Magic Custard Cake
Everyone is in love with this easy and quick slice that magically separates into three layers. The middle layer has a wonderful custard centre and the top layer is like a thin sponge. It would be my most requested recipe.
4 eggs (Whites separated from the yolks), room temp
1 tsp vanilla extract
¾ cup sugar
125g butter, melted
¾ cup plain flour
2 cups milk, lukewarm
icing sugar, for dusting
Preheat oven to 160˚C or 140˚C fan-forced. Line a square cake pan with baking paper.
Separate the eggs. Add the egg whites to a
mixer and beat until egg whites are stiff. Place beaten egg whites in a bowl and set aside.
Beat the egg yolks and sugar until light in colour. Add butter and vanilla. Beat for 2 minutes.
Add the flour and mix it in until fully incorporated. Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a whisk, repeat until all egg whites are folded in.
Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden.( I have a hot oven and it was ready in 40 minutes).
It will feel set when you press it. Cool and dust heavily with icing sugar.( I leave it in the fridge overnight and cut it the next morning.) Store in container in the fridge. Not suitable to freeze.