Custard Cake
A light, creamy dessert with layers of moist cake and custardy goodness.
Ingredients
- 4 large eggs
- 2 cups whole milk
- 3/4 cup granulated sugar
- 3/4 cup all purpose flour
- 1/2 cup butter, melted
- 2 teaspoons vanilla extract
- 2 tablespoons water
- 1/8 teaspoon salt
Instructions
- Preheat your oven to 325 degrees
- Prepare an 8"x8" square baking dish by spraying with non-stick spray and lining with parchment paper
- Divide the eggs and place the 4 egg whites into a large mixing bowl and the 4 yolks into a smaller bowl and set aside
- Whip the egg whites until they hold stiff peaks
- In a separate bowl, cream together the egg yolks, 3/4 cup of granulated sugar and 2 tablespoons of water until the sugar dissolves and the color is a light pale yellow
- Continue to mix on medium speed and gradually add in 1/2 cup of melted butter
- Scrape the bottom and sides of the bowl to ensure all of the ingredients are being incorporated
- Add in 3/4 cup of all purpose flour and 1/8 teaspoon of salt and mix to combine
- Add in 2 cups of milk and 1 tablespoon of vanilla extract and mix until all of the ingredients are smooth and fully incorporated. You should have a loose, pale yellow batter at this point
- Now gently add the whipped egg whites into the batter
- Stir gently 10-12 times to fold some of the egg whites into the batter, but not fully combine them. You should have a fluffy layer of egg whites remaining over the top of the batter (see photos above)
- Pour the batter into the prepared baking dish
- Bake at 325 degrees on a middle rack for 50-55 minutes or until the corners and edges are set and golden brown, but the center still wobbles when the dish is shaken
- Transfer the cake onto a cooling rack or wooden cutting board and allow it to come to room temperature before transferring it to the refrigerator for 4 or more hours
- Once fully chilled, remove the cake from the baking dish, cut into squares and dust with confectioners sugar
- Serve chilled with whipped cream and fresh berries