Magic Three Layer Custard Cake (From One Batter)
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
9 - 12
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Calories
247 kcal
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Course
Dessert, Cake, Baked Goods
Magic Three Layer Custard Cake (From One Batter)
Description
Magic Three Layer Custard Cake (From One Batter) is crafted from a batter combining separated eggs, sugar, melted butter, flour, vanilla, and lukewarm milk. The preparation involves folding stiff beaten egg whites gently into the batter to maintain airiness before baking in a greased square cake tin. This technique creates three layers as the cake bakes: a golden brown sponge on top, a firm creamy custard in the middle, and a smooth flan-like custard layer at the bottom.
The resulting texture is an interplay of light cake, rich custard, and silky flan with complementary delicate sweetness and vanilla aroma. The batter’s thin consistency allows the natural separation during baking, giving this cake its "magic" layered effect without complex steps.
This cake can be served sliced, dusted with powdered sugar, and paired with fresh strawberries and whipped cream if desired. Serving at room temperature highlights the custard’s creamy texture.
Oven temperatures and times may vary; a golden top and lack of jiggle indicate doneness. Cover the cake loosely if the top browns too quickly to prevent overcooking. The cake can be turned out from the pan for presentation once cooled. This recipe yields approximately nine servings when cut accordingly.
Ingredients
- 4 egg 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) butter melted, unsalted
- 3/4 cup (4oz / 115g) all-purpose flour
- 2 cups (500 ml / 1 pint) milk (lukewarm) (full fat or low fat but not zero fat)
To Serve (optional)
- icing sugar (powdered sugar), for dusting
- strawberry fresh
- Whipped Cream
Instructions
- Preheat oven to 325F/160C (standard oven / fan forced or convection)
- Butter a 8" x 8" / 20cm x 20cm square cake tin (Note 4).
- Beat egg whites with a mixer until stiff peaks form. Set aside.
- Place the egg yolks and sugar in a bowl and beat until it turns pale yellow - about 1 minute.
- Add the vanilla extract and butter and beat until well incorporated - about 30 seconds to 1 minute.
- Add the flour and beat until just combined.
- Pour the milk in slowly while beating, and beat until well combined (or if using a hand held mixer, add 1/4 milk at a time, beating in between).
- Use a spatula to fold in the egg whites in the batter, one third at a time, until just incorporated. You don't want to knock the air out of the egg whites. Don't worry if there are a few egg white lumps in the batter. The batter should be very thin, almost like a thick pouring cream.
- Pour the batter into the prepared cake tin.
Baking Directions
- Bake until the top is golden brown and the cake does not "jiggle" when you gently shake the tin - around 40 to 50 minutes. Check the cake at 30 minutes - if the top is already golden brown but the cake is not yet set (i.e. it jiggles), cover loosely with foil and return to the oven, 10 minutes at a time, until set.
- Allow to cool in the tin for 10 minutes, then turn out onto a cooling rack.(Note 3) Cool completely before serving.
To Serve
- Cut into squares - I cut it into 12 in the photo, but 9 is more realistic serving size portions.
- Dust with icing sugar just before serving.
- Serve with a side of whipped cream and strawberries, if using.
Notes
- Use a square 8x8 inch pan and grease it well to ensure easy cake release.
- Eggs should be at room temperature and separated carefully to achieve stiff peaks in the whites.
- Add milk gradually while mixing to maintain a thin batter consistency.
- Check doneness after 30 minutes and cover the cake loosely with foil if the top is browning before set.
- The cake is done when the top is golden and the batter no longer jiggles when the pan is gently shaken.
- Cool the cake before turning it out onto a cutting board for an even presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9- 12
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 114g | |
| Calories | 247cal | 12% |
| Carbohydrates | 27.5g | 9% |
| Protein | 5.4g | 11% |
| Fat | 13.3g | 20% |
| Saturated Fat | 7.8g | 39% |
| Cholesterol | 104mg | 35% |
| Sodium | 126mg | 5% |
| Potassium | 72mg | 2% |
| Sugar | 19.4g | 39% |
| Vitamin A | 400IU | 8% |
| Calcium | 80mg | 8% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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