Ingredients
2 cups all-purpose flour (use cake flour for extra tenderness)
1½ cups sugar (honey or maple syrup for natural alternative)
1 tbsp baking powder
½ cup unsalted butter, melted (coconut oil for halal alternative)
1 tbsp vanilla extract (real vanilla bean paste for depth)
3 large eggs, separated
1 cup whole milk (plant-based milk for dairy-free option)
¼ tsp cream of tartar
Instructions
Preheat oven to 350°F (175°C)
Whisk flour, sugar, baking powder, and salt in a bowl
Mix melted butter, vanilla extract, and milk in a separate container
Alternately add dry and wet ingredients to yolks, battering gently
Whip egg whites and cream of tartar until stiff peaks form
Fold warm custard into whipped whites
Divide batter between two greased 9-inch pans
Bake 30–35 minutes
Let layers cool completely on wire racks
Level tops evenly with a cake leveler
Assemble with custard filling and sweet custard cream topping
Notes
Use fresh baking powder for optimal rise
For halal version, substitute coconut oil for butter
Plant-based milk requires well-whipped egg whites for proper texture
Chill assembled cake 1 hour before serving to set filling
- Prep Time: 30
- Cook Time: 35
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 480
- Sugar: 50g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 140mg