Magic Custard Cake

1/2 cup (115g) unsalted butter, melted1 1/4 cups (250g) granulated sugar1 teaspoon vanilla extract4 large eggs, separated1 cup (240ml) milk, warmed1/2 cup (60g) all-purpose flourA pinch of saltPowdered sugar for dustingInstructions:Prepare Your Oven and Pan:

Preheat your oven to 325°F (160°C). Butter a 9-inch square baking dish or line it with parchment paper for easy removal after baking.Mix the Wet Ingredients:

In a large mixing bowl, whisk the egg yolks and sugar together until the mixture becomes pale and creamy.

Add the melted butter and vanilla extract, mixing until smooth.

Add the Dry Ingredients:

Sift the flour and salt into the wet mixture and stir to combine.

Gradually pour in the warmed milk while stirring gently to avoid lumps.

This step is essential for creating the silky custard base.

Whisk the Egg Whites:

In a separate bowl, beat the egg whites to stiff peaks.

This is the key to creating the airy top layer.

Gently fold the egg whites into the batter, being careful not to deflate them.

This will allow the cake to achieve the perfect texture.

Bake the Cake:

Pour the batter into the prepared baking dish, spreading it evenly.

Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

The cake will have a slight jiggle when you tap the pan, but it will set as it cools.

Cool and Serve:

Allow the Magic Custard Cake to cool in the pan for at least an hour before transferring it to the fridge.

Chilling the cake helps it set fully, ensuring the layers stay intact.

Once chilled, dust the top with powdered sugar for a touch of elegance and serve!