Maybe you’ve already heard of this popular Custard Cake, but it was
new to me.
The ‘magic’ of the cake is that you make only one
custard-like batter, which then separates into three
layers while it bakes. So you get a cake layer on top, a
custard layer in the middle and another dense layer on the bottom. It
has a wonderful vanilla/orange flavour and simply melts in the mouth.
Absolutely yummy!
One of the keys to this recipe is to have all the ingredients at
right temperature. Make sure the eggs are at room temperature, the
butter is melted and cooled, and the milk is lukewarm. Also make sure
you beat the egg yolk mixture well, and also the egg whites, before you
combine the two.
I do think that this cake is at its best on the day it’s made. Make
it into dessert with a dollop of whipped cream and some mixed
berries.
Ingredients
Serves: 10 slices Cooking Time: 45-60 minutes
125g butter, melted & cooled
500ml milk
1 tsp vanilla extract or vanilla paste
130g pure icing sugar, sifted
4 x 70g eggs, at room temperature
pinch salt
1 tbs caster sugar
115g plain flour
finely grated zest of 1 orange (optional)
extra icing sugar, for dusting
Instructions
If you’ve forgotten to get the eggs to room temperature, you can
quickly do this by placing them in a bowl of hot tap water for 5
minutes. Egg whites at room temperature have more lift when whisked.
Preheat oven to 150C, fan-forced. Butter and line 20cm square cake
tin with baking paper.
Warm the milk and vanilla in a small saucepan on the stove until it
is lukewarm. Or microwave on MEDIUM for approx. 3 minutes. Set
aside.
With a stand mixer or handheld mixer, whisk the egg yolks and the
icing sugar until light and fluffy. Add the melted butter and stir until
well combined.
Now fold the flour into the batter, and slowly add the lukewarm warm
milk. It is a very liquidy batter.
In the bowl of a stand mixer, beat the eggwhites with a pinch of
salt until they are foamy, add the caster sugar and beat until
thick.
Gently fold in the eggwhites, one third at a time. I found it best
to use a whisk for this. The whites will look a little curd-like after
mixing them in, just try to mix/fold them to the point where there are
no big chunks.
Pour the batter into the prepared cake tin and bake for between 45 -
60 minutes. (mine took 55 minutes, but it will depend on your oven) If
you find the top is browning too quickly, just cover with a piece of
baking paper. The cake is cooked when there is a sight ‘jiggle’ when you
gently shake the tin. If it is still quite runny, leave it in for
another few minutes.
Remove the tin from the oven and allow the cake to cool
completely.
I like to trim off the edges, but it’s not necessary. Cut the cake
into serving portions and dust with icing sugar.
