Orange Custard Cake is a summer twist on a classic magic cake made from only one batter separated into three different layers during the baking process. Orange custard cake is delicious, creamy and smooth, and bursting with fresh orange flavor.
Orange Custard Cake
Magic custard cakes are usually vanilla, chocolate, or lemon-flavored. But with the use of freshly squeezed orange juice and grated orange zest, this melt-in-your-mouth cake becomes so fragrant and flavorful summer treat.
This delicious cake magically separates into custard and cake layers in the oven for a decadent dessert the whole family will love.
Magic cakes are not too sweet, and typically mild in taste. But the zesty twist with the use of oranges, transform this cake into a refreshing summer dessert.
This Orange Creamsicle Custard Cake is loaded with a wonderful middle layer that’s soft and custard-like. The cake is soft, pillowy, and melt-in-your-mouth good.
Making orange custard cake is so simple and easy. You’ll need to mix just one simple batter. And that batter, like magic, separates into three layers: cake layer on top, creamy custard layer in the middle, and dense custard layer on the bottom. They have the same flavor, but a different texture.
Delicate cake layer on top and dense custard layer on the bottom are stuck together with the creamy custard layer in the center.
How to Make Orange Custard Cake
First, separate egg yolks and egg whites. Eggs must be at room temperature so you can beat egg whites very stiff and then set them aside. Next, beat the egg yolks and sugar until pale yellow, 2-3 minutes. Then add melted butter and vanilla extract. Mix in flour until evenly incorporated.
Next, add orange juice and orange zest and mix until combined. Don’t skip the zest. The freshly grated orange zest gives that wonderful burst of orange flavor. After orange juice, slowly beat in the milk until well combined.
Finally, add egg whites and whisk them by hand. It will seem hard to incorporate light and airy egg white foam into the thin and greasy mixture, but you don’t have to fold them in completely. Actually, you’ll need to leave small lumps of egg whites. When you pour the mixture into the pan, lumps will float on the surface and they create the top layer during the baking.
Pour the batter into the pan and bake for 40-60 minutes, until the cake is barely jiggly in the center, but the top is firm to touch. It’s a bit tricky to tell when the cake is done. Baking time might vary depending on your oven or the pan you use but start checking after 35 minutes. Do not overbake it, or the cake won’t have three layers. it will turn out rubbery and won’t have a custard layer in the center. Cool the cake completely before dusting it with powdered sugar.
Orange Custard Cake is a summer twist on a classic magic cake made from only one batter separated into three different layers during the baking process.
- 4 large eggs (room temperature)-separated
- 1 ¼ cup powdered sugar
- ½ cup unsalted butter-melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 cup sifted all-purpose flour
- ½ cup freshly squeezed orange juice
- grated orange zest from 1 large orange
- 1 ½ cups milk-lukewarm
More powdered sugar for dusting
- Preheat the oven to 325°F. Line 8×8-inch baking dish with parchment paper leaving overhang the sides, lightly grease with cooking spray, then set aside.
- Whip the egg whites until STIFF peaks form, set aside.
- Beat the egg yolks and sugar until pale yellow.
- Add melted butter, orange zest, and vanilla and mix until evenly combined.
- Add orange juice and mix until combined.
- Mix in flour until evenly incorporated.
- Slowly beat in the milk until well combined. You can whisk it by hand, it’s less messy because the batter will be really thin when you add milk.
- Add egg whites and whisk by hand. You don’t need to fold it in completely. Leave small egg whites lumps. When you pour it in the pan, lumps will float on the surface and create the top layer during the baking. NOTES: The batter is very, very thin!!!
- Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center, but the top is firm to touch). Baking time might vary depending on your oven or pan you use but start checking after 35 minutes. If the top browns quickly, you can cover the cake with aluminum foil. Do not overbake it, or you won’t have custard layer in the center.
- Cool the cake completely before dusting it with powdered sugar.
Store leftovers in the fridge