1. 4 large eggs, separated, room temperature

  2. 3/4 cup (165g) caster sugar

  3. 3 tsp Queen Madagascan Vanilla Bean Paste

  4. 125g butter, melted then cooled

  5. 3/4 cup (110g) plain flour

  6. 2 cups (500ml) milk

  7. Icing sugar, to finish


  1. 1

    Preheat oven to 160C (fan forced), grease with cooking spray or butter a rectangular brownie pan, approx. 20 x 30cm in size. Use a square cake tin as an alternative.

  2. 2

    Combine egg yolks and sugar and mix with a stand mixer with a paddle attachment until light and creamy. Add Vanilla Bean Paste and cooled, melted butter, mix until combined. Butter must be cooled before adding to mixture.

  3. 3

    Add flour and mix until just combined. Place half of the milk in a microwave safe jug and microwave for 30 seconds until warm. Add remaining cold milk to jug so that the milk is lukewarm. on the lowest mixer speed, gradually add milk to egg mixture in a steady stream, mixing until fully combined.

  4. 4

    In a separate bowl, beat egg whites until stiff peaks form, then gently fold 1/3 of the egg whites into the milk mixture using a spatula. Mix until just combined then add remaining egg whites 1/3 at a time. Be careful not to over mix, it's okay to have some clumps of egg white remaining. The mixture will be the consistency of thin custard.

  5. 5

    Pour mixture into greased tray, gently smooth the surface with a spatula and bake for 45 minutes. During baking it may puff up at the sides - do not remove from oven and allow to bake the full period. Allow to fully cool in the tin, then refrigerate and cut into squares to serve.

Recipe Notes:

The cake layer on the top of this cake may vary with your oven temperature.

Magic Cake can be kept in an airtight container in the fridge for up to 3 days.


Comments & Reviews

I will be using this club for afternoon tea recipes


Has anyone true this with a non-dairy miljk


Hi there, you definitely can make it with a non dairy milk however the texture may not be exactly the same. Thanks!


Made this today. Quite happy the way it turned out. Yummy!!


This recipe is terrible. It’s super runny when poured into the brownie pan and when it comes out it had scrambled egg like consistency even after two hours in the fridge, and it had no flavour. The cake didn’t rise so in the end I had more of a slice compared to the obvious layers with a light spongy cake on top as shown in the pictures, I assume this happened as there where no rising agents (bi-carb soda, baking soda). I am very disappointed 🙁


Hi Tom, We are sorry to hear that yo didn’t like our recipe – sometimes it does take a little practice to nail as it is a very liquid batter!


Sounds delicious! can’t wait to try this.


Can I double the ingredients? How long in the oven if I do.


Made it using Queen’s organic vanilla bean paste. Everyone in the family enjoyed it. Absolutely love the layers. This is one of my favorite desert cakes!


Hi I am from Sri Lanka, I made this cake using Queen’s organic vanilla bean paste. Everyone in the family loved it including my 3 year old daughter. Absolutely love the layers. This is one of my favorite desert cakes.


I don’t understand when you the the entire ingredients into the bake tin – how does it look like two layers top cake and bottom custard – have I missed anything?


Hi Esme, the cake will separate into layers as it bakes, for more info on this – check out our blog:


Do you give nutritional info on your recipes such as calories, carbs, etc Many Thanks


Hi Cherie! Unfortunately we don’t provide this information for our recipes, however we do have the nutritional information panels for all of our products listed here:

Queen Fine Foods

I just made this and it’s delicious. Ate it warm because I couldn’t wait all evening for it to cool. Worth it. I am sure it’s even tastier tomorrow. 5/5


Would this recipe work with gluten free flour?


Hi Suellen! We haven’t tried it ourselves, but have heard of other bakers swapping out the regular flour for gluten free and achieving similar results. If you do try it, let us know how you get on! – The Queen Team

Queen Fine Foods

This was a big hit with the kids and adults I served it to! Like a yummy baked custard 😍 and surprisingly easy to make. Can’t wait to try and make the coconut rough version.


Hurray! So glad you enjoyed it Paula 🙂

Queen Fine Foods

I am interested in purchasing a new mixer and noticed you are using a Kitchen Maid mixer. Would you recommend it?


Hi Samantha, while we aren’t officially affiliated with any brand, we do love our trusty KitchenAid and haven’t had any issues with it!

Queen Fine Foods

My mixer doesn’t have a paddle attachment so would I need to beat more or less?


Hi Lorraine, will you be using the whisk attachment instead? That will be fine, just beat to the same visual cues (light & creamy egg yolks and sugar, then stiff peaks for the egg whites). Let us know how you go!

Queen Fine Foods

This was so easy to make and absolutely delicious. I pretty much ate the whole thing myself!