This is a creamy, custard like cake, it has a golden top crust, a thick bottom layer, and a creamy, custard center, and it is all made from the same batter. I found the recipe on Pinterest. The original comes from here. I followed the directions provided, with a few slight deviations.
This was my husband’s favorite of the cakes I made for cake week. My kids loved it too. We served it with fresh strawberries. It reminds me of a crepe. It is quite good, so I hope you will try it and enjoy it. One word of caution, this was easy to make in that it does not require any special skill, but it certainly was not a dump and stir type cake. I usually avoid this type of recipe because I am a bit lazy, and it is too much work, but it was worth it.
Creamy Custard Cake
- 4 eggs separated, at room temperature
- 1/4 tsp apple cider vinegar
- 1 tbsp water
- 3/4 cup sugar
- 2 tsp vanilla extract
- 1 stick butter melted
- 1 cup white cake flour
- 2 cups milk lukewarm
- Whisk egg whites until peaks start to form.
- When the peaks start forming add the vinegar, to stabilize the whites, and continue whisking until stiff. Then set aside
- In separate bowl, beat the egg yolks with the sugar, water and vanilla until light.
- Melt your butter in double broiler or in microwave.
- Add melted butter and continue beating for another minute.
- Sift in the flour and mix.
- Add the lukewarm milk (if not lukewarm the butter will harden) and beat until well incorporated.
- Add 1/4 of the egg white mixture and whisk with batter.
- Gently fold in the rest of the egg whites using a spatula.
- Grease and flour a 8x8 inch square pan or a 9 inch round pan.
- Preheat oven to 325
- Pour the batter into the pan and bake for 60-80 minutes or until the top is golden.
- Cool in the pan for at least 3 hours.
- Serve sprinkled with powdered sugar, topped with strawberries, or topping of choice.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
Gather up your ingredients.
Separate your eggs.
Whip those egg whites until stiff, adding in your apple cider vinegar.
Mix egg yolks, sugar, vanilla, and water.
Add in your melted butter.
Sift in your flour and combine.
Add your lukewarm milk, and mix to incorporate, it will be a very wet batter, very liquid, which is why you can’t use a springform pan.
Stir in 1/4 egg white mixture.
Then fold in the rest.
Let cool at least 3 hours.
Then serve and enjoy the magic that is 3 layers of yummy goodness. I topped mine with strawberries because I had them and they were delicious, but you can use powdered sugar, or whipped cream, or eat it plain!