Magic Custard Cake

A delightful dessert that combines sponge, custard, and creamy layers all in one enchanting cake.

Scale

3 large Eggs

1 cup Granulated Sugar

1 ½ cups Milk (whole or non-dairy)

1 teaspoon Vanilla Extract

½ cup Butter (melted or substitute with coconut oil)

½ cup All-Purpose Flour (or gluten-free flour)

¼ teaspoon Salt

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Preheat your oven to 325°F (160°C).
Carefully separate the egg whites from the yolks.
Add sugar to the egg yolks and whisk until pale and creamy.
Gradually add melted butter, milk, and vanilla extract to the yolk mixture.
Sift flour and salt into the bowl and gently fold into the wet ingredients.
Whip the egg whites until they form stiff peaks.
Gently fold the whipped egg whites into the yolk mixture.
Grease a suitable baking dish (approximately 9×9 inches) and pour in the batter.
Bake for 40-50 minutes until the top is golden brown and a toothpick comes out clean.
Allow the cake to cool for at least 30 minutes before slicing.

Dust with powdered sugar and serve with fresh berries or a dollop of whipped cream for extra flavor.