Ultimate Magic Custard Cake Recipe – Long & Detailed

Soft sponge top, creamy custard middle, and a dense bottom layer — all from ONE magical batter.
Perfect for tea time, dessert tables, or that “just one more bite” kind of night.


🍰 YIELDS

  • Serves: 9–12 squares
  • Prep Time: 20 minutes
  • Cook Time: 50–60 minutes
  • Cooling/Chilling Time: 2+ hours (important!)

🧂 Ingredients

Wet:

  • 4 large eggs, separated (room temperature)
  • ¾ cup (150g) granulated sugar
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 2 tsp vanilla extract
  • 2 cups (500ml) lukewarm milk (whole milk preferred)

Dry:

  • ¾ cup (95g) all-purpose flour
  • Pinch of salt
  • Optional: powdered sugar for dusting

🥣 Instructions

1. Prep Your Tools

  • Preheat oven to 325°F (160°C).
  • Grease and line an 8×8″ square baking pan with parchment paper. Leave extra on the sides for easy lift-out.

2. Separate the Eggs

  • Carefully separate yolks and whites into two large bowls.
  • Beat the egg whites with a hand mixer until firm peaks form. Set aside.

3. Make the Yolky Base

  • Add sugar to the egg yolks and beat until pale and creamy.
  • Pour in melted butter and vanilla extract. Mix well.
  • Sift in the flour and salt. Mix just until combined.
  • Slowly pour in the lukewarm milk while continuously whisking. The batter will be thin and watery — that’s normal.

4. Fold in Egg Whites

  • Gently fold the whipped egg whites into the thin batter in 3 additions.
  • Don’t overmix — it’s okay to see some white clumps. This separation helps form the layers.

5. Bake

  • Pour the mixture into the prepared pan.
  • Tap lightly to release bubbles.
  • Bake for 50–60 minutes, or until the top is golden and the center has a slight jiggle.
  • If browning too fast, loosely tent with foil halfway.

6. Cool Completely

  • Let the cake cool in the pan to room temp.
  • Then refrigerate for at least 2–3 hours (or overnight) to set the layers.

7. Slice & Serve

  • Gently lift out and cut into squares using a sharp knife.
  • Dust with powdered sugar for a dreamy finish.
  • Serve chilled or at room temperature.

🧁 What Makes It “Magic”?

As it bakes:

  • Top layer: Light sponge (from the whipped egg whites)
  • Middle: Creamy vanilla custard
  • Bottom: Dense cake layer

All from one batter — that’s the magic. ✨


💡 Tips for Success

  • Eggs MUST be at room temperature for proper separation and volume.
  • Milk should be lukewarm, not hot, to avoid curdling.
  • Don’t skip the chilling step — it’s what sets the layers.
  • Use a serrated knife for clean cuts. Wipe between slices.