Magic Three Layer Custard Cake
A delightful dessert with three distinct layers: a custard-like bottom, a rich cake middle, and a light, fluffy topping, all made from one batter.
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.
Notes
Make sure your eggs are at room temperature for 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. Store leftover slices in an airtight container in the refrigerator for up to three days.