Magic Custard Cake

👩‍🍳 Instructions

1. Preheat & Prep

• Heat oven to 325°F (160°C).

• Lightly grease a 9×9-inch baking pan or line with parchment for easy removal.

2. Separate the Eggs

• Separate the eggs into two bowls: yolks in one, whites in the other.

3. Whisk the Yolks

• Beat the yolks with the sugar and vanilla until smooth and pale.

• Slowly pour in the melted butter while whisking until fully incorporated.

4. Mix in Flour & Milk

• Sift the flour into the yolk mixture and stir to combine.

• Gradually whisk in the lukewarm milk until the batter is smooth and thin.

5. Whip the Egg Whites

• Add a pinch of salt to the whites and beat until stiff peaks form.

• This step gives the cake its signature airy top!

6. Fold It All Together

• Gently fold the whipped egg whites into the batter in 2–3 additions.

• Don’t overmix—it’s okay if the batter is slightly lumpy and runny.

7. Bake the Magic

• Pour the batter into your prepared pan and level the top.

• Bake for 50–60 minutes, until golden and just a little wobbly in the center.

8. Cool & Slice

• Let the cake cool completely in the pan.

• Chill for a firmer set or serve slightly warm for a softer texture.

• Cut into squares and dust with powdered sugar before serving.

💡 Pro Tips for Success

• Make sure your milk is lukewarm, not hot, to prevent curdling.

• Be gentle when folding in the egg whites—this is key for the fluffy sponge layer.

• For clean cuts, chill fully and use a sharp knife wiped clean between slices.

One batter. Three layers. Pure dessert magic. ✨
This custard cake is a dreamy addition to brunch, tea time, or after-dinner indulgence. Just mix, bake, and let the layers do their thing.