Magic Custard Cake

*Magic Custard Cake*
Makes one 8 inch round cake

This is an old recipe for a cake which separates into three layers.  You get a crust on the bottom, custard in the middle and a cake on top.  Dusted with icing sugar and served with fresh berries
it's a delight in the warmer months.  

4 large free range eggs at room temperature, separated
1 TBS water
150g caster sugar (1/2 cup plus 2 TBS)
125g of butter, melted (1/2 cup)
115g of plain flour (3/4 cup)
500ml of milk at room temperature (2 cups)
2 tsp vanilla extract
To serve:
icing sugar to dust
fresh berries

Preheat the oven to 160*C/325*F/ gas mark 3.   Butter an 8 inch round baking tin very well.  Or line with baking paper and butter the paper.  (Don't be tempted to use a spring form pan as this is a very liquid
batter and it would leak out.  

Beat the egg whites until stiff.

In a clean bowl beat together the egg yolks with the sugar, water and vanilla until light.   Beat in the melted butter and beat for one minute.   Beat in the flour.   Add the milk and beat until it is well incorporated.
Gently fold in the egg whites to combine.  Pour into the prepared pan.  Bake for about 60 minutes, or until the top is golden brown and a toothpick inserted near the centre comes out clean.  Allow to cool in the pan
for at least 3 hours prior to serving.   

Dust with icing sugar and cut into wedges to serve.  We like fresh summer berries with this.
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