6-ingredient MAGIC Custard Cake -- 1 Batter turns into to 3 Layers when baked

Ingredients

• 4 Large Eggs (room temperature, separated yolks and whites)
• 0.75 cup Granulated Sugar
• 1 stick Unsalted Butter (melted, 8 tablespoons)
• 1 teaspoon Vanilla Extract
• 0.75 cup All-Purpose Flour
• 1 cup Whole Milk
• 1 Strawberry (thinly sliced for garnish (optional))
• a few Fresh Mint Leaves (for garnish (optional))
• to taste Powdered Sugar (for dusting (optional))

Instructions

1. Preheat Oven

   Set the oven to 325°F (163°C) and let it preheat for about 10 minutes.

   Time: PT10M

   Temperature: 325°F

2. Separate Eggs

   Separate the 4 large eggs, placing yolks in one bowl and whites in another. Keep both at room temperature.

   Time: PT5M

3. Beat Yolks and Sugar

   Using the hand mixer, beat the yolks together with 3/4 cup granulated sugar until the mixture is light, creamy, and pale in color.

   Time: PT2M

4. Add Butter and Vanilla

   Pour in the melted butter (1 stick) and 1 tsp vanilla extract, mixing just until combined.

   Time: PT1M

5. Incorporate Flour

   Stir in 3/4 cup all‑purpose flour until no streaks remain.

   Time: PT1M

6. Add Milk

   Add 1 cup whole milk and mix until the batter is smooth and slightly runny.

   Time: PT1M

7. Whip Egg Whites

   Using clean beaters, whip the egg whites until stiff peaks form.

   Time: PT5M

8. Fold Egg Whites In

   Gently fold half of the whipped whites into the yolk batter, then fold in the remaining whites until just combined.

   Time: PT2M

9. Prepare Pan

   Line the 8×8‑inch baking pan with parchment paper, allowing excess to hang over the sides for easy removal.

   Time: PT2M

10. Pour Batter

    Pour the batter into the prepared pan, smoothing the top with the spatula.

    Time: PT1M

11. Bake

    Place the pan in the preheated oven and bake for 45 minutes, or until the cake is lightly golden, the top jiggles slightly, and a central touch feels set.

    Time: PT45M

    Temperature: 325°F

12. Cool and Garnish

    Allow the cake to cool completely in the pan (about 30 minutes). Then lift it out using the parchment overhang, slice into nine pieces, dust with powdered sugar, and garnish with thin strawberry slices and mint leaves.

    Time: PT30M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

0.5 g