4.7 from 202 votes
Magic Three Layer Custard Cake (From One Batter)
Magic Three Layer Custard Cake forms three distinct layers during baking from a single batter composed of eggs, sugar, flour, butter, milk, and vanilla. The batter is poured into a prepared pan and baked to yield a top sponge-like cake layer, middle custard layer, and bottom flan-like layer with a smooth, creamy texture. This cake offers a delicate balance of light, airy, and creamy components in one slice, creating a unique dessert experience, suitable for serving with fruit and whipped cream as optional accompaniments.
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings:
9
- 12
Calories:
247 kcal
Course:
Dessert, Cake, Baked Goods
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 9 - 12
Amount Per Serving
Calories 247
% 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.