Creamy Custard Cake
This creamy, custard-like cake, with a golden top crust, a thick bottom layer, and a creamy, custard center, is all made from the same batter.
Servings: 6
Calories: 183kcal
Equipment
Ingredients
- 4 Large eggs separated, at room temperature
- 1/4 tsp Apple cider vinegar
- 1 tbsp Water
- 3/4 cup Granulated sugar
- 2 tsp Vanilla extract
- 1 Stick butter melted
- 1 cup White cake flour
- 2 cups 2% milk lukewarm
Instructions
- 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.
Nutrition
Calories: 183kcal | Carbohydrates: 29g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 115mg | Sodium: 80mg | Potassium: 153mg | Sugar: 29g | Vitamin A: 239IU | Calcium: 111mg | Iron: 1mg