Description
A soft, layered Magic Custard Cake that separates into creamy layers while baking; simple ingredients, bakery-style results.
Ingredients
Units
Scale
- 4 large eggs, at room temperature (whites and yolks separated)
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 1 stick (125g) unsalted butter, melted and slightly cooled
- 3/4 cup all-purpose flour
- 2 cups lukewarm milk (preferably whole milk)
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 325°F (160°C) and grease an 8×8-inch baking dish.
- Line it with parchment paper so you can lift the cake out easily later.
- In a clean mixing bowl, beat the 4 egg whites until stiff peaks form. Set them aside.
- In a separate bowl, whisk the 4 egg yolks with 3/4 cup sugar until pale and slightly thick.
- Pour in the 1 stick melted butter and 1 teaspoon vanilla extract, and mix for about 1–2 minutes until smooth.
- Add the 3/4 cup of flour and mix until fully incorporated. It might look thick at this stage.
- Slowly pour in the 2 cups of lukewarm milk, whisking gently until the batter is thin and well combined.
- Gently fold the beaten egg whites into the batter, a third at a time, to keep it airy.
- Pour the mixture into your prepared pan.
- Bake for about 60 minutes, or until the top is golden and slightly wobbly in the center.
- Let it cool completely.
- Dust generously with powdered sugar before slicing.
Notes
Created, prepared, tried, and tested by Ureshani
