Preheat the oven to 350°F (175°C) and grease a 9-inch (23cm) round cake pan.
In a large bowl, beat together 4 eggs and 1 cup (200g) granulated sugar until the mixture is thick and pale.
Gradually add 1 cup (125g) all-purpose flour to the egg mixture, whisking until the batter is smooth and free of lumps.
Pour the cake batter into the prepared cake pan and spread it evenly with a spatula.
In a separate bowl, whisk together 1 cup (240ml) whole milk and 1 teaspoon vanilla extract. Pour the custard mixture over the cake batter, using a spatula to spread it evenly over the surface of the cake.
Bake the cake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve the cake with whipped cream and fresh berries for a delicious and elegant dessert.
Tips and Tricks for Making the Best Custard Cake
Here are some tips and tricks to help you make the best custard cake:
Be sure to properly measure your ingredients, especially the flour. Too much flour can lead to a dry, dense cake.
Make sure to gradually add the flour to the egg mixture, whisking constantly to prevent lumps from forming.
Don’t overmix the batter. Overmixing can cause the cake to become tough and dense.
Use a high-quality vanilla extract for the best flavor.
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