Description
Indulge in the delightful layers of this Vanilla Custard Cake. A magic cake that separates into three distinct layers as it bakes: a dense base, creamy custard center, and soft sponge top. Perfect for a sweet treat or special occasion.
Ingredients
Scale
Cake Batter:
- 1/2 cup unsalted butter, melted and cooled
- 2 cups whole milk, warmed
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 1 tablespoon water
- 1 tablespoon vanilla extract
- 3/4 cup all-purpose flour
Additional:
- Powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat the oven to 325°F and prepare an 8×8-inch square baking pan with parchment paper.
- Prepare Batter: Beat egg yolks, sugar, water, butter, and vanilla. Gradually add flour and warm milk.
- Whip Egg Whites: In a separate bowl, beat egg whites to stiff peaks and fold into the batter.
- Bake: Pour batter into pan and bake for 50-60 minutes until golden and slightly jiggly.
- Cool and Chill: Cool cake in the pan, then chill for at least 4 hours or overnight.
- Serve: Remove, slice, and dust with powdered sugar before serving.
Notes
- The batter separates into distinct layers while baking: a dense base, custard center, and soft sponge top.
- Using room temperature ingredients yields the best results.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 square
- Calories: 240
- Sugar: 16g
- Sodium: 70mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 110mg
