Magic Custard Cake Recipe

Ingredients:

• 4 large eggs (at room temperature, separated)
• ¾ cup (90g) all-purpose flour
• ¾ cup (150g) sugar
• ½ cup (115g) unsalted butter (melted and slightly cooled)
• 2 cups (500ml) lukewarm milk
• 1 tbsp water
• 1 tsp vanilla extract
• ¼ tsp cream of tartar (optional, for stabilizing egg whites)
• Pinch of salt
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat oven to 325°F (160°C). Grease and line an 8×8-inch (20×20 cm) square baking dish with parchment paper or lightly butter it.
2. Separate the eggs: Place egg yolks in one bowl and egg whites in another.
3. Whip the egg whites:
   • Beat egg whites with a pinch of salt (and cream of tartar if using) until stiff peaks form. Set aside.
4. Mix yolks and sugar:
   • Beat the egg yolks with the sugar until pale and creamy.
   • Add melted butter and vanilla extract. Mix well.
5. Add flour:
   • Sift in the flour gradually and mix until fully incorporated.
6. Add milk:
   • Gently mix in the lukewarm milk and 1 tbsp water. The batter will be very thin—this is normal.
7. Fold in egg whites:
   • Gently fold in the whipped egg whites in 3 batches. Do not overmix. You want some lumps—this helps form the layers.
8. Bake:
   • Pour the batter into the prepared baking dish and smooth the top.
   • Bake for 50–60 minutes, or until the top is golden brown and doesn’t jiggle excessively in the center.
9. Cool:
   • Let it cool completely in the pan. Then chill in the fridge for at least 2 hours before slicing.
10. Serve:
    • Dust with powdered sugar before serving, if desired.