If you’re searching for a show-stopping dessert that combines delicate textures and creamy indulgence, look no further than this Heavenly Layered Custard Cake. This elegant dessert features three distinct layers that magically form while baking: a fluffy sponge top, a creamy custard center, and a dense, cake-like base. Each bite is a delightful contrast of light and rich, making it perfect for celebrations, tea-time, or simply treating yourself.
The secret lies in the mixing process and a precise balance of ingredients. It’s deceptively simple to make — no complex steps or fancy equipment required — but the result is worthy of a bakery window. Let’s dive into this magical bake!
Total Time
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Preparation Time: 25 minutes
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Baking Time: 50–55 minutes
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Cooling & Chilling Time: 1–2 hours
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Total Time: Approximately 2.5–3 hours (including chilling)
Ingredients
For the Cake:
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4 large eggs (at room temperature)
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¾ cup granulated sugar
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1 tbsp water
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½ cup unsalted butter (melted and slightly cooled)
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¾ cup all-purpose flour
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2 cups whole milk (lukewarm)
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1 tsp vanilla extract
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1 tsp lemon zest (optional)
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Powdered sugar (for dusting)
Instructions
1. Prep the Oven & Pan
Preheat your oven to 325°F (160°C). Lightly grease and line an 8×8 inch (20×20 cm) square baking pan with parchment paper, ensuring some overhang for easy lifting later.
2. Separate the Eggs
Carefully separate the egg yolks and whites into two clean bowls. Beat the egg whites using an electric mixer on high speed until stiff peaks form. Set aside.
3. Cream the Yolks and Sugar
In a large bowl, whisk the egg yolks with sugar and 1 tablespoon of water until the mixture becomes pale, thick, and creamy. This usually takes 2–3 minutes.
4. Add Butter & Vanilla
Gradually pour in the melted butter while whisking continuously. Then add the vanilla extract and optional lemon zest for a hint of brightness.
5. Incorporate the Flour
Sift in the flour and mix gently until just combined. Do not overmix — this keeps the batter light.
6. Add the Milk
Slowly pour in the lukewarm milk, whisking to form a thin, smooth batter. The mixture will be runny — don’t worry, that’s what creates the layers!
7. Fold in the Egg Whites
Now comes the magic. Gently fold the stiff egg whites into the batter, a third at a time. You’ll notice clumps — that’s perfectly fine. The egg whites will float during baking and create the sponge layer.
8. Bake
Pour the batter into the prepared pan and bake in the center rack for 50–55 minutes, or until the top is golden and slightly jiggly in the center. A slight wobble is fine — it will firm up as it cools.
9. Cool and Chill
Let the cake cool completely in the pan. Then, cover and refrigerate for at least 1 hour, preferably 2. This helps set the custard layer and makes slicing easier.
10. Serve
Lift the cake out using the parchment overhang. Slice into squares and dust with powdered sugar before serving. You can also top with berries or a dollop of whipped cream.
Tips & Serving Suggestions
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For an extra twist, infuse the milk with vanilla bean or cinnamon stick and let it cool before adding to the batter.
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Want a chocolate version? Replace ¼ cup of the flour with unsweetened cocoa powder.
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Serve chilled for a firmer custard, or at room temperature for a more delicate bite.
Conclusion
This Layered Custard Cake is a dream dessert that’s as magical to make as it is to eat. With only a few ingredients and basic steps, it transforms into a visually stunning and multi-textured delight. Whether you’re making it for family, friends, or just yourself, it’s sure to become a favorite.
Indulge in the layers. Share the love. And enjoy every heavenly bite.