Custard Cake



This is such a delicious little cake. Not too sweet, but sweet enough.  I found the recipe on Pinterest via Jo Cooks. Here's the link to the recipe she call's "Magic Cake" with some beautiful photos.  The idea is that the cake, when baked, magically produce 3 layers.  I ended up with 2 layers after it was all said and done.  But her photos clearly show 3 layers.  2 layers or 3, it was a divine dessert that I will definitely be making many times to come.

Super velvety and smooth cake.  Texture is that of a firm custard. A delicious silky custard.  The cake holds it form beautifully. If you like custard, I really do hope you treat yourself and give this one a try. Remember to go take a look at Jo's photos of her cake.  The 3 layers are very neat. Not sure where my 3rd layer went....it magically disappeared!!


4 eggs (separate yolks from whites) at room temperature
1 tbsp. water
1/2 cup plus 2 tbsp sugar
1 stick butter,melted
3/4 cup of flour
2 cups milk lukewarm
powdered sugar for dusting cake

Start off by beating your egg whites until they form stiff peaks.  Set aside.

In a separate bowl, beat your egg yolks and sugar until really light and creamy. Once well blended, add your melted butter and 1 tbsp. of water. Mix well.

Add your flour to your yolk mixture and continue to beat until well encorporated.

Add your milk and water.  Don't be alarmed, this batter is VERY very thin, almost "watery" I'd say.  But, no worries, it's supposed to be like that.

Fold in your egg whites in batches. I took the beater off my mixer and very gently and slowly hand whipped the whites in. You will have a few random lumps.  A few is ok.

Poor into a greased 8x8 baking dish, or a similar sized baking dish.

Bake for 1 hour, or until a toothpick comes out clean from the center of the cake.

Dust with powdered sugar.

Enjoy, warm or cold. 





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