This easy-to-make cake magically separates into three distinct layers during baking: a dense, flan-like base, a creamy custard middle, and a light, airy sponge top. It’s a delightful dessert that will impress your guests with its unique texture and flavor.
Ingredients:
- For the Cake:
- 4 large eggs, separated
- 150g (3/4 cup) granulated sugar
- 125g (1 cup) all-purpose flour
- 1 teaspoon vanilla extract
- 125g (1/2 cup) unsalted butter, melted and cooled
- 1 liter (4 cups) whole milk, warmed
- pinch of salt
- Optional:
- Powdered sugar for dusting
Instructions:
- Prepare the oven and pan:
- Preheat your oven to 160°C (320°F).
- Grease and line a 9-inch square baking pan with parchment paper, allowing the paper to overhang on two sides for easy removal.
- Separate the eggs:
- Carefully separate the egg yolks from the egg whites. Ensure no yolk gets into the whites.
- Combine the wet ingredients:
- In a large bowl, whisk together the egg yolks and sugar until pale and slightly thickened.
- Add the melted butter and vanilla extract, and whisk until well combined.
- slowly add in the warmed milk and whisk until everything is well combined.
- Add the flour:
- Add the flour and a pinch of salt to the yolk mixture. Whisk until just combined. Be careful to not over mix.
- Whip the egg whites:
- In a separate clean bowl, beat the egg whites until stiff peaks form.
- Combine mixtures:
- Gently fold about a third of the whipped egg whites into the yolk mixture to lighten it.
- Then, carefully fold in the remaining egg whites until just combined. Avoid overmixing.
- Bake:
- Pour the batter into the prepared baking pan.
- Bake for approximately 50-70 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Note that the center may still be slightly jiggly.
- Because every oven is different, closely watch the cake during the last portion of cooking.
- Cool and chill:
- Allow the cake to cool completely in the pan.
- Then, cover it and refrigerate for at least 3 hours, or preferably overnight, to allow the layers to set.
- Serve:
- Carefully remove the cake from the pan using the parchment paper overhang.
- Dust with powdered sugar, if desired.
- Cut into squares and serve.
Tips:
- Warming the milk helps the ingredients combine more smoothly.
- Folding the egg whites gently is crucial for achieving the layered effect. Overmixing will result in a uniform cake.
- The cake’s layers will become more distinct after it has been chilled.
- Don’t be alarmed if the batter looks very thin before you bake it, that is normal.
- Patience is key. Do not try and cut the cake until it is fully chilled.
Enjoy your magic custard cake!