Passion Fruit & Lemon Magic Custard Cake

Magic custard cakes are so much fun. I still haven’t managed to achieve the supposed 3-layers but even with just 2, I’m happy enough. I’ve made a Matcha version before. This weekend, I’m going to attempt a chocolate rendition.

But for today, let me share my Passion Fruit & Lemon version!
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The steps are pretty simple. Not too different from a regular sponge where the yolks are beaten with all the flavourings before the whipped whites are folded in.
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Whisking the flour into the yolks is the easy bit.
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The whites have to be pretty stiff.
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If there’s a challenging part to this recipe, it’s the folding of egg whites onto the runny yolk batter. The whites are so airy that they’d want to keep floating on top of the batter. You’ll just have to work at it for a while.
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It’s best to split the whites into 2-3 batches. The first batch can be worked in quite roughly. It’s just to airate the batter. Once the batter is lighter, it’ll be more receptive of the rest of the whites. 
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You’ll never be able to get it smooth. You don’t want to. Just work at it until it’s mostly incorporated with some tiny pebble-sized lumps left. No problem at all.
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My favourite part is to peel off the baking paper. The top is so super fluffy! But I reckon it’s best to chill this in the fridge for maybe an hour before trying to release it from the pan. It allows the custard to set more and for the cake top to firm up slightly. Knowing me, I would get crumbled up cake it I didn’t do so.
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I wanted to complement the zesty fragrance with something floral so I opted to top the cake with passion fruit. It’s optional. You can leave it plain or top with whatever you like!
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Can you see those distinct layers? Magic!!
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This is something like a pandan layer cake, except that it’s done in one batter. I’m so infatuated with this.
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This cake looks so super impressive and yet it takes barely any time to whip up. Science happens in the oven and voila!
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I’ll never stop making magic custard cakes.
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They make me feel & seem smart. Although… we all know the truth. 😉


“The heaven, even the heavens, are the LORD’S: but the earth hath He given to the children of men.” {Psalm 115:16}

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Passion Fruit & Lemon Magic Custard Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 25 small squares
  • ½ cup Butter, melted & cooled
  • 2 cups Milk
  • 4 Eggs, separated
  • 4 drops White Vinegar/ Lemon Juice
  • 1¼ cups Confectioner's/Powdered/Icing Sugar
  • 1 tbsp Water
  • 1 cup Flour
  • 1 tsp finely grated Lemon Zest
  • 1 teaspoon Vanilla Extract
  • pulp of 2 Passion Fruits
  1. Preheat the oven to 325°F or 170°C. Lightly butter or grease a 8"x8" baking dish.
  2. Whip the egg whites & vinegar/lemon juice to stiff peaks. Set aside.
  3. Beat the egg yolks & sugar until light. Mix in the melted butter, tablespoon of water & lemon zest for about 2 minutes or until evenly incorporated.
  4. Mix in the flour until evenly incorporated.
  5. Slowly beat in the milk and vanilla extract until everything is well mixed.
  6. Fold in the egg whites, ⅓ at a time. You can be quite vigorous on the first batch to aerate the batter but use a lighter folding motion for the 2 subsequent batches. Repeat until all of the egg whites are folded in.
  7. Pour the batter into the prepared pan and bake for 45-60 minutes or until the cake is barely jiggly in the center. If the top browns too quick before the minimum of 45 minutes, then cover the cake with aluminum foil and cook for remainder of time needed.
  8. Allow cake to completely cool before cutting. A minimum of 2 hour refrigeration is recommended to make cleaner cuts into the custard layer.
  9. Cut into squares and top each square with a teaspoon of passion fruit pulp just before serving. Best served chilled.

 Recipe lightly adapted from: White On Rice Couple

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