This delightful dessert is a blend of light sponge cake and creamy custard that naturally forms distinct layers during baking. The magic lies in the preparation and layering process, which creates an eye-catching and mouth-watering cake. Follow this step-by-step guide for a dessert that will impress family and friends alike.
Ingredients for Success
To craft this magical custard layer cake, you will need:
- 1/2 cup (113g) unsalted butter
- 2 cups (480ml) milk
- 4 large eggs, separated
- 4 drops white vinegar (or lemon juice)
- 1 1/4 cups (150g) confectioner’s sugar
- 1 tablespoon (15ml) water
- 1 cup (125g) all-purpose flour
- 1 teaspoon (5ml) vanilla extract
- Extra confectioner’s sugar for dusting
Optional additions: A pinch of salt to balance sweetness, or a sprinkle of nutmeg or cinnamon for added flavor.
Step-by-Step Preparation
1. Preparing the Basics
Start by preheating your oven to 325°F (163°C). Lightly grease an 8-inch square baking dish and set it aside. This will ensure your cake doesn’t stick and allows for easy removal later.
2. Melting and Warming
Melt the butter in a small saucepan or microwave and let it cool to room temperature. Warm the milk until it is just lukewarm; this step helps achieve a smooth batter. Avoid boiling the milk as it can alter the consistency of the cake.
3. Whipping the Egg Whites
In a clean mixing bowl, combine the egg whites with four drops of white vinegar. Using an electric mixer, whip the mixture until stiff peaks form. Stiff peaks are crucial for the cake’s fluffy top layer.
4. Creating the Egg Yolk Mixture
In another bowl, beat the egg yolks with confectioner’s sugar until the mixture turns light and creamy. Add the melted butter and a tablespoon of water, then mix thoroughly for about two minutes. This creates a smooth and creamy base for your batter.
5. Incorporating the Dry Ingredients
Gradually sift the all-purpose flour into the egg yolk mixture, stirring gently to combine. Sifting helps avoid lumps and ensures an even texture.
6. Combining Wet Ingredients
Slowly add the lukewarm milk and vanilla extract to the batter, stirring continuously. The result should be a smooth and pourable batter.
7. Folding in the Egg Whites
Divide the whipped egg whites into three portions. Gently fold each portion into the batter, taking care not to deflate the air in the egg whites. A silicone spatula works best for this step. Ensure no streaks of egg white remain, but do not overmix.
8. Pouring and Baking
Pour the batter into the prepared baking dish. The mixture will be runny—this is normal. Bake for 45 to 60 minutes, or until the center is slightly jiggly but set. If the top browns too quickly, loosely cover it with aluminum foil to prevent burning.
Cooling and Finishing Touches
- Allow the cake to cool completely in the pan before slicing. For a quicker cooling process, refrigerate the cake.
- Once cooled, dust the top with a generous layer of confectioner’s sugar for a professional finish.
Pro Tips:
- Use room-temperature eggs for easier separation and better whipping.
- Ensure all mixing bowls and utensils are grease-free when whipping egg whites to achieve optimal peaks.
- Refrigerating the cake helps the custard layer firm up, making slicing easier and cleaner.
