Method

For the Cake:

• Preheat oven to 160°C. Lightly grease 20×20 cm baking dish and set aside.
• Whip egg whites until stiff peaks form and set aside.
• In another bowl, beat yolks and sugar until pale. Mix in butter and water, then Snowflake Cake Wheat Flour. Gradually beat in milk and vanilla until smooth.
• Gently fold in egg whites in batches until fully incorporated.
• Pour the batter into the dish and bake for 40–60 minutes until the centre is slightly jiggly (check at 40 minutes; cover with foil if browning too fast).
• Cool completely.



For the Custard Swirl:

• In a saucepan, heat milk over medium heat until just steaming (not boiling).
• In a bowl, whisk sugar, cornstarch and egg yolks until smooth and pale.
• Slowly pour warm milk into yolk mixture while whisking constantly.
• Return the mixture to the pan and cook over medium heat, stirring until thick.
• Remove from heat and stir in butter and vanilla. Cool slightly.



Assemble:

• Spoon the custard over the cooled cake in dollops.
• Use a knife or skewer to gently swirl custard across the surface.
• Dust lightly with powdered sugar.