This Magic Custard Cake is a delightful breakfast or dessert that magically separates into three distinct layers as it bakes: a soft, creamy custard layer on the bottom, a fluffy sponge layer on top, and sometimes even a thin caramelized crust in between. With only 3 ingredients , it’s quick, easy, and perfect for starting your day with something sweet and satisfying!
Prep Time
- 10 minutes
Cook Time
- 45–50 minutes
Total Time
- 55–60 minutes
Servings
- 6–8 servings
Ingredients
- 4 large eggs, separated
- 1 cup granulated sugar (divided)
- 1 can (12 oz or 340g) evaporated milk (or whole milk for a lighter option)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 325°F (160°C) . Grease an 8×8-inch square baking pan or a round cake pan and line it with parchment paper for easy removal.
Step 2: Prepare the Egg Yolks
- In a mixing bowl, whisk the egg yolks with ¾ cup of the sugar until pale and creamy.
- Gradually add the evaporated milk, whisking continuously until the mixture is smooth and well combined.
Step 3: Beat the Egg Whites
- In a separate clean, dry bowl, beat the egg whites with the remaining ¼ cup of sugar until stiff peaks form. This will take about 3–5 minutes with a hand mixer or whisk.
Step 4: Combine the Mixtures
- Gently fold the beaten egg whites into the yolk mixture in three parts. Use a spatula and fold carefully to avoid deflating the egg whites. The batter will be lumpy at first, but keep folding until it becomes smooth and uniform.
Step 5: Bake the Cake
- Pour the batter into the prepared baking pan. Tap the pan gently on the counter to release any large air bubbles.
- Place the pan in a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the cake pan (this creates a water bath for even baking).
- Bake in the preheated oven for 45–50 minutes , or until the top is golden brown and the center is set but still slightly jiggly.
Step 6: Cool and Serve
- Remove the cake from the oven and let it cool completely in the pan. As it cools, the layers will separate into their magical form.
- Dust with powdered sugar before serving, if desired. Enjoy warm or at room temperature for the best texture and flavor.
Pro Tips
- Milk Choice: Evaporated milk gives the cake a richer flavor and creamier texture, but whole milk works too for a lighter version.
- Flavor Variations: Add a teaspoon of vanilla extract or citrus zest to the yolk mixture for extra aroma.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days . Reheat gently in the microwave or enjoy cold.
- Make Ahead: This cake tastes even better the next day as the flavors meld together.
Nutrition Facts (Per Serving, based on 8 servings)
- Calories: ~220 kcal
- Protein: 7g
- Carbohydrates: 30g
- Fat: 9g
- Fiber: 0g
- Sugar: 22g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
This Magic Custard Cake truly lives up to its name—it’s simple, magical, and utterly delicious! With just 3 ingredients, you can create a multi-layered dessert or breakfast treat that’s rich, creamy, and satisfying. It’s a versatile recipe that’s perfect for impressing guests or enjoying as a cozy morning indulgence.
Ready to make this magical treat? Grab your eggs, sugar, and milk, and get ready to experience the wonder of this effortless yet extraordinary cake—it’s pure magic in every bite!
