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Magic Custard Cake

A delightful dessert that magically transforms from one simple batter into three distinct layers: a dense base, creamy custard middle, and soft sponge top.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 9 pieces
Course: Dessert
Cuisine: American, Baking
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large eggs Separated into whites and yolks
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter Melted
  • 1/4 teaspoon salt
  • 2 cups milk Warmed (2% or whole milk preferred)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup powdered sugar For dusting

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C) and line an 8x8 inch baking pan with parchment paper or coat it with cooking spray.
  2. Separate the eggs, placing the whites in one bowl and the yolks in another.
Mixing Batters
  1. Beat the egg whites until stiff peaks form, then set aside.
  2. In another bowl, beat the egg yolks, granulated sugar, melted butter, and salt until pale yellow and fully combined.
  3. Gradually drizzle the warmed milk into the yolk mixture while mixing on low speed.
  4. Stir in vanilla and flour until just combined, avoiding overmixing.
Final Preparation
  1. Gently fold the whipped egg whites into the batter in a few additions, until the mixture is thin with visible lumps.
  2. Pour the batter into the prepared pan and bake for 40 to 50 minutes.
  3. Look for a lightly golden top with a slightly jiggly center to confirm doneness.
Cooling and Serving
  1. Let the cake cool completely before cutting to ensure the layers firm up.
  2. Once cooled, dust the top with powdered sugar and slice into nine pieces.

Notes

Serve chilled or at room temperature; both versions taste great but chilled holds shape better. Store leftovers covered in the refrigerator for up to three days. Variations include adding cocoa powder for chocolate, lemon juice for a citrus twist, or coconut milk for a tropical flavor.