Three Layer Custard Cake
A thin batter that bakes into three layers: a cake base, a creamy custard middle, and a light sponge top.
Equipment
- 8x8 inch baking pan
- Electric mixer
- Rubber spatula
Ingredients
Main Ingredients
- 4 large eggs separated, at room temperature
- ¾ cup sugar
- 1 tsp vanilla extract
- 8 tbsp unsalted butter melted, 1 stick
- ¾ cup all-purpose flour
- 2 cup whole milk lukewarm
- 1 tbsp powdered sugar for dusting
- 1 cup sliced strawberries optional, for serving
- ½ cup whipped cream optional, for serving
Instructions
Cooking
- Prep. Heat the oven to 325 degrees F and butter an 8x8 inch pan.
- Whites. Beat the egg whites to stiff peaks and set them aside.
- Yolk base. Beat the yolks and sugar until pale, then mix in the vanilla and melted butter.
- Flour and milk. Beat in the flour, then add the lukewarm milk in additions until smooth.
- Fold. Gently fold in the whites one third at a time.
- Bake. Pour into the pan and bake 40 to 50 minutes until golden and set.
- Chill. Cool 1 hour, refrigerate 1 hour, dust with powdered sugar, and cut into 9 squares.
Notes
Substitutions: Use any whole or low fat milk, and serve with berries or whipped cream if you like.
Tips: Whip the whites to stiff peaks and fold gently so the layers separate.
Storage: Refrigerate up to 3 days. Do not freeze.