Ingredients (approx. 20×30 cm / 9×13 in pan)
Custard (vanilla cream)
500 ml milk
2 eggs
100 g sugar (½ cup)
40 g cornstarch (about 4 Tbsp)
1 Tbsp vanilla extract (or 2 tsp vanilla sugar)
30 g butter (2 Tbsp)
Cake batter
3 eggs
120 g sugar (½ cup + 1 Tbsp)
120 ml milk (½ cup)
80 ml vegetable oil (⅓ cup)
200 g flour (about 1⅔ cups, leveled)
10 g baking powder (2 tsp)
Pinch of salt
1 tsp vanilla extract
Finish
Powdered sugar or coconut flakes (optional)
Instructions
Make the custard
1) In a saucepan (off heat), whisk eggs + sugar + cornstarch until smooth.
2) Gradually whisk in the milk.
3) Cook on medium heat, whisking constantly, until thick like pastry cream.
4) Turn off heat, mix in butter + vanilla. Cover with plastic wrap touching the surface and let it cool 10–15 min.
Prepare the cake batter
1) Preheat oven to 170°C (340°F). Line/grease your pan.
2) Beat eggs + sugar 2–3 minutes until lighter.
3) Add milk, oil, vanilla. Mix.
4) Add flour + baking powder + salt. Mix just until smooth (don’t overmix).
Assemble
1) Pour cake batter into the pan and level it.
2) Add custard in spoonfuls all over the surface (or pipe it in lines).
3) Use a skewer/knife to gently swirl for a marbled look (optional).
Bake
Bake 30–40 minutes, until golden and a toothpick comes out mostly clean (a little custard on it is fine).
Cool + serve
Cool completely, then chill 1 hour for cleaner squares.
Dust with powdered sugar or sprinkle coconut, cut into squares.
Quick tips (for the “soft” texture)
Custard should be thick but spreadable (don’t overcook it).
Don’t overmix the batter after adding flour.
Chill before slicing for neat, creamy squares.
If you tell me your pan size (or how many servings you want), I can scale the ingredients exactly.
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