DESCRIPTION
This Creamy Baked Custard Cake is soft, silky, and melts in your mouth with every bite. It has a delicate balance between a light sponge and rich custard, creating a smooth, creamy texture that feels luxurious yet simple. Perfect for tea time, dessert, or special occasions, this cake is easy to prepare with basic ingredients and delivers bakery-style results at home.
INGREDIENTS
- 2 cups milk (lukewarm)
- 4 large eggs
- 3/4 cup sugar
- 1/2 cup melted butter
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar (for dusting, optional)
INSTRUCTIONS
- Preheat your oven to 160°C (320°F) and grease a baking dish.
- In a bowl, whisk eggs and sugar until light and creamy.
- Add melted butter and vanilla extract, mix well.
- Gradually add flour and salt, whisk until smooth.
- Slowly pour in lukewarm milk while mixing to create a thin batter.
- Pour the batter into the prepared baking dish.
- Bake for 45–60 minutes until the top is lightly golden and set.
- Let the cake cool completely, then chill in the fridge for 2 hours.
- Dust with powdered sugar before serving.
TIPS
- Use room temperature ingredients for a smoother batter.
- Don’t overbake—custard should be slightly jiggly in the center.
- Chill before slicing for clean layers and best texture.
- Add lemon zest or nutmeg for extra flavor.
- Serve cold for a creamy, pudding-like experience.