Magic Three Layer Custard Cake


This cake is amazing! Turned out practically perfect on the first try, my family devoured it before it properly cooled. Not too sweet and the three layers were great, textures were just right! Thanks for another easy tasty recipe!

Recipes Updated From : www.jocooks.com

Ingredients

  • 2 cups (500 ml / 1 pint) milk (lukewarm) (full fat or low fat but not zero fat)
  • 4 eggs , yolks and whites separated (at room temperature)
  • 1 stick (4oz / 125g / 1/2 cup) unsalted butter , melted
  • 3/4 cup (150g) sugar (ordinary or caster sugar)
  • 3/4 cup (4oz / 115g) plain all purpose flour
  • 1 tsp vanilla extract

TO SERVE (OPTIONAL)
  • Fresh strawberries
  • Whipped cream
  • Icing sugar (powdered sugar), for dusting


Instructions

Number One :Preheat oven to 325F/160C (standard oven / fan forced or convection)
Number Two :Butter a 8" x 8" / 20cm x 20cm square cake tin (Note 4).
Number Three :Beat egg whites with a mixer until stiff peaks form. Set aside.
Number Four :Place the egg yolks and sugar in a bowl and beat until it turns pale yellow - about 1 minute.
Number Five :Add the vanilla extract and butter and beat until well incorporated - about 30 seconds to 1 minute.
Number Six :Add the flour and beat until just combined.
Number Seven :Pour the milk in slowly while beating, and beat until well combined (or if using a hand held mixer, add 1/4 milk at a time, beating in between).
Number Eight :Use a spatula to fold in the egg whites in the batter, one third at a time, until just incorporated. You don't want to knock the air out of the egg whites. Don't worry if there are a few egg white lumps in the batter. The batter should be very thin, almost like a thick pouring cream.
Number Nine :Pour the batter into the prepared cake tin.
BAKING DIRECTIONS
Number One :Bake until the top is golden brown and the cake does not "jiggle" when you gently shake the tin - around 40 to 50 minutes. Check the cake at 30 minutes - if the top is already golden brown but the cake is not yet set (i.e. it jiggles), cover loosely with foil and return to the oven, 10 minutes at a time, until set.
Number Two :Allow to cool in the tin for 10 minutes, then turn out onto a cooling rack.(Note 3) Cool completely before serving.
TO SERVE
Number One :Cut into squares - I cut it into 12 in the photo, but 9 is more realistic serving size portions.
Number Two :Dust with icing sugar just before serving.
Number Three :Serve with a side of whipped cream and strawberries, if using.

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