Magic Custard Cake….

  • 1/2 cup (113g) unsalted Butter
  • 2 cups (480ml) Milk
  • 4 Eggs, separated
  • 1 1/4 cups (150g) Confectioner’s Sugar
  • 1 Tablespoon (15ml) Water
  • 1 cup (115g) Flour
  • 1 teaspoon (5ml) Vanilla Extract
  • extra confectioner’s sugar for dusting
  1. Preheat the oven to 160°C (325°F). Lightly butter or grease a 8″x8″ baking dish.
  2. Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
  3. Whip the egg whites to stiff peaks (add 4 drops of vinegar). Set aside.
  4. Beat the egg yolks and sugar until light. Mix in the melted butter and the tablespoon of water for about 2 minutes or until evenly incorporated.
  5. Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until everything is well mixed.
  6. Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
  7. Pour the batter into the prepared pan and bake for 45-60 minutes or until the top is golden. Allow cake to completely cool before cutting and then dust with confectioner’s sugar

*** For faster cooling you can place the cake in the fridge, after it’s cooled it’ll still be slightly jiggle

This is a bit more of a faff about but it has the top layer of sponge which if you’re wanting a cake fix then it’s nice….I do both of them again.


2 responses to “Magic Custard Cake….

  1. That looks like it would be fun to bake. Thanks for the recipe.

  2. It was interesting to do because like the other one you end up with a batter that separates itself into 3 layers- although this one is all the more weird (if that’s the right word) because you get a layer of sponge. The bottom layer on both is kind of a suggestion of a pastry base it’s not a definite one but they were both easy and tasty…well my bunch thought so 🙂

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