A soft, delicate cake that magically forms three beautiful layers while baking: a dense custard base, a creamy center, and a light golden sponge top. This dessert looks impressive but is made from simple ingredients and careful mixing.
Ingredients
4 large eggs, separated
1 cup (200 g) granulated sugar
1/2 cup (115 g) unsalted butter, melted and slightly cooled
1 tablespoon water
1 teaspoon vanilla extract
3/4 cup (95 g) all-purpose flour
2 cups (480 ml) lukewarm milk
Powdered sugar for dusting (optional)
Preparation
Preheat your oven to 325°F (160°C). Lightly grease an 8×8 inch (20×20 cm) baking dish. For best results, line the bottom with parchment paper to help with easy removal after baking.
Separate the eggs carefully. Place the egg whites in a clean, dry bowl and set aside. Put the yolks in a large mixing bowl.
Add the sugar to the egg yolks and beat with a mixer until the mixture becomes pale and creamy. This step is important because it helps create a smooth custard texture later.
Slowly pour in the melted butter and continue mixing until fully incorporated. Add the tablespoon of water and vanilla extract and mix again.
Sift the flour into the mixture and beat gently until smooth. Make sure there are no lumps.
Gradually add the lukewarm milk while mixing on low speed. The batter will become very thin and liquid. This is normal and necessary for the layers to form during baking.
In a separate bowl, beat the egg whites until stiff peaks form. The whites should be glossy and hold their shape firmly.
Gently fold the beaten egg whites into the thin batter in three additions. Do not overmix. It is fine if small lumps of egg white remain visible. Overmixing will prevent the layers from forming properly.
Baking
Pour the batter into the prepared baking dish. Because the batter is very thin, pour slowly and evenly.
Place the dish in the preheated oven and bake for about 50 to 60 minutes. The top should turn golden brown, and the center should still have a slight jiggle when gently shaken.
If the top browns too quickly, loosely cover with foil during the last part of baking.
Remove from the oven and allow the cake to cool completely in the pan. As it cools, the layers will set and become more defined.
For best texture, refrigerate for at least 2 hours before slicing. This helps the custard layer firm up beautifully.
Serving
Dust with powdered sugar before serving if desired. Slice gently using a clean sharp knife. Wipe the knife between cuts for neat slices that clearly show the three layers.
This cake is best served chilled or slightly cool. It pairs perfectly with coffee or tea and makes an elegant yet simple dessert for family gatherings.
The magic of this recipe comes from the thin batter and the folded egg whites, which separate naturally during baking to create the signature layered effect.