Magic Custard Cake
- ½ cup (113g) unsalted Butter
- 2 cups (480ml) Milk
- 4 Eggs, separated
- 1¼ cups (150g) Confectioner's Sugar
- 1 Tablespoon (15ml) Water
- 1 cup (115g) Flour
- 1 teaspoon (5ml) Vanilla Extract
- Extra confectioner's sugar for dusting
- Mise en place ~ Gather ingredients
- Preheat the oven to 325°F.
- Lightly butter an 8"x8" baking dish.
- Melt the butter; set aside.
- Warm the milk to lukewarm; set aside.
- Separate yolks from whites.
- Whip the egg whites to stiff peaks; set aside.
- Beat the egg yolks and sugar until light.
- Add in the melted butter and the tablespoon of water for about 2 minutes or until evenly incorporated.
- Add in the flour just to incorporate.
- Slowly add in the milk and vanilla extract.
- Gently fold in the egg whites, ⅓ at a time until all of the egg whites are folded in.
- Pour the batter into the prepared pan.
- Bake for 45-60 minutes or until the top is golden.
- Allow cake to completely cool before cutting; then dust with confectioner's sugar
Recipe by Make Mine Lemon at https://www.makeminelemon.com/magic-custard-cake/
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