Description
This magical cake creates its own layers while baking—a light, fluffy sponge on top and a rich, creamy custard underneath. The result is a beautifully textured dessert that feels both elegant and comforting.
Ingredients
- 4 large eggs (separated)
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted
- ¾ cup all-purpose flour
- 2 cups milk (lukewarm)
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
Instructions
Preheat your oven to 325°F (160°C). Lightly grease an 8×8-inch baking dish.
Separate egg yolks and whites into two bowls. Set aside.
Beat egg yolks with sugar until pale and creamy. Add melted butter and mix well.
Stir in lemon juice, lemon zest, and vanilla extract for that fresh citrus flavor.
Add flour to the mixture and whisk until smooth.
Gradually pour in lukewarm milk while mixing. The batter will be thin—this is normal.
In a separate bowl, beat egg whites until stiff peaks form.
Gently fold the egg whites into the batter. Do not overmix—this helps create the layered effect.
Pour batter into the prepared dish and bake for 45–55 minutes, or until the top is lightly golden.
Notes
- The batter will be very thin—this is essential for forming layers
- Do not skip whipping egg whites properly
- Bake at a lower temperature to allow custard to form
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 280 kcal
- Sodium: 120mg
- Protein: 6g