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Vanilla custard cake square dusted with powdered sugar and topped with a fresh cherry.

Magic Three Layer Custard Cake

A soft vanilla custard cake made from one thin batter that bakes into a tender base, creamy custard center, and light sponge top.
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Prep Time 20 minutes
Cook Time 50 minutes
rest time 1 hour
Total Time 2 hours 10 minutes
Servings: 9 squares
Course: Dessert
Cuisine: European-Inspired
Calories: 250
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 4 large eggs separated, room temperature
  • ¾ cup granulated sugar 150 g
  • 1 teaspoon vanilla extract 5 ml
  • ½ cup unsalted butter melted and slightly cooled (125 g)
  • ¾ cup all-purpose flour 115 g
  • 2 cups lukewarm milk 500 ml
  • Optional Toppings
  • Powdered sugar
  • Fresh cherries strawberries, or berries
  • Whipped cream

Equipment

  • 8-inch square baking pan (20 cm)
  • Parchment paper
  • 2 large mixing bowls
  • Hand mixer or stand mixer
  • Silicone spatula
  • Measuring cups and spoons
  • Fine-mesh sieve (optional)

Method
 

  1. Preheat the oven to 325°F (160°C). Grease and line an 8-inch square baking pan with parchment paper.
  2. Beat the egg whites in a clean bowl until stiff peaks form. Set aside.
  3. In another bowl, beat the egg yolks and sugar until pale, thick, and creamy.
  4. Add the melted butter and vanilla. Beat until smooth.
  5. Add the flour and mix only until combined.
  6. Slowly add the lukewarm milk while mixing on low speed. The batter will be very thin.
  7. Fold the whipped egg whites into the batter in three additions. Do not overmix; a few egg white streaks are fine.
  8. Pour the batter into the prepared baking pan.
  9. Bake for 40 to 55 minutes, until the top is golden and the center does not jiggle when the pan is moved.
  10. If the top browns too quickly, cover loosely with foil and continue baking until the center is set.
  11. Cool in the pan for 1 hour. Refrigerate for 1 to 2 hours before slicing for cleaner squares.
  12. Dust with powdered sugar and serve with cherries, strawberries, or whipped cream.

Nutrition

Calories: 250kcalCarbohydrates: 28gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 105mgSodium: 125mgPotassium: 85mgSugar: 20gVitamin A: 410IUCalcium: 85mgIron: 1mg

Video

Notes

  • Use room-temperature eggs for better volume when whipping the whites.
  • Lukewarm milk helps the melted butter blend into the batter smoothly.
  • The batter should be thin; this is normal.
  • Do not use self-rising flour.
  • Do not overfold the egg whites.
  • The cake is ready when the top is golden and the center no longer jiggles.
  • Nutrition is estimated without optional toppings.

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