Vanilla Magic Custard Cake: A Heavenly Dessert with Three Layers

Preheat your oven to 325°F (163°C). Grease an 8×8-inch square baking pan and line it with parchment paper, allowing some overhang for easy removal later.
Mix the Wet Ingredients:

In a large mixing bowl, whisk the egg yolks and sugar together until the mixture becomes light and fluffy, about 2–3 minutes. Add the vanilla extract and melted butter, and continue to mix until well incorporated. Gradually pour in the warm milk, stirring constantly.
Add the Dry Ingredients:

Sift the flour and salt together, then fold them into the egg mixture. Be gentle as you fold, making sure the flour is fully incorporated without over-mixing.
Beat the Egg Whites:

In a separate bowl, beat the egg whites until stiff peaks form. This may take 2–3 minutes using a hand mixer.
Combine the Mixtures:

Gently fold the egg whites into the batter in batches. The batter will appear somewhat thin, but that’s exactly how it should be. Once combined, pour the batter into the prepared pan.
Bake the Cake:

Bake for 40–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The cake will puff up while baking, but it will settle down as it cools.
Cool and Serve:

Allow the cake to cool completely in the pan before removing it using the parchment overhang. Dust the top with powdered sugar before slicing and serving.
Serving and Storage Tips: