Magic Custard Cake

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 3/4 cup Granulated sugar
  • 1 Icing sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted
  • 2 cups Milk

Found on cinnamonandtoast.com

Description

Ingredients

• 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
• icing sugar for dusting

Directions

• Preheat oven to 325 degrees Fahrenheit. Lightly grease an 8 x 8 inch square cake pan and line with parchment paper.
• Warm milk in microwave and set aside.
• Using an electric 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 smooth, creamy and pale yellow in colour.
• 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, ⅓ at a time. The batter will be quite thin. It will be difficult to fully incorporate the egg whites.
• Pour batter into prepared cake pan.
• Bake 50-60 minutes or until top is lightly golden and firm to the touch.
• Let cool completely.
• Dust with icing sugar.