1-Getting ready for this Magic Custard Cake is as easy as it gets, and the results are worth it. Start by preheating your oven to 325°F (160°C) and buttering an 8″ x 8″ square cake tin. This size helps the cake bake evenly and develop its layers just right.

2-First, separate the egg yolks and whites, then beat the whites until stiff peaks form and set them aside. In another bowl, beat the yolks with sugar until pale yellow, which takes about a minute. Add the vanilla extract and melted butter, mixing until smooth, then stir in the flour just until combined.

3-Next, slowly pour in the lukewarm milk while beating to make a smooth batter. Gently fold in the stiff egg whites in thirds, using a spatula to keep the air in for that fluffy texture. Pour the thin batter into your prepared tin and bake for 40 to 50 minutes.

4-Keep an eye on it if the top browns too fast, cover with foil and check every 10 minutes until it sets. Once done, cool in the tin for 10 minutes, then move to a rack to cool fully. Serving tips include cutting into 9 to 12 squares, dusting with icing sugar, and adding fresh strawberries or whipped cream for extra flair.