125g caster sugar (each used at different stages of the recipe)
Pinch of salt
130g unsalted butter, melted and cooled
110g plain flour
1 heaped tbsp matcha
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. Whisk the egg whites in a very large bowl until they form stiff peaks like a meringue. Whisk in the 30g portion of caster sugar and salt until glossy.

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 add in the flour, sift in the matcha, and carefully fold. Now gradually stir in the milk. (Note: if you want a thicker layer of custard than cake, 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 haven't added the milk yet because you want more custard, carefully stir it in now).

5. Pour the cake mixture into your pan, and 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.

6. 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.