Description
This Magic Three Layer Custard Cake is a delightful dessert that magically separates into three distinct layers while baking: a soft sponge cake on top, a creamy custard in the middle, and a rich caramelized base. Made from a single batter, it combines the flavors of vanilla and buttery milk custard, topped with fresh strawberries and whipped cream for an irresistible treat.
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)
Topping
- Icing sugar (powdered sugar), for dusting
- Fresh strawberries
- Whipped cream
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) for a standard oven or use fan forced/convection if available to ensure even baking.
- Prepare Cake Tin: Butter an 8″ x 8″ (20cm x 20cm) square cake tin thoroughly to prevent sticking.
- Whip Egg Whites: Using a mixer, beat the egg whites until stiff peaks form. Set aside carefully to maintain the airiness.
- Beat Egg Yolks and Sugar: In a separate bowl, beat the egg yolks and sugar until the mixture turns pale yellow, approximately 1 minute.
- Add Vanilla and Butter: Add vanilla extract and melted butter to the egg yolks mixture. Beat well until fully incorporated, about 30 seconds to 1 minute.
- Add Flour: Incorporate the flour into the wet mixture and beat until just combined, avoiding overmixing.
- Mix in Milk: Slowly pour the lukewarm milk into the batter while beating continuously. If using a handheld mixer, add milk in increments of 1/4 cup, beating between additions to ensure smoothness.
- Fold in Egg Whites: Gently fold one-third of the beaten egg whites into the batter using a spatula. Repeat twice more until all whites are just incorporated. Be careful not to deflate the batter; it should be thin and pourable with some small lumps of egg whites remaining.
- Pour Batter: Pour the thin batter evenly into the prepared butterfly cake tin.
- Bake: Bake in the preheated oven for approximately 50 minutes or until the custard is set and the top layer appears golden and spongy. A toothpick inserted in the center should come out mostly clean with slight moist crumbs.
- Cool and Serve: Allow the cake to cool in the tin to room temperature, then dust with icing sugar. Serve garnished with fresh strawberries and a dollop of whipped cream for a perfect finishing touch.
Notes
- Ensure eggs are at room temperature for best volume and texture.
- Do not overmix the batter after adding flour to keep the sponge light.
- The milk must not be zero fat as fat content is essential for proper custard texture.
- Some lumps of egg whites in the batter are normal and contribute to the layered structure upon baking.
- Use a light hand when folding in egg whites to preserve airiness.
- Let the cake cool completely to allow layers to set before slicing.
