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Creamy Vanilla Custard Cake

A magical dessert that forms three layers while baking – fluffy sponge, creamy vanilla custard, and a soft base made from one simple batter.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 9 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 4 eggs separated
  • 0.75 cup granulated sugar
  • 0.5 cup unsalted butter melted
  • 1 tbsp water
  • 1 tsp vanilla extract
  • 0.75 cup all-purpose flour
  • 2 cups milk warm
  • 0.25 tsp salt
Topping
  • 2 tbsp powdered sugar for dusting

Equipment

  • Mixing bowls
  • Baking dish
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F (160°C) and grease an 8x8 inch baking dish.
  2. Separate egg yolks and whites into two bowls.
  3. Beat egg whites with salt until stiff peaks form and set aside.
  4. Beat egg yolks and sugar until pale and creamy.
  5. Add melted butter, water, and vanilla extract and mix well.
  6. Mix in flour until smooth.
  7. Slowly add warm milk while mixing to create a thin batter.
  8. Gently fold in the whipped egg whites, leaving small lumps.
  9. Pour batter into prepared baking dish.
  10. Bake 50–60 minutes until the top is golden and set.
  11. Cool completely before dusting with powdered sugar and slicing.

Notes

Allow the cake to cool completely before slicing so the custard layer can fully set.