Vanilla Layered Custard Cake

Total Time: 1 hour
Yield: 10 slices

Ingredients

• 1/2 cup unsalted butter, melted and cooled
• 2 cups milk, warmed to lukewarm
• 1 and 1/4 cups (150g) confectioners’ sugar, sifted
• 4 large eggs, yolks and whites separated
• 1 tablespoon purified water
• 1 cup (115g) all-purpose flour, sifted
• 2 teaspoons pure vanilla extract
• Confectioners’ sugar, for garnishing

Instructions

1. Preheat oven to 325°F (163°C). Grease an 8×8-inch baking dish with non-stick spray.
2. Whisk egg whites to stiff peaks. Set aside.
3. Beat egg yolks and confectioners’ sugar until pale, about 2 minutes.
4. Add melted butter and water, beat 2 minutes more.
5. Stir in sifted flour until smooth.
6. Gently mix in lukewarm milk and vanilla extract.
7. Fold in egg whites in three parts, keeping it airy but blended.
8. Pour into dish, bake 40-60 minutes until golden and firm (toothpick clean). Cover with foil if browning fast.
9. Cool to room temp, dust with confectioners’ sugar.

Notes

• Dairy-free: Use plant-based milk and butter.
• Gluten-free: Try gluten-free flour with xanthan gum.
• Serve with ice cream, berries, or sauce for extra flair.