Description
A delicate and creamy Custard Cake featuring a smooth custard layer on top of a light, tender base. This recipe combines the richness of eggs and butter with warm milk and vanilla for a classic dessert that is simple to prepare and baked to perfection. The finished cake is lightly dusted with powdered sugar for an elegant touch.
Ingredients
Scale
Custard Cake Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 2 cups whole milk, warm
- 4 large eggs, separated
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- Powdered sugar, for dusting
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C). Grease an 8×8-inch baking dish thoroughly to prevent sticking and set it aside for later.
- Beat Egg Whites: Using an electric mixer, beat the egg whites until stiff peaks form. This step is key to incorporating air for a light texture, so be sure not to overbeat. Set the beaten egg whites aside.
- Mix Egg Yolks: In a large bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until the mixture is light and creamy, indicating the sugar has dissolved and the eggs are well aerated.
- Add Butter and Milk: Gradually add the melted butter and warm milk to the yolk mixture while whisking continuously to achieve a smooth, uniform batter.
- Add Dry Ingredients: Sift the all-purpose flour and salt together, then gently stir them into the wet ingredients. Stir carefully to avoid over-mixing while ensuring the flour is fully absorbed.
- Fold in Egg Whites: Incorporate the beaten egg whites into the batter in three parts. Use a gentle folding motion to retain air bubbles, leaving some streaks visible for a light texture. The batter will be thin and slightly runny.
- Bake: Pour the batter into the prepared baking dish. Bake for 50 to 60 minutes or until the top turns a golden color and the custard layer is set but still slightly jiggles when nudged.
- Cool and Serve: Allow the cake to cool completely in the baking dish. Once cooled, slice into squares and dust the top generously with powdered sugar before serving to add a sweet, decorative finish.
Notes
- Ensure egg whites are beaten to the correct stiffness for optimal cake texture.
- Be careful when folding in the egg whites to avoid deflating the batter.
- The cake’s custard layer will continue to set slightly as it cools.
- Use warm milk to help with better mixing and smooth batter consistency.
- For a richer flavor, try using vanilla bean paste instead of extract.
- Store leftovers covered in the refrigerator and consume within 2-3 days.
