A soft, creamy custard-style cake with a delicate golden top and silky center. This comforting dessert magically forms light cake layers with a creamy custard middle while baking.
🛒 Ingredients (Serves 8)
🔹 Batter
- 4 large eggs, separated
- 1 cup sugar
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 2 cups warm milk
🔹 Optional Toppings
- Powdered sugar
- Fresh berries 🍓
- Whipped cream 🍦
🍳 Equipment
- Mixing bowls
- Hand mixer
- 8×8-inch baking dish
👩🍳 Step-by-Step Instructions
🔸 Step 1: Preheat Oven
- Preheat oven to 160°C (320°F)
- Grease baking dish lightly
🔸 Step 2: Whip Egg Whites
- Beat egg whites until stiff peaks form
- Set aside
🔸 Step 3: Make Batter
- In another bowl, whisk egg yolks and sugar until pale
- Add melted butter and vanilla
🔸 Step 4: Add Flour
- Mix in flour until smooth
🔸 Step 5: Add Milk
- Slowly whisk in warm milk
👉 Batter will look thin
🔸 Step 6: Fold Egg Whites
- Gently fold whipped egg whites into batter
- Small lumps are okay
🔸 Step 7: Bake
- Pour batter into baking dish
- Bake for 50–60 minutes
✔ Top should be lightly golden
✔ Center slightly jiggly
🔸 Step 8: Cool
- Let cool completely before slicing
🍽️ Serving Ideas
- Dust with powdered sugar
- Top with berries 🍓
- Serve chilled or room temperature
💡 Pro Tips
✔ Warm milk blends more smoothly
✔ Don’t overmix egg whites
✔ Cake sets more as it cools
✔ Chill for firmer custard texture
🔄 Variations
🍋 Lemon Custard Cake
Add lemon zest
🍫 Chocolate Version
Add cocoa powder
🥥 Coconut Twist
Add shredded coconut
☕ Coffee Flavor
Add espresso powder
❓ FAQs
Why is my batter watery?
That’s normal for custard cake batter.
Why didn’t layers form?
Egg whites may have been overmixed.
Can I refrigerate it?
Yes—many people prefer it chilled.
⚖️ Approx. Nutrition (Per Slice)
- Calories: ~220–320
- Carbs: ~28g
- Fat: ~11g
- Protein: ~6g
⚖️ WW Points (Estimated)
🔹 Traditional Version
👉 7–10 WW Points per slice
🔻 Lighter Version
(Reduced sugar & low-fat milk)
👉 5–7 WW Points