Description
A light and dreamy vanilla custard cake that magically forms three distinct layers—fluffy sponge on top, silky custard in the middle, and a soft, dense base—using one simple batter.
Ingredients
- 4 large eggs, room temperature, separated
- 3/4 cup granulated sugar
- 1 tbsp water
- 1/2 cup unsalted butter, melted and cooled
- 1 tbsp vanilla extract
- 3/4 cup all-purpose flour
- 2 cups lukewarm milk
- 1/4 tsp cream of tartar (optional, for beating egg whites)
- Powdered sugar for dusting
Instructions
- Preheat oven to 325°F (165°C). Grease and line an 8×8-inch baking pan with parchment paper.
- Separate the eggs. Beat egg yolks and sugar until pale and fluffy, then mix in water, melted butter, and vanilla.
- Add flour and mix until smooth.
- Slowly pour in lukewarm milk, whisking until fully incorporated. Batter will be very thin.
- In a clean bowl, beat egg whites (and cream of tartar if using) to stiff peaks.
- Gently fold egg whites into the batter in 3 additions. Do not overmix—some lumps are okay.
- Pour batter into the prepared pan and bake for 45–55 minutes, or until the top is golden and center is set.
- Cool completely, then refrigerate for at least 2 hours before slicing.
- Dust with powdered sugar before serving.
Notes
- Lukewarm milk helps create the cake’s signature layers.
- Do not overfold the egg whites—airiness is key for the magic separation.
- Allow the cake to rest fully before cutting for clean layers.
- Try almond or lemon extract for subtle flavor variations.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: European