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Magic Three Layer Vanilla Custard Cake

This delightful dessert features three distinct textures – a delicate top, soft custard-like middle, and a firmer bottom layer, making it a comforting treat that’s easy to prepare and share.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 large eggs, yolks and whites separated, at room temperature Use room temperature eggs for best results.
  • 3/4 cup sugar (ordinary or caster)
  • 1 tsp vanilla extract Can be replaced with vanilla bean paste.
  • 1 stick unsalted butter, melted (4 oz / 125 g / 1/2 cup)
  • 3/4 cup plain all-purpose flour (4 oz / 115 g) Gluten-free blend may work if it contains a binder.
  • 2 cups milk, lukewarm (full fat or low fat, not zero fat) (500 ml / 1 pint) Do not use cold or fat-free milk.
For serving (optional)
  • as needed icing sugar (powdered sugar), for dusting
  • as needed fresh strawberries Can substitute with other fruits.
  • as needed whipped cream Optional.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C). Butter an 8 x 8 inch (20 x 20 cm) square cake tin.
  2. Beat the egg whites until they hold stiff peaks. Set aside.
  3. Beat the egg yolks and sugar until pale yellow. Add vanilla and melted butter, then mix in the flour. Gradually add lukewarm milk while beating.
  4. Gently fold the whipped egg whites into the batter in three portions. Do not overmix.
Baking
  1. Pour the batter into the prepared pan and bake for 40 to 50 minutes until golden and the center no longer jiggles.
  2. If the top browns too quickly, cover loosely with foil.
Serving
  1. Let the cake cool in the pan for 10 minutes, then turn onto a wire rack to cool completely before slicing.
  2. Dust with powdered sugar and top with strawberries and whipped cream just before serving.

Notes

This cake can be chilled before cutting for neat slices. It stores well in the refrigerator for up to 3 days, and can be frozen for up to 2 months.