Description
This Custard Cake recipe is a delicate and airy dessert featuring a creamy custard layer atop a light cake base. Made with simple ingredients like eggs, milk, and flour, it is baked to golden perfection and dusted with powdered sugar for a sweet finish. A perfect treat to enjoy for dessert or a special occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 tsp salt
- Powdered sugar, for dusting
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 2 cups whole milk, warm
- 4 large eggs, separated
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 325°F (160°C). Grease an 8×8-inch baking dish thoroughly and set it aside to prepare for baking.
- Whip the egg whites: Using an electric mixer, beat the egg whites until stiff peaks form. This means when you lift the beaters, the peaks hold their shape firmly. Set aside carefully without deflating.
- Mix egg yolks and sugar: In a large bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until the mixture is light, creamy, and pale yellow in color.
- Add melted butter and milk: Gradually whisk in the melted butter followed by the warm whole milk, ensuring the mixture is smooth and well combined.
- Incorporate dry ingredients: Sift the all-purpose flour along with salt into the wet mixture. Stir gently but thoroughly until everything is just combined into a smooth batter.
- Fold in the egg whites: Carefully fold in the beaten egg whites in three additions. Do this gently to keep some streaks visible and preserve the airy texture. The batter will be quite thin at this stage.
- Bake the cake: Pour the batter into the prepared baking dish. Place it in the preheated oven and bake for 50 to 60 minutes. You will know it’s done when the top is golden brown and the custard layer is firmly set.
- Cool and serve: Remove the cake from the oven and let it cool completely in the dish. Once cool, slice into squares and dust the top generously with powdered sugar before serving.
Notes
- The batter is very thin because of the custard component—this is normal.
- Be gentle when folding in egg whites to maintain airiness for a light cake texture.
- Use warm milk to help the butter blend smoothly into the mixture.
- Letting the cake cool completely is crucial to allow the custard to set properly.
- For a richer flavor, consider using vanilla bean paste in place of vanilla extract.
