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Slice of Magic Custard Cake with creamy layers and a golden top

Magic Custard Cake

A forgiving and delicious custard cake that magically separates into a creamy custard layer and a sponge cake layer during baking.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slices
Course: Brunch, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces eggs (separated, room temp) Use brown or white eggs based on preference.
  • ¾ cup caster sugar Can substitute with granulated sugar if necessary.
  • 125 g melted butter European butter recommended for best flavor.
  • 1 tsp vanilla extract
  • ¾ cup plain flour (sifted)
  • 2 cups lukewarm milk
  • ¼ cup icing sugar (for dusting)

Method
 

Preparation
  1. Preheat your oven to 340°F (170°C) and line an 8-inch square pan.
  2. Whip egg whites to stiff peaks and set aside.
  3. In a separate bowl, beat egg yolks and sugar together until pale and fluffy.
  4. Mix in the melted butter and vanilla extract, then gradually add sifted flour.
  5. Slowly incorporate lukewarm milk until the mixture is smooth.
  6. Gently fold in the whipped egg whites; the batter will be thin and slightly lumpy.
Baking
  1. Pour the batter into the prepared pan and bake for 35–60 minutes until the top is golden.
  2. Cool completely before dusting with icing sugar, slicing, and serving.

Notes

Egg whites should be treated gently to maintain their volume. If the top browns too fast, tent with foil during baking. For serving, pair with chilled fruit compote or vanilla ice cream.