Adjust for WW: This magic custard cake is truly quite magical. Using simple ingredients, the batter separates into three layers as it bakes. The bottom is a slightly dense custard. The middle is a smooth and soft custard. The top is a light and moist sponge cake.
Magic Custard Cake 4 large free range eggs at room temperature, separated 1 TBS water 150g caster sugar (1/2 cup plus 2 TBS) 125g of butter, melted (1/2 cup) 115g of plain flour (3/4 cup) 500ml of milk at room temperature (2 cups) 2 tsp vanilla extract To serve: icing sugar to dust fresh berries