Description
This delicate Custard Cake features a light, tender texture with a creamy custard layer that sets beautifully when baked. Combining whipped egg whites with a creamy batter, this cake is subtly sweetened and infused with vanilla, making it a perfect dessert for any occasion.
Ingredients
Scale
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
For Garnish
- Powdered sugar, for dusting
Instructions
- Preheat Oven: 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.
- Whip Egg Whites: Using an electric mixer, beat the egg whites until stiff peaks form. This introduces air to the batter, giving the cake its light texture. Set aside the whipped egg whites.
- Mix Egg Yolks and Sugar: In a large mixing bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until the mixture becomes light and creamy. This step ensures a silky custard base.
- Add Butter and Milk: Gradually incorporate the melted butter followed by the warm whole milk into the egg yolk mixture. Whisk continuously to create a smooth, cohesive batter.
- Incorporate Dry Ingredients: Sift the all-purpose flour and salt together, then gently stir them into the wet ingredients until just combined to avoid overworking the batter.
- Fold in Egg Whites: Carefully fold in the beaten egg whites in three additions, leaving some streaks visible. This technique preserves the airiness essential for the cake’s delicate texture. Expect the batter to be thin.
- Bake: Pour the batter into the prepared baking dish. Place it in the oven and bake for 50 to 60 minutes. Look for a golden top and a custard layer that is set but still slightly jiggly in the center.
- Cool and Serve: Allow the custard cake to cool completely in the baking dish. Once cooled, cut into squares. Dust with powdered sugar before serving to add a touch of elegance and sweetness.
Notes
- Ensure egg whites are whipped to stiff peaks but not dry to maintain moisture in the cake.
- Warm the milk slightly; cold milk may prevent proper integration with the melted butter.
- Folding the egg whites gently is crucial to keep the batter airy.
- The cake is best served at room temperature after cooling thoroughly.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
