Milo Magic Custard Cake – Delishar

Magic Custard Cake has been making it’s rounds on the internet. It has been made popular by many bloggers and food groups. It has been a while since I made anything Milo, so I thought I will adapt Baking TaiTai’s magic custard cake recipe and modify it so that it will be a Milo based custard cake. I actually messed up in one of the liquid sequencing as I did not have the recipe by me. I memorized it, which goes to show how good my memory is. LOL! I added the Milo first then the flour. That could be the reason why my 3rd layer came out super thin, which isn’t a bad thing as I really didn’t quite like the tough/rubbery/kueh-like texture compared to the light as air sponge, and soft custard. The custard firms up in the fridge though, but you can heat it up in the microwave for 10-20 secs to get it warm and soft again. My cake cracked pretty badly, but it could be my old oven acting up. I’ll write the recipe the way it was suppose to be. I used packet Milo for this recipe, you can find them at any big supermarket locally. Or you can make your own.

Ingredients (8 inch cake pan) adapted from baking taitai

  • 113g butter, melted and cooled slightly
  • 480g Milo (packet) 
  • 1 tbsp water
  • 4 eggs, separated
  • 115g flour, sifted
  • 75g icing sugar
  • 1 tsp vanilla extract
  • 28g castor sugar
  • 1/4 tsp salt
  • 1/4 tsp cream of tar tar or 1/2 tsp vinegar

Preheat oven to 160C.
Line a 8 inches baking tray with baking paper.

Beat egg whites will bubbly, add cream of tartar.

Continue beating and very slowly add castor sugar.

Beat till you get stiff peaks.

In another bowl, beat together yolks and icing sugar until pale and thick.
Also known as the ribbon stage.
The batter should fall and form ribbons before merging back into the rest of the batter.

Then add salt, water, and melted butter.
Mix well.
Add flour and beat until thick and well combined.

Whisk in Milo, and vanilla extract.

Then fold in your egg whites.

Until just combined. Don’t worry if it is still a little lumpy.
Be careful not to over do it.

Pour batter into lined tray.

Bake for 50-55 mins or until skewer comes out clean.
The center should still have a slight jiggle when your take it out but sponge cake is set.
Remove from tray, and peel of baking paper on the sides.
Allow to cool completely.
It will be easier to cut after chilling or use a serrated knife once cooled.

Bon appetit!!

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Golden Custard Lava Cake (Molten Liu Sha Chocolate Cake) – Delishar

My reaction when I first saw a picture of a Golden Custard Lava Cake in a restaurant review, my jaw dropped and I mouthed to myself , “That’s impossible!”. But of course, this post proved otherwise. I was determined to replicate it.


The golden custard is actually the filling of the very popular Liu Sha Bao, or Molten salted egg custard bun found at dim sum eateries. I call it the Asian version of salted caramel. So this is almost like an Asian version of salted caramel molten chocolate cake. The custard has a rich lava like consistency with a nice balance of buttery, salty, and sweet flavours.

It took me two failed attempts to get this recipe right. Third time’s a charm, they say! Now you can make it in your own kitchen to impress your dinner guest, or your love one this holiday season! No need to pay absorbent amount of $$ for it. The custard mixture can be made ahead and freezes well. It takes less than 10 minutes to make the chocolate cake batter. So you can have this decadent dessert in less than 30 minutes if you plan ahead!

Salted Egg Custard (Makes about 10 portions) adapted from Bakeat350

  • 2 salted duck egg yolks, cooked and smashed
  • 3 tbsp sugar
  • 2 tbsp Custard Powder
  • 2.5 tbsp milk powder
  • 1 tsp corn flour
  • 3 tbsp butter
  • 1 tbsp + 1 tsp coconut milk

Whisk together milk powder, custard powder, and corn flour.

In a food processor, add butter, sugar, yolk, and coconut milk. 

Mix until combined.

Transfer mixture to mixing bowl.

Mix in custard mixture until combined.

Transfer into container and freeze for at least 3 hours.

When frozen, portion out about a tablespoon size into plastic baggies or cling wrap.

Shape it into a ball. 

I managed to make about 10 of it.

Return back to freezer until ready to use.


I use these little plastic bags to portion them. Cling wraps works as well.

Now to make the Molten Lava Cake
I made only 2 servings, so please adjust accordingly if you are making more.

Ingredients (makes 2)

  • 2 tbsp plain flour
  • 1/4 cup butter
  • 1/2 cup  50% cocao or semi sweet chocolate chips
  • 1 large egg
  • 1 egg yolk
  • 3 tbsp sugar
  • 2 portion of frozen salted egg custard

Preheat oven to 200C.

Butter and flour 2 ramekins. ( I used a baking spray with flour in it)

In a heat proof bowl, melt butter on high for about a minute in the microwave.

When butter is melted and hot, pour in chocolate chips and let it sit for a minute.

Whisk to combine butter and chocolate chips, then mix in sugar.

Let your mixture sit for a couple minutes if it is will very warm, we don’t want to scramble the eggs.

Then add in your egg and yolk. 

Whisk to combine. 

And lastly, mix in flour.

Pour in chocolate batter to about 1/3 full, unwrap your frozen custard and drop it in the middle.

Pour batter to cover frozen custard. 

Do not fill it up to the top of the ramekins!

Your cake will puff up and rise along the side as it bakes.

Bake for 13-15 minutes or until sides of the cake is set but center slightly wobbly. 

Mine took 15 minutes.

Allow to cool in ramekins for 5 – 10 minutes, then gently flip it on a serving plate.

Be careful, the ramekins will still be hot! 

Dust with some icing sugar (optional)

Serve immediately.

P.S. If you do not want the molted golden lava, omit the frozen custard recipe. And bake 200C for about 10-13 minutes or until side is set and center slightly wobbly. This will give you the classic Molten chocolate cake.

Bon appetit!!





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