Three Layer Custard Cake
Three Layer Custard Cake is a magical dessert that delivers three textures from one batter. This vanilla magic cake is easy to make and perfect for any occasion. Bake this custard sponge cake, garnish with berries, and enjoy a delightful, layered treat!
Ingredients
For the Cake:
- 4 large eggs yolks and whites separated (room temperature)
- ¾ cup 150g granulated sugar
- 1 tsp vanilla extract
- 1 stick 125g / ½ cup unsalted butter, melted
- ¾ cup 115g all-purpose flour
- 2 cups 500ml milk, lukewarm (full-fat or low-fat, not fat-free)
To Serve (Optional):
- Powdered sugar for dusting
- Fresh strawberries
- Whipped cream
Instructions
Prepare the Batter
- I preheat the oven to 325°F (160°C) and butter an 8×8-inch cake tin. I beat 4 egg whites to stiff peaks and set aside. In a large bowl, I beat 4 egg yolks with ¾ cup sugar until pale yellow, then add 1 tsp vanilla and ½ cup melted butter, mixing well. I stir in ¾ cup flour until just combined, then slowly add 2 cups lukewarm milk, beating until smooth. The batter will be thin, like crepe batter, for this layered custard dessert.
Fold in Egg Whites
- I gently fold the egg whites into the batter in three additions, using a spatula to keep it airy for the sponge layer of this custard sponge cake.
Bake the Cake
- I pour the batter into the prepared tin, smoothing the top. I bake for 40–50 minutes until golden and set, with no jiggle. If browning too fast, I cover with foil to protect this vanilla magic cake.
Cool and Serve
- I cool the cake in the tin for 10 minutes, then transfer to a rack to cool completely. I dust with powdered sugar and serve with strawberries and whipped cream for a stunning Three Layer Custard Cake.