How Magic Custard Cake Works

1/2 cup (1 stick) unsalted butter, melted and cooled

2 cups milk, lukewarm

4 large eggs, at room temperature

1 1/4 cups granulated sugar

1 cup all-purpose flour

1 teaspoon vanilla extract

1 tablespoon water

Powdered sugar, for dusting

Preheat the Oven:
Preheat your oven to 325°F (160°C). Grease an 8×8 inch baking dish and set aside.
Separate the Eggs:
Separate the egg yolks from the whites. Place the egg whites in a large mixing bowl and the yolks in a separate medium-sized bowl.
Beat the Egg Whites:
Using an electric mixer, beat the egg whites until stiff peaks form. Set aside.
Mix the Yolks and Sugar:
In the bowl with the egg yolks, add the granulated sugar and 1 tablespoon of water. Beat until light and fluffy.
Add Butter and Vanilla:
Gradually add the melted butter and vanilla extract to the yolk mixture, mixing until combined.
Add Flour:
Sift in the flour and mix until fully incorporated.
Add Milk:
Gradually add the lukewarm milk, mixing until smooth. The batter will be very thin, which is normal.
Fold in the Egg Whites:
Gently fold in the beaten egg whites, a third at a time. The mixture will be lumpy and have clumps of egg whites floating in it, which is fine.
Pour and Bake:
Pour the batter into the prepared baking dish. Bake for 50-60 minutes or until the top is golden and the cake is set. A slight jiggle in the center is okay.
Cool and Serve:
Allow the cake to cool in the pan for at least 1 hour. Dust with powdered sugar before serving. Cut into squares and enjoy the magic!

Ensure all ingredients are at room temperature for best results.
Be gentle when folding in the egg whites to maintain as much air as possible for the layers to form.