1-Creating Magic Custard Cake: Start by preheating your oven to 325°F (160°C) and buttering an 8″x8″ (20cm x 20cm) square tin to avoid any sticking issues. This low-key process lets the batter transform into its famous layers with minimal effort, making it a hit for home cooks of all levels.

2-Separating Eggs: First, separate the 4 eggs into yolks and whites, making sure they’re at room temperature for the best whip. Beat the egg whites until stiff peaks form and set them aside this step traps air for a fluffy top. In another bowl, beat the egg yolks with 3/4 cup sugar until they’re pale yellow, then mix in 1 teaspoon vanilla extract and 1 stick melted unsalted butter for a smooth base.

3-Mixing Batter: Next, add 3/4 cup plain all-purpose flour and stir just until combined, keeping things light. Gradually pour in 2 cups lukewarm milk while beating, creating a thin batter that’s like thick pouring cream. Gently fold in the egg whites in three parts to keep that airiness intact, which helps form the cake’s special layers.

4-Baking and Finishing: Pour the batter into your prepared tin and bake for 40 to 50 minutes until the top turns golden brown and the cake doesn’t jiggle when you shake it. If the top browns too fast, cover it loosely with foil and bake in 10-minute intervals until set. Once done, let it cool in the tin for 10 minutes, then invert onto a rack to cool fully before cutting into 9 to 12 squares. Serve with a dusting of icing sugar, fresh strawberries, and whipped cream for a crowd-pleaser.