🍽️ Servings: 9–12 pieces
⏱️ Prep Time: 20 min | Bake Time: 50-60 min | Cooling: 2 hrs minimum
🧾 Ingredients
Wet Ingredients:
- 4 large eggs (room temperature) – yolks and whites separated
- ¾ cup (150g) granulated sugar
- 1 tbsp vanilla extract
- ½ cup (113g) unsalted butter – melted and cooled
- 2 cups (500ml) lukewarm whole milk
Dry Ingredients:
- ¾ cup (90g) all-purpose flour – sifted
- ¼ tsp salt
Optional for Serving:
- Powdered sugar for dusting
- Fresh berries, whipped cream, or chocolate drizzle
🛠️ Equipment Needed:
- 2 mixing bowls
- Electric mixer (or hand whisk)
- Rubber spatula
- Sifter
- Measuring cups & spoons
- 8×8 or 9×9 inch square glass baking dish
- Oven
- Cooling rack
👨🍳 Step-by-Step Instructions:
✅ Step 1: Preheat and Prep
- Preheat your oven to 325°F (160°C).
- Grease your baking dish or line with parchment paper.
- Make sure all ingredients (especially eggs and milk) are at room temperature.
✅ Step 2: Separate the Eggs
- Crack the eggs and separate the yolks and whites into two large bowls.
- Tip: Ensure no yolk gets into the whites – or they won’t whip properly.
✅ Step 3: Whisk Egg Yolks + Sugar
- Add ¾ cup sugar to the bowl with yolks.
- Beat for 2–3 minutes until light, creamy, and pale yellow in color.
- Add melted butter (make sure it’s not hot!) and vanilla extract.
- Mix well until fully combined.
✅ Step 4: Add Flour
- Sift in the ¾ cup flour and add ¼ tsp salt.
- Mix gently until just combined. It may look thick and pasty — that’s okay.
✅ Step 5: Add Lukewarm Milk
- Slowly pour in 2 cups of lukewarm milk, stirring continuously to prevent lumps.
- The batter will be very thin and liquidy – almost like crepe batter. Don’t worry!
✅ Step 6: Beat Egg Whites
- In a separate, clean bowl, beat the egg whites until stiff peaks form.
- This will take 3–4 minutes on high speed.
- The whites should hold their shape and not slide out of the bowl if flipped.
✅ Step 7: Fold Egg Whites Into Batter
- Add ⅓ of the beaten egg whites into the runny batter and gently fold with a spatula.
- Repeat with remaining whites, in 2 batches.
- DO NOT overmix – you want to see white foamy patches. That creates the magic layers.
✅ Step 8: Bake
- Pour the final batter into your prepared baking dish.
- Place it in the center rack of the oven.
- Bake for 50 to 60 minutes, or until the top is golden brown and puffy.
- The cake will wobble slightly in the center – like jiggly custard. That’s normal.
✅ Step 9: Cooling
- Let the cake cool in the pan for at least 2 hours at room temperature.
- Then transfer to the fridge and chill for another 2–3 hours (optional but recommended).
- This helps set the layers and gives it a firm custard texture.
✅ Step 10: Serve
- Slice into squares using a warm, sharp knife.
- Dust the top with powdered sugar.
- Serve chilled or at room temperature.
- Optionally top with berries, whipped cream, or drizzle of chocolate.
🎯 Magic Layer Breakdown
| Layer | How it’s formed |
|---|---|
| Top Layer | Airy egg whites rise to make sponge top |
| Middle Layer | Liquid batter sets into creamy custard |
| Bottom Layer | Dense mixture settles to form firm base |
🧁 Flavor Variations
- Chocolate Magic Cake:
Add ¼ cup cocoa powder with flour. Reduce flour to ½ cup. - Lemon Custard Cake:
Add zest of 1 lemon and 2 tbsp lemon juice. - Coffee Version:
Mix 1 tbsp instant coffee in warm milk. - Coconut Cake:
Replace ½ cup milk with coconut milk. Add ¼ cup desiccated coconut.
❄️ Storage & Make Ahead
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Can be frozen for 1 month (wrap slices individually).
- Make Ahead: Best made a day before serving for firmer texture.