Magic Custard Cake
Ingredients
- 4 large eggs, separated
- ¾ cup granulated sugar (150 g)
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted (115 g)
- ¾ cup all-purpose flour (95 g)
- 2 cups warm milk (500 ml)
- 1 pinch of salt
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 325°F (160°C). Grease an 8 × 8-inch (20 × 20 cm) baking dish with butter.
- In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Set aside.
- In another large bowl, beat the egg yolks, sugar, and vanilla until pale, light, and creamy.
- Add the melted butter and mix until well combined.
- Gradually add the flour and mix until smooth.
- Slowly pour in the warm milk while mixing continuously until you have a thin, smooth batter.
- Gently fold the beaten egg whites into the batter in 3 additions. Do not overmix. The batter will remain very liquid with some small lumps of egg white, and that is normal.
- Pour the batter into the prepared baking dish.
- Bake for 50–60 minutes, or until the top is golden brown and the cake is set around the edges with a slight jiggle in the center.
- Remove from the oven and allow the cake to cool completely.
- Refrigerate for at least 2 hours before serving.
- Dust generously with powdered sugar, slice, and serve chilled.
The Result
This magical cake naturally forms three layers while baking: a fluffy sponge layer on top, a creamy custard layer in the middle, and a denser cake layer on the bottom.