Custard Cake Recipe: The Ultimate Dessert for Creamy Indulgence

Preheat your oven to 325°F (160°C).
Grease and line an 8×8-inch or 9×9-inch baking pan with parchment paper. This helps the custard cake easily release from the pan after baking.

Carefully separate the egg yolks from the egg whites. Place the yolks in one bowl and the whites in another. It’s important to ensure that no yolk gets into the whites to achieve stiff peaks later on.

In a large bowl, whisk the egg yolks with 1/2 cup of sugar until the mixture becomes pale and creamy. This step helps incorporate air into the yolks, giving the cake its characteristic lightness.

Slowly add the melted butter into the egg yolk mixture, whisking until it’s fully incorporated. Then, mix in the vanilla extract for a touch of flavor.

Sift the flour into the egg yolk mixture and mix well to eliminate any lumps.
Gradually pour in the warm milk, stirring continuously. The milk should be warm, but not hot, to avoid curdling the eggs. You will end up with a runny batter.

In a separate bowl, use an electric mixer to beat the egg whites with the remaining 1/4 cup of sugar. Whip until stiff peaks form. The whipped egg whites will create the cake’s fluffy top layer.

Gently fold the whipped egg whites into the batter in three parts. Be careful not to deflate the egg whites. The batter will still be runny but will have some airy pockets.

Pour the batter into the prepared pan. The lightness of the whipped egg whites will naturally float to the top, while the heavier custard portion will settle at the bottom during baking.
Bake for 50-60 minutes, or until the top is lightly golden brown and firm to the touch. Insert a toothpick to check if it comes out clean.

Once baked, let the cake cool in the pan for about 1 hour. The cake needs to set properly before cutting, so patience is key!

After the cake has cooled, dust the top with powdered sugar for a sweet finish. You can also add a light dusting of cinnamon for an extra flavor boost.

Carefully slice the cake into squares. As you cut into it, you’ll notice the distinct layers: a fluffy top, a custard-like center, and a firm bottom. Serve chilled or at room temperature.

Room Temperature Ingredients: Ensure that your ingredients, especially eggs and milk, are at room temperature for a smooth batter.
Gentle Folding: When folding in the egg whites, do so gently to maintain the airiness that helps create the layered effect.
Use a Water Bath (Optional): For a smoother custard layer, you can place the cake pan in a larger pan filled with water (like a cheesecake). This helps regulate the temperature and prevents overcooking the custard.
Chill for Best Texture: For a firmer custard layer, refrigerate the cake for a few hours before serving.

Pair this custard cake with a cup of coffee or herbal tea for a delightful afternoon treat.
Add a dollop of whipped cream or a scoop of vanilla ice cream to enhance the creamy experience.
For a fruity touch, serve with fresh berries or a drizzle of berry compote.