Magic Custard Cake
This magical cake is made from one simple batter, but during baking it separates into three delicious layers: a light sponge top, creamy custard center, and dense fudgy base.
Ingredients
- 4 large eggs, separated and at room temperature
- ¾ cup granulated sugar
- 1 tablespoon water
- ½ cup unsalted butter, melted and cooled
- ¾ cup all-purpose flour
- 2 cups lukewarm whole milk
- 2 teaspoons vanilla extract
- Powdered sugar, for dusting
- Fresh strawberries, optional, for serving
Instructions
- Preheat the oven to 325°F (160°C). Grease and line an 8-inch square baking pan with parchment paper.
- Separate the eggs, placing the yolks and whites in separate bowls.
- Beat the egg yolks, sugar, and water for about 5 minutes, until very pale and fluffy.
- Slowly add the melted, cooled butter and beat until combined.
- Add the flour and mix until incorporated.
- Gradually pour in the lukewarm milk and vanilla while mixing on low speed. The batter will be very thin—this is normal.
- In a clean bowl, beat the egg whites until stiff peaks form.
- Gently stir the whipped egg whites into the batter. Don’t overmix; a few visible lumps of egg white are important for the layers to form.
- Pour the batter into the prepared pan.
- Bake for 60–70 minutes, until the top is golden and the edges are set while the center still has a slight wobble.
- Let the cake cool completely in the pan, then refrigerate for at least 2 hours.
- Dust generously with powdered sugar, cut into squares, and serve with fresh strawberries.
Tip: Don’t worry if the batter looks unusually thin before baking—that’s exactly how it should be. The magic happens in the oven!