Magic Custard Cake

Magic Custard Cake
🧾 Ingredients:
4 large eggs, separated
¾ cup (150 g) sugar
½ cup (115 g) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
¾ cup (95 g) all-purpose flour
2 cups (480 ml) lukewarm milk
Powdered sugar, for dusting
👩‍🍳 Instructions:
Preheat oven
Set to 160°C (320°F). Grease or line an 8×8-inch (20×20 cm) baking dish.
Beat egg whites
In a clean bowl, beat egg whites until stiff peaks form. Set aside.
Mix egg yolks & sugar
In another bowl, beat egg yolks with sugar until pale and creamy.
Add butter & vanilla
Mix in melted butter and vanilla extract.
Add flour
Sift in flour and mix until smooth.
Add milk gradually
Slowly pour in the lukewarm milk while mixing. The batter will be very thin—this is normal.
Fold in egg whites
Gently fold the whipped egg whites into the batter. Don’t overmix; small lumps are okay.
Bake
Pour into the prepared pan and bake for 50–60 minutes, until the top is lightly golden and set.
Cool completely
Let the cake cool fully in the pan, then chill in the fridge for at least 2 hours to set the layers.
Serve
Dust with powdered sugar, slice, and enjoy!
✨ Tips:
Use lukewarm milk (not cold or hot) for best layering effect.
Don’t overmix after adding egg whites—this helps create the layers.
The cake may jiggle slightly in the center when done—that’s the custard layer.