🍰 Magic Custard Cake Recipe
One batter, three layers — light sponge, smooth custard, and a soft base in every bite!
📝 Ingredients:
4 large eggs (room temperature, separated)
¾ cup (150g) granulated sugar
1 tbsp water
½ cup (113g) unsalted butter, melted and cooled
¾ cup (90g) all-purpose flour (sifted)
2 cups (480ml) lukewarm milk
1 tsp vanilla extract
A pinch of salt
Powdered sugar (for dusting)
👩🍳 Instructions:
1. Prep Oven & Pan:
Preheat oven to 160°C (320°F).
Grease and line an 8×8 inch square baking pan with parchment paper.
2. Whip the Egg Whites:
In a clean bowl, beat egg whites with a pinch of salt until stiff peaks form. Set aside.
3. Make the Batter:
In a large bowl, beat egg yolks with sugar and 1 tbsp water until light and creamy.
Add melted butter and vanilla extract, mix well.
Fold in sifted flour gently.
Gradually add warm milk, mixing slowly until you get a thin, runny batter.
4. Fold in Egg Whites:
Gently fold in the whipped egg whites in thirds. Don’t overmix — you want some lumps/foam remaining for the layers to form.
5. Bake:
Pour batter into prepared pan. Bake for 50–60 minutes, or until the top is golden and firm to the touch.
Cool completely in the pan. Chill for 1–2 hours in the fridge for best slicing.
6. Serve:
Cut into squares. Dust with powdered sugar before serving.
✅ Tips:
Use room-temperature ingredients for proper separation of layers.
Don’t skip the parchment paper — it makes removing the cake easier.
Try adding lemon zest, coconut milk, or espresso powder for a twist!