Description
This delightful Custard Cake features a light and airy texture with a creamy custard layer baked to golden perfection. Made with simple ingredients like eggs, milk, and flour, it combines the delicate richness of custard with the comforting experience of cake, dusted with powdered sugar for an elegant finish.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 2 cups whole milk, warm
- 4 large eggs, separated
- 1 tsp vanilla extract
For Serving
- Powdered sugar, for dusting
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 325°F (160°C). Grease an 8×8-inch baking dish thoroughly and set it aside to prepare for the batter.
- Beat Egg Whites: Using an electric mixer, beat the egg whites until stiff peaks form. This will add volume and lightness to the custard cake. Once beaten, set them aside carefully.
- Mix Egg Yolks and Sugar: In a large bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until the mixture becomes light and creamy, ensuring the sugar dissolves well.
- Add Butter and Milk: Gradually add the melted butter and warm milk to the yolk mixture, whisking continuously until the batter is smooth and fully combined.
- Incorporate Dry Ingredients: Sift the flour and salt into the wet mixture. Gently stir until all ingredients are well combined without overmixing to keep the batter light.
- Fold in Egg Whites: Carefully fold the beaten egg whites into the batter in three additions. Leave some streaks visible to maintain airiness. The batter will be thin at this stage.
- Bake the Cake: Pour the batter into the prepared baking dish. Bake in the preheated oven for 50 to 60 minutes, until the top turns golden and the custard layer is set but still slightly jiggly in the center.
- Cool and Serve: Allow the cake to cool completely in the baking dish to set the custard layer fully. Once cooled, slice the cake into squares and dust each serving with powdered sugar for a beautiful presentation.
Notes
- Ensure the egg whites are beaten to stiff peaks to achieve the desired airy texture.
- Warm milk helps blend the ingredients smoothly but should not be too hot to avoid cooking the eggs prematurely.
- Cooling the cake completely before slicing prevents it from falling apart and enhances the custard texture.
- For a richer flavor, you may substitute whole milk with half-and-half or cream, but adjust butter quantity accordingly to avoid excess fat.
- This cake pairs beautifully with fresh berries or a drizzle of caramel sauce for serving.
