Step-by-Step Method
Step 1: Prep your pan and oven
Preheat your oven to 325°F (160°C). Grease an 8x8-inch baking pan and line it with parchment paper for easy removal.
Step 2: Separate and beat the eggs
Separate the egg yolks from the whites. In one bowl, beat the yolks with the sugar and vanilla until pale and fluffy. Mix in the melted butter until smooth.
In another clean bowl, whip the egg whites with a pinch of salt until stiff peaks form — they should hold their shape but still look glossy.
Step 3: Build the batter
Add the flour to the yolk mixture and mix until smooth. Slowly pour in the warm milk while whisking — the batter will look very thin (almost like pancake batter). That’s the magic starting!
Gently fold the whipped egg whites into the batter in three additions. Don’t overmix — a few lumps of egg white are fine.
Step 4: Bake the magic
Pour the mixture into your prepared pan and bake for 50–60 minutes, or until the top is golden and slightly firm to the touch. The middle will jiggle a bit — that’s what creates the custard layer!
Step 5: Cool and serve
Let the cake cool completely, then chill in the fridge for at least 1 hour before slicing. Dust with powdered sugar and watch those three beautiful layers reveal themselves with every slice: airy sponge, creamy custard, and silky pudding base.
Step 4: Closing (Rewritten Naturally)
This Magic Custard Cake is more than a dessert — it’s a little piece of wonder on a plate. Every bite melts in your mouth, blending soft cake and silky custard into pure perfection.
It’s easy, elegant, and sure to impress anyone lucky enough to get a slice. ✨
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