Here’s a light cake for a hot summer evening desert.
Magic Custard Cake
4 large eggs, separated, at room temperature
¾ cup granulated sugar
½ cup unsalted butter at room temperature
¾ cup all-purpose flour
2 cups milk, lukewarm
1 teaspoon vanilla extract
Powdered sugar for dusting.
Preheat over to 325 degrees. Lightly grease an 8 x 8 inch square cake pan and line with parchment paper.
Warm milk in microwave and set aside.
Using an electronic mixer, whisk egg whites on high speed until soft peaks are formed. Transfer to another bowl. Set aside.
Add egg yolks and sugar to mixing bowl and beat until creamy and pale yellow. Add butter and continue mixing for approximately 2-3 minutes on high speed. Mix in flour until incorporated.
Slowly add the milk and vanilla, beating at low speed.
Gently fold in egg whites, 1/3 at a time. The batter will be thin. It will be difficult to fully incorporate the eggs whites.
Pour batter into prepared cake pan.
Bake 50-60minutes or until top is lightly golden and firm to the touch.
Let cool completely.
Dust with icing sugar.
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