Description
This Magic Three Layer Custard Cake is a delightful dessert made from a single batter that magically separates during baking into three distinct layers: a soft sponge cake on top, a creamy custard in the middle, and a rich pudding-like base. Lightly sweetened and flavored with vanilla, it’s perfect served dusted with icing sugar, fresh strawberries, and whipped cream for an elegant finish.
Ingredients
Scale
Custard Cake Batter
- 4 eggs, yolks and whites separated (at room temperature)
- 3/4 cup (150g) sugar (ordinary or caster sugar)
- 1 tsp vanilla extract
- 1 stick (4oz / 125g / 1/2 cup) unsalted butter, melted
- 3/4 cup (4oz / 115g) plain all purpose flour
- 2 cups (500 ml / 1 pint) milk, lukewarm (full fat or low fat but not zero fat)
For Serving
- Icing sugar (powdered sugar), for dusting
- Fresh strawberries
- Whipped cream
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C), using either a standard oven or a fan-forced/convection setting. This moderate temperature is ideal for the custard cake to cook gently and evenly.
- Prepare Cake Tin: Butter an 8-inch by 8-inch (20cm x 20cm) square cake tin thoroughly to prevent sticking and help with easy release after baking.
- Beat Egg Whites: Using a mixer, beat the egg whites until stiff peaks form. This aerates the whites and is essential to create the light sponge layer on top. Set aside.
- Combine Yolks and Sugar: In a separate bowl, beat the egg yolks with sugar until pale yellow and creamy, about one minute. This step helps incorporate air and dissolve the sugar for a smooth texture.
- Add Vanilla and Butter: Beat in the vanilla extract and melted butter into the yolk mixture until well combined, about 30 seconds to 1 minute. This adds richness and flavor.
- Incorporate Flour: Add the plain all-purpose flour and beat just until combined. Avoid overmixing to keep the batter tender.
- Add Milk Gradually: Slowly pour in the lukewarm milk while beating (using a handheld mixer, add the milk in 1/4 increments, beating between each addition) until fully incorporated, creating a thin batter similar to thick pouring cream.
- Fold in Egg Whites: Gently fold the beaten egg whites into the batter in thirds using a spatula. Be careful not to knock out the air; it’s okay if a few lumps remain. This step is crucial for the batter’s lightness and the formation of the three layers.
- Pour Batter into Tin: Pour the completed batter into the prepared cake tin, smoothing the top lightly if needed.
- Bake the Cake: Bake in the preheated oven for approximately 50 minutes. The cake should rise and set, forming a pale golden sponge top with a creamy custard middle and a pudding-like bottom. A toothpick inserted near the center will come out clean or with slight moist crumbs but no raw batter.
- Cool and Serve: Allow the cake to cool completely in the tin before slicing. Dust with icing sugar and serve with fresh strawberries and whipped cream for a deliciously elegant presentation.
Notes
- For best results, ensure the eggs are at room temperature for better volume when beating.
- Use full-fat or low-fat milk, but not zero-fat, to maintain proper texture.
- Be gentle when folding egg whites to preserve the air and achieve the distinct layers.
- Do not overbake; the custard layer firms up as it cools.
- Butter the cake tin well to aid in easy removal of the cake after baking.
