If you’re in the mood for something magical in the kitchen, look no further than this Magic Three Layer Custard Cake. With just one batter, you can create a delightful dessert that features three distinct layers: a custard-like bottom, a rich cake middle, and a light, fluffy topping. This cake is not only a showstopper but also surprisingly easy to make!
Why Make This Recipe
This recipe is perfect for anyone who loves an impressive dessert without the fuss. The best part is that it uses simple ingredients you likely already have at home. Whether you’re celebrating a special occasion or just want to treat yourself, this cake is guaranteed to impress. Plus, it looks stunning on a dessert table!
How to Make Magic Three Layer Custard Cake
Ingredients
- 4 eggs (yolks and whites separated, at room temperature)
- 3/4 cup (150g) sugar (ordinary or caster sugar)
- 1 tsp vanilla extract
- 1 stick (4oz / 125g / 1/2 cup) unsalted butter (melted)
- 3/4 cup (4oz / 115g) plain all-purpose flour
- 2 cups (500 ml / 1 pint) milk (lukewarm; full fat or low fat but not zero fat)
- Icing sugar (powdered sugar, for dusting)
- Fresh strawberries (for garnish)
- Whipped cream (for serving)
Directions
- Preheat your oven to 325F/160C (standard oven / fan forced or convection).
- Butter an 8″ x 8″ / 20cm x 20cm square cake tin.
- In a mixing bowl, beat the egg whites with a mixer until stiff peaks form. Set aside.
- In another bowl, combine the egg yolks and sugar. Beat until it turns pale yellow, about 1 minute.
- Add the vanilla extract and melted butter, mixing well for about 30 seconds to 1 minute.
- Gradually add the flour and beat until just combined.
- Slowly pour in the milk, mixing well until combined. If using a hand-held mixer, add the milk in quarters, mixing in between.
- Gently fold in the beaten egg whites one third at a time, making sure not to deflate them. The batter should be very thin, almost like a thick pouring cream.
- Pour the batter into the prepared cake tin.
Baking Directions
- Bake in the preheated oven for about 40-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
How to Serve Magic Three Layer Custard Cake
Once baked and cooled, dust the top with icing sugar. Serve slices with fresh strawberries and a dollop of whipped cream for an extra treat. This cake is best enjoyed chilled or at room temperature.
How to Store Magic Three Layer Custard Cake
You can store any leftover slices in an airtight container in the refrigerator for up to three days. Make sure to let it cool completely before covering it.
Tips to Make Magic Three Layer Custard Cake
- Make sure your eggs are at room temperature—this helps create a fluffier texture.
- Be gentle when folding in the egg whites to maintain the airiness of the batter.
- It’s okay if there are a few lumps of egg white; this doesn’t affect the final product.
Variation
Feel free to change up the flavor by adding lemon zest or a splash of almond extract instead of vanilla. You could also layer in some berries in the batter for added flavor and texture.
FAQs
Q: Can I use low-fat milk?
A: Yes, you can use low-fat milk, but don’t use zero-fat milk for the best flavor and texture.
Q: Can I freeze this cake?
A: It’s not recommended to freeze this cake because the texture may change. It’s best enjoyed fresh!
Q: How do I know when the cake is done?
A: The cake is done when the top is golden brown, and a toothpick inserted in the center comes out clean.
Enjoy baking your Magic Three Layer Custard Cake, and prepare to wow your family and friends with this delightful dessert!
Magic Three Layer Custard Cake
Ingredients
Main Ingredients
- 4 large eggs (yolks and whites separated, at room temperature) Use eggs at room temperature for fluffier texture.
- ¾ cup sugar Ordinary or caster sugar.
- 1 tsp vanilla extract
- 1 stick unsalted butter (melted) 1 stick is equivalent to 4oz / 125g / 1/2 cup.
- ¾ cup plain all-purpose flour Sifted, if desired.
- 2 cups milk (lukewarm) Full fat or low fat but not zero fat.
For Garnish
- icing sugar (powdered sugar, for dusting)
- fresh strawberries (for garnish) Optional.
- whipped cream (for serving) Optional.
Instructions
Preparation
- Preheat your oven to 325F/160C (standard oven / fan forced or convection).
- Butter an 8″ x 8″ / 20cm x 20cm square cake tin.
- In a mixing bowl, beat the egg whites with a mixer until stiff peaks form. Set aside.
- In another bowl, combine the egg yolks and sugar. Beat until it turns pale yellow, about 1 minute.
- Add the vanilla extract and melted butter, mixing well for about 30 seconds to 1 minute.
- Gradually add the flour and beat until just combined.
- Slowly pour in the milk, mixing well until combined. If using a hand-held mixer, add the milk in quarters, mixing in between.
- Gently fold in the beaten egg whites one third at a time, making sure not to deflate them.
- The batter should be very thin, almost like a thick pouring cream.
- Pour the batter into the prepared cake tin.
Baking
- Bake in the preheated oven for about 40-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Serving
- Once baked and cooled, dust the top with icing sugar.
- Serve slices with fresh strawberries and a dollop of whipped cream for an extra treat.
