There is nothing quite like enjoying a nice slice of cake and it doesn’t matter if it is your birthday or not, a delicious cake is always going to be welcome. Of course, there are many different types of cakes and at times, you may find that there is one that you absolutely cannot live without. This three layer dream of a cake is certain to fit that description.
It is the magic custard cake, and it uses all of the ingredients that you would find in a normal cake recipe but it switches up the amounts to a certain extent. In addition, it is not baked at the typical temperature nor are the ingredients mixed in the same way. What is done, however, the three layers, including a fudge base, custard center and a sponge cake top are truly something to write home about.
INGREDIENTS:
3 egg, yolks and whites separated
1 tablespoon water
⅓ cup + 2 tablespoons (90 grams) sugar
6 tablespoons (90 grams) melted butter
¾ cup (90 grams) flour
1 teaspoon vanilla extract
Pinch of salt
1½ cups (375 milliliters) milk
Confectioners’ sugar, for dusting (optional)
DIRECTIONS:
1. Preheat your oven to 302 degrees Fahrenheit (150 degrees Celsius). Grease a 7-inch (18-centimeter) round cake pan.
2. Separate the egg yolks from the whites, and set the whites aside.
3. Place the egg yolks in a large bowl. Add the water and sugar. Use a whisk to gently break the yolks, then beat together with the water and sugar until the mixture is a very pale yellow colour and at ribbon stage
4. Gradually beat in the melted butter until incorporated.
5. Sift the flour into the bowl on top of the batter, then use the whisk to gently and slowly stir until incorporated.
6. Add the vanilla extract and salt, and stir until incorporated and the batter is again forming ribbons.
7. Pour in the milk slowly while beating, and beat until well-combined. The batter will be thin and slightly foamy.
8. In a separate bowl, vigorously whisk the egg whites until thick, foamy, and stiff peaks form.
9. Fold the egg whites into the batter until just incorporated. Be careful not to over-stir, or you risk knocking the air out of the egg whites. There may be some lumps in your otherwise liquidy batter; that’s ok!
10. Pour the batter into the prepared cake pan. The batter will be very thin, like thick pouring cream, with some possible lumps. Again, that’s OK!
11. Bake for 50 minutes, until the top is golden-brown and gives slightly, without breaking, when you press it gently. The cake should be set and not jiggle in the tin.
12. Dust with confectioners’ sugar, if you like, and enjoy!