Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Magic Three Layer Custard Cake (From One Batter) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 50 reviews

This Magic Three Layer Custard Cake is a delightful dessert that magically transforms from a single batter into three distinct layers: a light sponge on top, a creamy custard in the middle, and a fudgy base. Easy to make and impressive to serve, this cake is perfect for any occasion and pairs wonderfully with fresh strawberries and whipped cream.

  • Total Time: 50 to 60 minutes
  • Yield: 9 to 12 servings

Ingredients

For the Cake Batter

  • 4 eggs, yolks and whites separated (at room temperature)
  • 3/4 cup (150g) sugar (ordinary or caster sugar)
  • 1 tsp vanilla extract
  • 1 stick (4oz / 125g / 1/2 cup) unsalted butter, melted
  • 3/4 cup (4oz / 115g) plain all purpose flour
  • 2 cups (500 ml / 1 pint) lukewarm milk (full fat or low fat, not zero fat)

To Serve (Optional)

  • Icing sugar (powdered sugar), for dusting
  • Fresh strawberries
  • Whipped cream

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C) using standard or fan-forced/convection settings. Butter an 8" x 8" (20cm x 20cm) square cake tin to prevent sticking.
  2. Beat Egg Whites: Using a mixer, beat the egg whites until stiff peaks form. This will provide the lightness needed for the top sponge layer. Set aside once done.
  3. Prepare Egg Yolk Mixture: In a separate bowl, beat the egg yolks and sugar together until the mixture turns pale yellow, approximately 1 minute. This ensures the sugar is dissolved and creates a fluffy texture.
  4. Add Flavor and Butter: Mix in the vanilla extract and melted butter to the egg yolk and sugar mixture, beating well for about 30 seconds to 1 minute until fully incorporated.
  5. Incorporate Flour: Add the plain flour and beat gently until just combined to avoid toughening the batter.
  6. Add Milk Slowly: Pour the lukewarm milk gradually into the batter while beating continuously to create a smooth, well-blended mixture.
  7. Fold in Egg Whites: Using a spatula, gently fold one-third of the egg whites into the batter at a time. Be careful not to deflate the egg whites; it’s okay if a few small lumps remain. The batter should be thin, similar to thick pouring cream.
  8. Pour Batter and Bake: Pour the prepared batter into the buttered cake tin, smoothing the top if necessary. Bake in the preheated oven for 40 to 50 minutes, until the top becomes golden brown and the cake no longer jiggles when the tin is gently shaken. Start checking at 30 minutes; if the top is golden but the cake isn’t set, cover loosely with foil and continue baking, checking every 10 minutes to avoid overcooking.
  9. Cool the Cake: Remove the cake from the oven and allow it to cool in the tin for 10 minutes. Then, invert the cake onto a cutting board and transfer it to a cooling rack to cool completely.
  10. Serve: Once cooled, cut the cake into 9 to 12 squares. Dust with icing sugar just before serving and optionally serve with fresh strawberries and whipped cream for an extra special touch.

Notes

  • Measurements from Australia, US, and UK are interchangeable as results were consistent across multiple tests.
  • Baking times vary due to different ovens; always check for the cake’s doneness by looking for a golden top and no jiggle.
  • To remove the cake from the tin, invert it onto a cutting board, then flip onto a cooling rack to maintain its shape and layered texture.
  • The cake has been successfully baked in glass pans according to reader feedback.
  • Nutritional info is based on cutting the cake into 9 servings for a realistic portion size.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 40 to 50 minutes
  • Category: Dessert, Cake
  • Method: Baking
  • Cuisine: Western

Find it online: https://recipesvibe.com/magic-three-layer-custard-cake-from-one-batter-recipe/