Here’s a comforting and nostalgic recipe for Italian Nonna’s Magic Custard Cake — a light, creamy dessert that forms three layers from one batter: a soft sponge top, creamy custard center, and a dense base. It’s like Nonna waved a spoon and made magic happen. ✨
🍰 Italian Nonna’s Magic Custard Cake
Ingredients:
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4 large eggs, at room temperature (separated)
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¾ cup (150g) granulated sugar
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½ cup (1 stick or 115g) unsalted butter, melted and cooled
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¾ cup (95g) all-purpose flour
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2 cups (475ml) whole milk, lukewarm
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2 tsp vanilla extract
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Pinch of salt
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Powdered sugar, for dusting
Instructions:
1. Prep:
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Preheat oven to 325°F (160°C).
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Grease and line an 8×8 inch baking dish (or similar) with parchment paper.
2. Whip the Egg Whites:
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In a clean bowl, beat egg whites with a pinch of salt until stiff peaks form. Set aside.
3. Make the Batter:
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In a separate large bowl, beat egg yolks and sugar until pale and creamy.
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Mix in the melted butter and vanilla extract.
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Add the flour, mixing until just combined.
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Gradually whisk in the lukewarm milk — the batter will be thin.
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Gently fold in the whipped egg whites, a third at a time.
Don’t overmix — the batter should look a bit lumpy and airy.
4. Bake:
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Pour the batter into the prepared baking dish.
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Bake for 50–60 minutes, or until the top is golden and just set.
(The center will still have a slight jiggle — that’s the custard magic!)
5. Cool & Chill:
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Let cool completely at room temperature, then chill in the fridge for at least 2 hours (or overnight).
6. Serve:
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Slice into squares and dust with powdered sugar before serving.
🪄 Why It’s “Magic”:
As it bakes, the batter separates into:
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A light, sponge-like top layer
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A creamy custard center
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A dense, cake-like base
Tips:
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Don’t skip the lukewarm milk — it helps the batter set just right.
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Use room temperature eggs for best separation and volume.
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Serve with fresh berries or a dollop of whipped cream for extra charm.