Are you curious about why this cake is magical? The beauty of it is with in the batter mixture, during the bake, will split magically into three distinctive layers. On the bottom is a dense layer, followed by a mid level custard filling, crowned by a fluffy sponge layer. There’s no need to make a filling, just scatter some icing sugar on top. Everything is done for you by “oven” magic.
(Recipe taken from Little Sweet Baker)
4 eggs, separated and at room temperature
150 g (3/4 cup) sugar
2 teaspoons vanilla extract
125 g (1/2 cup) butter, melted and cooled
500 ml (2 cups) milk, lukewarm
115 g (3/4 cup) all-purpose flour
icing sugar for sprinkling (optional)
120g blueberries for decoration (optional)
1. Preheat oven to 180C. Butter an 20x20cm square baking tin and line with parchment paper so two sides overhang for easy removal.
2. In a medium bowl, using an electric mixer, beat the egg whites for about 5 minutes or more until stiff peaks form. Set aside.
3. In a large bowl, beat the egg yolks, add vanilla extract, sugar and continue mixing until pale and thick, about 3 minutes. Add butter and mix until it starts to thicken again. Then add the milk, one cup at a time, mix well. Sift the flour into the bowl and beat until all the flour is mixed in.
4. Gently and quickly fold the egg whites into the egg yolk mixture until just combined. Batter will be a little lumpy.
5. Slowly pour cake batter into the prepared baking tin and bake at 180C for 10 minutes. Then keeping the cake in the oven, reduce the heat to 160C and bake for another 40-50 minutes until the top is golden. Let it cool completely. Dust with some icing sugar and decorate with any preferred berries, if you wish.