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Orange magic cake. This orange magic custard cake recipe is pretty simple to follow and requires a basic cake ingredients such as eggs, flour, oranges, sugar and butter but the magic in this cake happens in the baking. The batter of the cake is very liquid, so it divides into three layers by itself, each with its own texture and flavour!
  • 130 g of butter
  • 300 ml of milk
  • 180 ml of orange juice
  • 4 eggs at room temperature (don’t forget! it’s extremely important)
  • 4 drops of white wine vinegar
  • 150 g of granulated sugar
  • 15 ml of cold water
  • 115 g of all purpose flour
  • the zest from an orange
  • a knob of butter for the baking pan
  • icing sugar for dusting

  1. Preheat the oven to 160°C.
  2. Melt the knob of butter in the microwave oven. Use a pastry brush to grease a square-shaped baking pan (cm 20x20) and then line it with baking paper.
  3. Melt the butter in the microwave oven (or cook it in a double saucepan) and set aside to cool.
  4. In a pot, heat the milk.
  5. Separate egg whites and yolks.
  6. In a bowl - or in the standing electric mixer - whisk the egg whites with the vinegar drops until stiff.
  7. In another bowl - or in the standing electric mixer - beat the yolks with the sugar until you have a light and fluffy mixture.
  8. Add the melted butter and the water to the mixture, beating well for a few more minutes.
  9. Gradually add the sifted flour, the lukewarm milk, the orange juice and the grated zest. Mix well until the mixture is smooth and homogeneous, without lumps.
  10. Gently fold the egg whites, in three batches, into the mixture, stirring well from top to bottom. The mixture has to be very runny.
  11. Pour the cake mixture into the baking pan and bake for about 50/60 minutes or until the cake is enough compact.
  12. Once the cake is baked, take it out of the oven and allow it to cool in the pan at room temperature. Cover with cling film and chill in the fridge.
  13. When the cake is well compacted, unmold it and cut into cubes using a wet smooth-bladed knife.
  14. Transfer the cubes to a serving dish and dust them with abundant icing sugar.
  15. Keep the cake in the fridge and take it out about 5/10 minutes before serving.
Recipe from White on rice couple
Recipe by OPSD Il gustoso food blog at