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Magic Custard Cake

A delightful dessert that transforms into three layers while baking, offering a bakery treat experience with minimal effort.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 9 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large eggs, at room temperature, separated
  • 3/4 cup granulated sugar
  • 1 stick unsalted butter, melted and cooled slightly
  • 1 cup all-purpose flour
  • 2 cups whole milk, warmed until just lukewarm
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon fine salt
  • to taste Powdered sugar, for dusting For serving

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Line and grease an 8-inch square pan.
  2. In a clean bowl, beat the egg whites to stiff peaks and set aside.
  3. In another bowl, beat the egg yolks and granulated sugar until pale and thick, about 2 minutes.
  4. Add the melted butter and vanilla extract, and mix until combined.
  5. Whisk in the flour and salt; the batter should be thick like cake batter.
  6. Gradually whisk in the lukewarm milk until the batter is very thin and pourable.
  7. Gently fold the egg whites into the batter in three additions, leaving some small streaks.
  8. Pour the batter into the prepared pan and smooth the top. Tap the pan gently to release big bubbles.
Baking
  1. Bake for 40 to 55 minutes until the top is golden, set at the edges, and slightly jiggly in the center.
Cooling and Serving
  1. Allow the cake to cool in the pan for 1 hour, then chill it in the refrigerator for at least 2 hours before slicing.
  2. Dust with powdered sugar and serve, optionally with fresh berries or whipped cream.

Notes

Use room temperature ingredients for a smooth batter and even layering. The cake can be flavored with lemon zest or almond extract. Refrigerate leftovers for up to 3 days.