Magic 3 Layer Custard Cake (From One Batter

• Produce

  • 1 Strawberries, fresh

• Refrigerated

  • 4 Eggs, yolks, whites

• Baking & Spices

  • 3/4 cup (all purpose flour, plain
  • 1 Icing sugar
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract
  • 1 Whipped cream

• Dairy

  • 1 stick Butter, unsalted

• Other

  • 2 cups milk (lukewarm (full fat or low fat but not zero fat (500 ml / 1 pint

Found on recipetineats.com

Description

Ingredients

• 4 eggs, yolks and whites separated (at room temperature)
• ¾ cup sugar (150g) (ordinary or caster sugar)
• 1 tsp vanilla extract
• 1 stick unsalted butter, melted (4oz / 125g / ½ cup)
• ¾ cup plain all purpose flour (4oz / 115g)
• 2 cups milk (lukewarm) (full fat or low fat but not zero fat) (500 ml / 1 pint)
• Icing sugar (powdered sugar), for dusting
• Fresh strawberries
• Whipped cream

Directions

• Preheat oven to 325F/160C (standard oven / fan forced or convection)
• Butter a 8 x 8 / 20cm x 20cm square cake tin.
• Beat egg whites with a mixer until stiff peaks form. Set aside.
• Place the egg yolks and sugar in a bowl and beat until it turns pale yellow - about 1 minute.
• Add the vanilla extract and butter and beat until well incorporated - about 30 seconds to 1 minute.
• Add the flour and beat until just combined.
• Pour the milk in slowly while beating, and beat until well combined (or if using a hand held mixer, add ¼ milk at a time, beating in between).
• Use a spatula to fold in the egg whites in the batter, one third at a time, until just incorporated. You dont want to knock the air out of the egg whites. Dont worry if there are a few egg white lumps in the batter. The batter should be very thin, almost like a thick pouring cream.
• Pour the batter into the prepared cake tin.
• Bake until the top is golden brown and the cake does not jiggle when you gently shake the tin - around 40 to 50 minutes. Check the cake at 30 minutes - if the top is already golden brown but the cake is not yet set (i.e. it jiggles), cover loosely with foil and return to the oven, 10 minutes at a time, until set.
• Allow to cool in the tin for 10 minutes, then turn out onto a cooling rack.(Note 3) Cool completely before serving.
• Cut into squares - I cut it into 12 in the photo, but 9 is more realistic serving size portions.
• Dust with icing sugar just before serving.
• Serve with a side of whipped cream and strawberries, if using.