My roommate has been dying to make this three-layered custard cake, so on Friday night we finally took the time to make it. It was very interesting to make one batter and then have cake that was comprised of three very different textures. The top had a bit of a gummy texture, somewhere between a fudge and a flan, the middle layer was a yummy custard and the bottom was a thin layer of sponge cake. Our cake did end up having a dent in it when it came out of the oven. While it didn’t look great, it was still delicious.

Ingredients:

4 eggs, yolks and whites separated

¾ cup sugar

1 teaspoon vanilla extract

1 stick of unsalted butter (melted)

¾ cup of flour

2 cups milk (lukewarm)

Preparation:

First, you preheat the oven to 325 degrees Fahrenheit. Then you butter your cake pan. The original recipe suggests an 8”X8” square pan, but I used a round cake pan and it turned out fine, so it doesn’t really matter.

Next you beat the eggs whites until they form stiff peaks. My roommates and I used a mixer for this, just to make our lives easier.

In a separate bowl, you mix the egg yolks and sugar until they turn a pale yellow. I don’t think me and my roommates mixed for long enough to obtain the right color, but the cake was still fine, so I would not stress about it. Add the vanilla and butter to this mixture until they are incorporated.

Next you add the flour and beat until it is just incorporated.

Now you pour in the milk while mixing until it is combined. If you are using a hand-held mixer the original recipe says to add the milk in increments of 1/4.

Then fold the egg whites into the batter, being careful not to knock the air out of them. However, it is okay if there are a few lumps in it.

Pour the batter into the cake tin and then bake for 40 to 50 minutes.

Check on the cake after 30 minutes, if the top is already golden but the cake still jiggles in the pan, then place tin foil on top and bake for 10 more minutes.

Allow to cool for 10 minutes and then you are good to eat it.

This recipe is curtesy of recipetineats.com.