This ‘Magic’ dessert my daughter made was a total winner, so I just had to get the recipe.

Preheat your oven to 325°F (160°C) and grease a 8×8 inch baking dish.

Separate the eggs, placing the yolks in one bowl and the whites in another.

Beat the egg yolks with the sugar and vanilla extract until the mixture is light and fluffy.

Add the melted butter to the yolk mixture and mix until well combined.

Gradually add the flour, mixing until just incorporated.

Slowly pour in the lukewarm milk, mixing continuously until you have a smooth batter.

In a separate bowl, beat the egg whites until stiff peaks form.

Gently fold the egg whites into the batter, being careful not to deflate them.

Pour the batter into the prepared baking dish and smooth the top with a spatula.

Bake for 50-60 minutes, or until the top is golden and the cake is set.

Allow the cake to cool completely before dusting with powdered sugar and serving.

For a citrus twist, add the zest of one lemon or orange to the batter. If you have chocolate lovers in the family, try adding a tablespoon of cocoa powder to the flour for a chocolate custard cake. For those who prefer a nutty flavor, sprinkle some toasted almond slices on top before baking. You can also experiment with different extracts, such as almond or coconut, to add a unique flavor to the cake.