Magic Custard Cake

Recently on Facebook, I spied a recipe for Magic Custard Cake, posted by a friend of a friend.  The recipe was uncredited, but it intrigued me - after all, I love custard, and if this was a cake involving magic custard, well I am in!
 
The recipe posted was as follows:

Ingredients:

4 eggs (whites separated from yolks), at room temperature
1 teaspoon vanilla extract
3/4 cup sugar
1 stick butter, melted
3/4 cup all purpose flour
2 cups milk, lukewarm
powdered sugar for dusting cake

Instructions

Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment.

Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.

Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated.

Slowly start adding the milk and beat until everything is well mixed together.  Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Pour batter into baking dish and bake for approximately 60 minutes or until the top is lightly golden.  

 

Cool and dust heavily with powdered sugar.

 

I had no idea how this would turn out, and was rather dubious when I saw how liquid the batter was.  However, I soldiered on, and was rewarded with this:

 

 

I clearly have been missing trending recipes, because when I Googled it, the recipe for magic custard cake was all over the Internet in one form or another.  What all of the recipes have in common is that from a one pot, single batter, you end up with a cake with three separate layers - a base, an egg custard filling, and a soft, light, cakey top.

I quite liked this cake, and it was low effort for high reward - a winner in my books.