📌 Description

This cake is a dreamy combination of a light, fluffy sponge exterior and a rich, creamy custard center that melts in your mouth. The golden-brown top is lightly dusted with powdered sugar, while the inside remains soft and slightly gooey. Perfect for dessert lovers looking for a bakery-style treat at home, this cake pairs beautifully with coffee or tea.

🧾 Ingredients

For the Cake Batter:

• 4 large eggs (room temperature)
• 100g (½ cup) granulated sugar
• 120g (1 cup) all-purpose flour
• 1 tsp baking powder
• 60ml (¼ cup) milk
• 60ml (¼ cup) vegetable oil or melted butter
• 1 tsp vanilla extract

For the Creamy Custard Filling:

• 250ml (1 cup) milk
• 2 egg yolks
• 50g (¼ cup) sugar
• 20g (2 tbsp) cornstarch
• 1 tsp vanilla extract
• 20g (1½ tbsp) butter

Topping:

• Powdered sugar (for dusting)

👩‍🍳 Instructions

Step 1: Prepare Custard Filling

1. In a saucepan, whisk egg yolks, sugar, and cornstarch until smooth.
2. Gradually add milk while whisking.
3. Cook over medium heat, stirring constantly until thickened.
4. Remove from heat, add butter and vanilla, and mix well.
5. Cover with plastic wrap (touching the surface) and let it cool completely.

Step 2: Make the Cake Batter

1. Preheat oven to 170°C (340°F).
2. Beat eggs and sugar until pale, thick, and fluffy (about 5–7 minutes).
3. Add milk, oil, and vanilla extract, mixing gently.
4. Sift in flour and baking powder, fold carefully to maintain airiness.

Step 3: Assemble the Cake

1. Grease and line a round cake pan.
2. Pour half of the batter into the pan.
3. Add the cooled custard in the center (do not spread too close to edges).
4. Cover with remaining batter.
5. Smooth the top gently.

Step 4: Bake

1. Bake for 35–45 minutes until golden brown.
2. Check with a toothpick—edges should be set while the center remains slightly soft.
3. Let cool before removing from pan.

Step 5: Finish

• Dust with powdered sugar.
• Slice into wedges (as shown in your image).
• Optionally drizzle extra custard or condensed milk on top.

💡 Tips for Best Results

• Use room-temperature eggs for maximum volume.
• Do not overmix the batter; keep it light and airy.
• Chill custard fully before layering to avoid sinking.
• Bake in a water bath for an extra soft, cheesecake-like texture.

❓ Frequently Asked Questions

1. Why is my cake dense instead of fluffy?

Overmixing or under-beating eggs can reduce air incorporation. Make sure to whip eggs until thick and pale.

2. Can I use cream cheese instead of custard?

Yes! Substitute custard with a sweetened cream cheese mixture for a cheesecake variation.

3. How do I store this cake?

Store in the refrigerator for up to 3 days in an airtight container.

4. Can I freeze it?

Yes, wrap slices tightly and freeze for up to 1 month. Thaw overnight in the fridge.

5. What makes the center creamy?

The custard filling stays soft due to its high moisture and gentle baking process.

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