Preparation time is 15minutes
Cook time is 50minutes
Total time is 1hours 5minutes
Serve is for 12 people
Difficulty level: 2 out of 4
7 Ingredients
- 4 free range eggs, separated
- 3/4 cup caster sugar
- 125grams butter, melted, cooled
- 1teaspoons vanilla bean paste
- 3/4 cup plain flour
- 2 cup milk, lukewarm
- 2teaspoons icing sugar (to serve)
Nutrition per serving
900kJ / 216Cal
900 Kilojoules or 216 Calories
10% of daily energy intake*
Protein
4.6grams
Fat
11.9grams
Carbs
21.9grams
Sugars
16.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Try this custard cake recipe that magically separates itself into three layers during baking; a fudgy base, a creamy custard centre and a fluffy cake top.
Method
Step 1 of 4
Preheat oven to 180°C/160°C fan-forced. Grease a 19cm (7cm deep) square cake pan. Line base and sides with baking paper, extending paper 3cm above sides.
Step 2 of 4
Whisk yolks, caster sugar and 1 tbs water on high for 5 minutes or until tripled in volume and very pale. On low speed, whisk in butter and vanilla, then flour, then milk until combined.
Step 3 of 4
Whisk egg whites until stiff peaks form. Fold three-quarters of the egg white into yolk mixture until just combined. Fold in remaining egg white until partially combined. Pour into pan. Bake for 50 minutes or until golden brown and set around edges but slightly wobbly in centre.
Step 4 of 4
Cool in pan. Cover and refrigerate overnight. Using baking paper, lift cake from pan. Dust with icing sugar. Serve.
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