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I saw this recipe posted by Adam Liaw (of Masterchef Australia fame) on Twitter and it looked stunning. Making a cake that separates when cooked into two layers, one with a delicious soft custard layer and another light and fluffy sponge layer is one that I had to try making. Though, I made a mistake of taking it out too early  so that’s why there’s a few cracks but apart from that, it looked great and where dusting some icing sugar over it helps cover some of that up.

Orange Marmalade Custard Cake (adapted from Adam Liaw’s recipe on GoodFood.com.au)
Makes: One 20cm cake
Preparation Time: 15 minutes
Cooking Time: 1 hour
Passive Time: 2 hours

Ingredients
180g Orange Marmalade (1/2 cup)
125g Unsalted Butter, plus extra for greasing
4 Egg Yolks
4 Egg Whites
120g Caster Sugar
1 tbsp Cold Water
160g Plain Flour
500ml Full Cream Milk
1 tsp White Vinegar
50g Icing Sugar

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Method
1. Preheat oven to 160ºC and line a 20cm square cake tin.
2. In a small saucepan, combine the orange marmalade and unsalted butter and heat until the butter has just melted. Then set aside to cool slightly.

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3. In a stand mixer, whisk the egg yolks and caster sugar until light and fluffy.

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4. Add the tablespoon of cold water and melted butter mixture to the eggs and whisk until combined.

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5. Add the plain flour to the mixture and mix on a slow speed until just incorporated.

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6. Then add in the milk a bit at a time until the mixture is smooth.

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7. Separately, whisk the egg whites to firm peaks and then add the vinegar to the egg whites, whisking until combined.

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8. Fold half the egg whites into the marmalade mixture until just combined. Then fold in the remaining egg whites until just combined.

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9. Transfer the mixture to the cake tin and then bake for 45 minutes or until the top is brown and the edges are well set. The cake should be very wobbly in the centre still. Cool to room temperature in the tin, then chill in the fridge for an additional 2 hours.

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10. Remove from the fridge and from the tin, slice and dust with icing sugar to serve.
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Marmalade Custard Cake
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Rate this recipe!
This cake separates during cooking into a delicious custard layer with an incredibly fluffy sponge layer.
Servings Prep Time
1Cake 15Minutes
Cook Time Passive Time
1Hour 2Hours
Servings Prep Time
1Cake 15Minutes
Cook Time Passive Time
1Hour 2Hours
Marmalade Custard Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
This cake separates during cooking into a delicious custard layer with an incredibly fluffy sponge layer.
Servings Prep Time
1Cake 15Minutes
Cook Time Passive Time
1Hour 2Hours
Servings Prep Time
1Cake 15Minutes
Cook Time Passive Time
1Hour 2Hours
Ingredients
  • 180g Orange Marmalade(180g = 1/2 cup)
  • 125g Unsalted Butterplus extra for greasing
  • 4 Egg Yolks
  • 4 Egg Whites
  • 120g Caster Sugar
  • 1tbsp Cold Water
  • 160g Plain Flour
  • 500ml Full Cream Milk
  • 1tsp White Vinegar
  • 50g Icing Sugarfor dusting
Servings: Cake
Units:
Instructions
  1. Preheat oven to 160ºC and line a 20cm square cake tin.
  2. In a small saucepan, combine the orange marmalade and unsalted butter and heat until the butter has just melted. Then set aside to cool slightly.
  3. In a stand mixer, whisk the egg yolks and caster sugar until light and fluffy.
  4. Add the tablespoon of cold water and melted butter mixture to the eggs and whisk until combined.
  5. Add the plain flour to the mixture and mix on a slow speed until just incorporated.
  6. Then add in the milk a bit at a time until the mixture is smooth.
  7. Separately, whisk the egg whites to firm peaks and then add the vinegar to the egg whites, whisking until combined.
  8. Fold half the egg whites into the marmalade mixture until just combined. Then fold in the remaining egg whites until just combined.
  9. Transfer the mixture to the cake tin and then bake for 45 minutes or until the top is brown and the edges are well set. The cake should be very wobbly in the centre still. Cool to room temperature in the tin, then chill in the fridge for an additional 2 hours.
  10. Remove from the fridge and from the tin, slice and dust with icing sugar to serve.
Recipe Notes

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  • The orange marmalade can be substituted for your favourite kind of marmalade.
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