Creamy Custard Cake

Ingredients:

**For the Custard:**
– 2 cups whole milk
– 1/2 cup granulated sugar
– 1/4 cup cornstarch
– 4 large egg yolks
– 2 teaspoons vanilla extract

**For the Cake:**
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, melted and cooled
– 4 large eggs, separated
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 cup whole milk
– Powdered sugar, for dusting

Instructions:

1. **Prepare the Custard:**
– In a medium saucepan, heat the milk until it is just about to boil. Remove from heat.
– In a mixing bowl, whisk together the sugar, cornstarch, and egg yolks until well combined.
– Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
– Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
– Remove from heat and stir in the vanilla extract.
– Pour the custard into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and let it cool to room temperature.

2. **Prepare the Cake:**
– Preheat your oven to 325°F (160°C). Grease and line a 9-inch round cake pan with parchment paper.
– In a mixing bowl, whisk the egg yolks and sugar until light and fluffy. Add the melted butter and vanilla extract, mixing until well combined.
– Gradually add the flour and salt, mixing until just combined.
– Slowly add the milk, mixing until smooth. The batter will be very thin.
– In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter in three additions, being careful not to deflate them.

3. **Assemble and Bake:**
– Pour half of the batter into the prepared cake pan.
– Spread the cooled custard over the batter, leaving a small border around the edges.
– Pour the remaining batter over the custard, spreading it evenly.
– Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and the cake is set.

4. **Cool and Serve:**
– Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
– Dust with powdered sugar before serving.

Enjoy your delicious Creamy Custard Cake!