Description

This Magic Three Layer Custard Cake creates three distinct layers — a light sponge top, creamy custard center, and dense base — all from one simple batter. It’s a silky, melt-in-your-mouth dessert that’s elegant, nostalgic, and surprisingly easy to make.

Ingredients

4 eggs, yolks and whites separated (at room temperature)

3/4 cup (150g) sugar (caster or regular)

1 tsp vanilla extract

125g (1/2 cup / 1 stick) unsalted butter, melted

3/4 cup (115g) plain all-purpose flour

2 cups (500ml) lukewarm milk (full fat or low fat, not skim or zero fat)

Icing sugar, for dusting (optional)

Fresh strawberries or other fruit (optional)

Whipped cream (optional)

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Instructions

Preheat the oven to 160°C (325°F). Grease an 8-inch (20cm) square cake tin and line it with baking paper.
Beat the egg whites in a clean bowl until stiff peaks form. Set aside.
In a separate bowl, whisk the egg yolks and sugar until pale yellow and creamy, about 1 minute.
Add the vanilla extract and melted butter, beating until fully incorporated.
Mix in the flour gently until just combined.
Gradually pour in the lukewarm milk while whisking until smooth; the batter should be very thin.
Gently fold in the egg whites one-third at a time with a spatula. Some small white lumps are fine.
Pour the thin batter into the prepared pan and bake for 40–50 minutes, or until the top is golden and the cake no longer jiggles when gently shaken.
If the top browns too quickly, cover loosely with foil and continue baking until set.
Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cut into squares, dust with icing sugar, and serve with whipped cream and strawberries if desired.

Notes

Start checking the cake at 30 minutes as oven temperatures vary.

Lukewarm milk helps create even layers; avoid cold milk.

Replace 1/4 cup of flour with cocoa powder for a chocolate version.

Add almond or coconut extract for a flavor twist.

Store in an airtight container in the fridge for up to 3 days.

Tastes even better after chilling overnight.

Nutrition

Serving Size: 1 square (1/9 of cake)
Calories: 210
Sugar: 18g
Sodium: 70mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 0g
Protein: 5g
Cholesterol: 115mg