Last night I attempted to make a ‘Magic Custard Cake’ and I had my doubts – it just seemed too simple for something so delicious! Hubby liked it which is a big plus because he is extremely fussy with anything custard.
½ cup unsalted butter
2 cups milk
4 eggs, separated
4 drops White Vinegar
1 ¼ cups icing (Confectioners) sugar
1 tbs water
1 cup flour
1 tsp Vanilla Extract
extra icing sugar for dusting
Preheat oven to 180°C. Lightly butter/grease 8”x8” (or similar) baking dish.
Melt the butter and set aside to cool slightly. Warm the milk to lukewarm and set aside.
Whip the egg whites and vinegar to stiff peaks. Set aside.
Beat the egg yolks and sugar until light. Mix in the melted butter and the tablespoon of water for two minutes or until well mixed.
Mix in the flour until evenly incorporated. Slowly mix in the milk and vanilla extract until everything is well mixed.
Fold in the egg whites, 1/3 at a time. Repeat until all the egg whites are folded in.
Pour the batter into the prepared pan and bake for 45-60 minutes or until the cake is barely jiggly in the middle. If the top browns too quickly before the 45 minute mark, cover with aluminium foil and cook for the remainder as required.
Allow cake to completely cool before cutting and dusting with icing sugar. For faster cooling you can place in the fridge.
NOTE: Instead of icing sugar you can use regular sugar (change the measurement to only ¾ cup). The cake will be slightly jiggly because of the custard.