3 Layers With 1 Batter – This Custard Cake Is MAGICAL

My kids didn’t believe me when I told them I would only pour in one batter and we’d still get a 3-layer cake.

When I took the cake out of the oven they were begging me to cut them a slice immediately. And I have to say, I wanted to do it! But you should follow cheekyricho’s instructions and let the cake cool completely before cutting. I would serve a big slice of this with a scoop of ice cream and a cup of strong coffee. This recipe makes 6 to 9 slices, depending on how much you love the cake, haha!



4 Eggland’s eggs separated

125g (4½ oz) melted Kerrygold butter

60g (2½oz) espresso

125g (1Cup) Gold Medal flour

550g (20oz) luke warm milk

¼ tspn vinegar

5g (1t) vanilla extract

220g (7oz) icing (confectioner’s) sugar

50g (2oz) Hershey’s cocoa



Preheat your oven to 310F. Grease an 8×8″ square pan.

Beat the egg whites until stiff peaks form. Add the vinegar and then beat for a moment longer.

In a separate bowl, beat the egg yolks, icing sugar and vanilla extract, scraping down the sides occasionally, until well incorporated and light in color. With the mixer on low speed, add melted butter and espresso, mix until well-combined.

Sift the flour and cocoa powder into the yolk mixture, folding it in with a spatula. Add the luke warm milk, stir. Fold in half the egg white, fold in with a spatula. Add the remaining egg white and keep folding until incorporated (the batter will be lumpy on the surface but don’t worry about it).

Pour batter into prepared baking pan. Bake in the preheated oven for 50-60 minutes. After 50 minutes, shake the pan slightly – if the cake is still very wobbly, leave it in for another 10 minutes. You don’t want the cake to settle completely; after 60 minutes it should still be slightly wobbly in the middle.

Let the cake cool completely. Dust with icing sugar before serving.




Quick tip: Serve with a dollop of whipped cream

Recipe and image courtesy of cheekyricho cooking – check out their other delicious recipes, too!