Vanilla Magic Custard Cake (2024)

FAQs

Is vanilla custard powder the same as vanilla pudding? ›

While most custard and pudding recipes both typically call for eggs, the main difference is that pudding uses a starch for thickening, whereas custard's thickening agent is the egg itself (or egg yolk, in most instances). Custard's texture also tends to be firmer than pudding.

Storage; store this cake in the fridge for 3-4 days. Rest! Magic custard cake needs time to rest. The cake needs time to come to room temperature and then rest in the fridge (at least 4 hours, or overnight) for the layers to finish setting properly.

Vanilla Magic is here to replace other protein powders that taste like garbage, do not digest well, taste gritty/ grainy, and are made with ingredients you cannot pronounce. Simply mix 1 serving (4 tablespoons) in 8-12oz of cold water or milk of choice and blend, shake, or stir!

Instead we would suggest replacing the custard powder with a combination of cornflour (cornstarch) and vanilla. For the sponge batter replace the 3 tablespoons of custard powder with 3 tablespoons of cornflour and 1 teaspoon of vanilla extract.

If a recipe lists custard powder and you don't have any, you can make some simple swaps to achieve the same effect. For each tablespoon of custard powder that's called for in your recipe, you can make your own custard mix with 1 tablespoon of cornstarch plus 1 teaspoon of vanilla extract and a pinch of fine salt.

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Skim Milk, High Fructose Corn Syrup, Water, Palm Oil, Milk Protein Concentrate, Contains 1% or less of Maltodextrin, Modified Food Starch, Gelatin, Mono-and Diglycerides, Vitamin and Mineral Mix (Dimagnesium Phosphate, Sodium Ascorbate, Ferric Orthophosphate, Maltodextrin, d, l-alpha Tocopheryl Acetate, Niacinamide, ...

A: You store them in the freezer. But if you want one that is sort of a pudding like consistency, you can put them in the refrigerator, but only for 5 days.

Boxed cake mixes tend to be lighter in consistency, but if you're craving that thicker, moister, denser cake, then all you have to do is add an extra egg to your mix. The additional fat in the egg yolk helps create a more tender and moist cake that is full of flavor.

Adding a liquid with a higher fat content though will make your mix taste just like it was made from scratch. Use the same amount of milk in place for water, or try buttermilk to add a touch of tang and create a fluffy crumb.

What does adding pudding to cake mix do? ›

Adding pudding makes it more moist, but try adding lemon Jello to lemon cakemix.

Custard is like pudding and while you can't make custard from pudding powder you might be able to substitute pudding for custard if it works with whatever you are making. Custard also can be bought powdered that you can easily make at home.

The differences between them: Pudding is made with sweetened milk or cream-based mixture thickened with corn starch or flour that is cooked on the stove. Custards are milk or cream-based and uses eggs. Custard is usually has to be baked with a water bath.

The alternative mix is simply 1 part cornstarch to 2 parts fine sugar, plus 1 part vanilla. I used 1 TBSP. of cornstarch and 2 TBSP. of sugar.

So, what is custard powder, anyway? This fine yellow powdered ingredient is a shelf-stable version of a runny custard or crème anglaise. Custard powder is made up of thickeners, milk powder and vanilla flavouring that turns into a creamy, sweet pourable vanilla sauce once heated with milk and sugar.