Fluffy Milk Custard Cake
Ingredients:
4 large eggs (separated)
¾ cup sugar
1 tbsp water
½ cup unsalted butter (melted)
¾ cup all-purpose flour
2 cups warm milk
1 tsp vanilla extract
A pinch of salt
How to Make:
Prep: Preheat oven to 160°C (320°F). Grease a square or rectangular baking dish.
Whip Egg Whites: Beat egg whites with a pinch of salt until stiff peaks form. Set aside.
Mix Yolks: In a separate bowl, whisk egg yolks, sugar, and water until pale and creamy.
Add Butter & Flour: Slowly mix in melted butter and sifted flour.
Add Milk: Gradually add warm milk and vanilla extract until smooth (batter will be very runny).
Fold: Gently fold in the whipped egg whites — just enough to keep them airy.
Bake: Pour batter into dish and bake for 45–60 minutes, until golden brown on top.
Cool & Slice: Let it cool completely, then cut into squares and serve chilled or at room temperature.
Prep: Preheat oven to 160°C (320°F). Grease a square or rectangular baking dish.
Whip Egg Whites: Beat egg whites with a pinch of salt until stiff peaks form. Set aside.
Mix Yolks: In a separate bowl, whisk egg yolks, sugar, and water until pale and creamy.
Add Butter & Flour: Slowly mix in melted butter and sifted flour.
Add Milk: Gradually add warm milk and vanilla extract until smooth (batter will be very runny).
Fold: Gently fold in the whipped egg whites — just enough to keep them airy.
Bake: Pour batter into dish and bake for 45–60 minutes, until golden brown on top.
Cool & Slice: Let it cool completely, then cut into squares and serve chilled or at room temperature.
Tip: The magic happens in the oven — the batter separates into 3 layers: a soft bottom layer, creamy custard middle, and fluffy top sponge.