Custard Cake

 

My photographer loves custard, need I say more?

Custard Cake

Custard Cake

  • 110 g melted and cooled butter
  • 500 ml milk-lukewarm (around 37 °C)
  • 4 eggs, separated
  • 150 g powder sugar
  • 1 tbsp water
  • 115 g flour
  • 1 tsp vanilla extract
Preheat the oven to 140°C fan and grease a 23 x 23 cm square baking pan.
Separate the eggs and beat the egg whites until stiff.
On a different bowl beat the egg yolks together with the sugar until pale. Then beat in the melted butter and water thoroughly, followed by the sifted flour, milk and vanilla, making sure each ingredient is properly incorporated before adding the next one.
Now incorporate the egg whites, 1/3 at a time, folding thoroughly with a spatula before the following addition.
Bake for 40 minutes (or up to 60, depending on your oven). The cake is done when it looks set and only slightly loose in the centre.
Let cool and dust with powder sugar to serve.
Custard Cake