This Milk Custard Cake is a dreamy, melt-in-your-mouth dessert that combines the creamy richness of custard with the soft fluffiness of cake. It’s a one-pan wonder that magically separates into three layers during baking: a dense base, a silky custard center, and a light sponge top. With just a handful of pantry staples and minimal prep, this cake is perfect for when you want something elegant yet effortless. Whether served warm or chilled, it’s a comforting treat that feels like a hug in every bite.
🧁 Ingredients
- 4 large eggs, separated
- ¾ cup caster sugar
- 125g unsalted butter, melted
- 1 tsp vanilla extract
- ¾ cup plain flour, sifted
- 2 cups lukewarm milk
- ¼ cup icing sugar, for dusting (optional)
🍳 Instructions
1. Prep the Pan
Preheat your oven to 170°C (fan-forced). Line a 20cm square cake tin with baking paper, leaving extra paper hanging over the sides for easy removal later.
2. Whip the Egg Whites
Place the egg whites in a clean, dry bowl. Using an electric mixer, beat until stiff peaks form. Set aside. This step is key to achieving the airy top layer of the cake.
3. Make the Custard Base
In a separate large bowl, beat the egg yolks and caster sugar until pale and frothy. Slowly add the melted butter and vanilla extract, mixing until well combined.
4. Add the Flour
Gradually sift in the plain flour, mixing gently to avoid deflating the batter. The mixture will be thick at this stage.
5. Pour in the Milk
Slowly add the lukewarm milk, whisking continuously. The batter will become very thin—don’t worry, that’s exactly what you want for the custard to form properly.
6. Fold in the Egg Whites
Gently fold the whipped egg whites into the batter in three additions. Don’t overmix—some lumps of egg white are fine and will help create the sponge layer on top.
7. Bake the Cake
Pour the batter into the prepared cake tin. Bake for 35–40 minutes, or until the top is golden and slightly firm to the touch. The cake will jiggle slightly due to the custard center.
8. Cool and Chill
Let the cake cool in the pan for at least 30 minutes, then carefully lift it out using the baking paper. For best results, refrigerate for 2–3 hours before slicing. This helps the custard set and makes slicing easier.
9. Serve and Enjoy
Dust with icing sugar before serving. Slice into squares and enjoy chilled or at room temperature.
🍽️ Tips & Variations
- Flavor Twist: Add a teaspoon of lemon zest or almond extract for a subtle flavor boost.
- Dairy-Free Option: Substitute milk with almond or oat milk for a lighter version.
- Texture Tip: Use whole milk for a richer custard layer.
- Serving Ideas: Top with fresh berries, whipped cream, or a drizzle of caramel sauce.
This cake is a little bit magic and a whole lot of comfort. It’s the kind of dessert that looks impressive but is secretly super simple. Want to explore more custard-based delights or rice cake variations? I’ve got plenty more where this came from.