Magic Custard Cake
One thin batter goes in, three perfect layers come out: a golden sponge lid, silky vanilla custard, and a dense fudge base. No tricks—just kitchen chemistry.
Why This Cake Is Literal Magic
- One Batter – no layers, no fillings, no stress.
- Oven Alchemy – egg whites float = sponge, yolks settle = custard, flour sinks = fudge.
- 7 Ingredients – all pantry staples.
- 8-Inch Pan – perfect for small households or potlucks.
Ingredient Science
- 4 large eggs, separated – whites lift, yolks enrich.
- ¾ cup (150 g) sugar – sweetness + structure.
- 1 tsp vanilla extract – aroma booster.
- ½ cup (115 g) melted butter – moisture & flavor.
- ¾ cup (115 g) plain flour, sifted – the density maker.
- 2 cups (500 ml) lukewarm milk – creates the custard layer.
- Optional: Icing sugar, berries, or whipped cream for serving.
Step-by-Step Method
- Prep: Pre-heat oven to 325 °F / 160 °C. Butter and line an 8-inch (20 cm) square tin with parchment overhang.
- Whites: Beat egg whites to stiff peaks; set aside.
- Yolk Mixture: In a large bowl, whisk yolks + sugar until pale (1–2 min). Stream in melted butter + vanilla.
- Batter: Add sifted flour; mix until just combined. Slowly pour in lukewarm milk until batter is thin and smooth.
- Fold: Gently fold in egg whites, one-third at a time. A few streaks are fine—keep the air.
- Pour & Bake: Pour thin batter into tin. Bake 40–60 min (start checking at 35 min). Top should be golden and center just jiggly.
- Chill: Cool 30 min in tin, then refrigerate 2+ hours (overnight = perfect set).
- Serve: Dust with sugar, cut into squares, and watch the layers appear.
Flavor Twists
- Chocolate: Replace ¼ cup flour with cocoa powder.
- Matcha: Add 1 Tbsp matcha to the flour.
- Orange: Swap vanilla for 1 tsp orange zest.
- Coffee: Dissolve 1 tsp instant espresso in 1 Tbsp milk, add with the wet ingredients.
- Gluten-Free: Use 1:1 gluten-free flour blend by weight.
Serving & Storage
- Room temp: 2 days, covered.
- Fridge: 3 days, tightly wrapped.
- Freezer: Slice, wrap, freeze up to 2 months. Thaw in fridge.
- Best chilled – custard layer sets beautifully.
FAQ & Troubleshooting
Why didn’t my layers separate?
Oven too hot or over-mixing the whites. Bake at 325 °F and fold gently.
Can I use milk alternatives?
Yes—almond, oat, or soy work; stay lukewarm (not hot).
How do I know it’s done?
Top golden, center jiggles slightly when pan is gently shaken.
📖 Recipe Card
Magic Custard Cake
One batter, three layers, zero drama.
Ingredients
- 4 large eggs, separated
- ¾ cup (150 g) sugar
- 1 tsp vanilla extract
- ½ cup (115 g) unsalted butter, melted
- ¾ cup (115 g) plain flour, sifted
- 2 cups (500 ml) lukewarm milk
- Icing sugar & berries to serve
Instructions
- Preheat 325 °F / 160 °C. Line 8-inch square tin.
- Beat whites to stiff peaks; set aside.
- Whisk yolks + sugar until pale. Add butter & vanilla.
- Fold in flour, then slowly add milk to thin batter.
- Gently fold in whites in 3 additions.
- Pour into tin, bake 40–60 min until golden & jiggly.
- Cool 30 min, chill 2+ hours. Dust, slice, serve.
Notes
Chocolate version: swap ¼ cup flour for cocoa. Chill overnight for clean cuts.
Prep: 15 min | Bake: 50 min | Chill: 2 hr | Yield: 9 squares | Category: Dessert | Method: Oven
Made the magic happen? Tag @01easylife and show us your 3-layer reveal!
