Custard Cake

Custard Cake

Prep Time: 20 minutes

Cook Time: 45 minutes

Chill Time: 2 hours

Total Time: 3 hours 5 minutes

Servings: 8

Ingredients:

For the Cake:

• 4 large eggs, separated
• 3/4 cup granulated sugar
• 1 tablespoon water
• 1/2 cup unsalted butter, melted and slightly cooled
• 3/4 cup all-purpose flour
• 2 cups milk, lukewarm
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Powdered sugar, for dusting

For the Custard:

• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 1 teaspoon vanilla extract

Instructions:

1. Preparation:
   • Preheat your oven to 325°F (160°C).
   • Grease and line an 8×8 inch baking dish with parchment paper.
2. Making the Custard:
   • In a medium saucepan, combine the whole milk, heavy cream, and half of the sugar. Heat over medium heat until it begins to steam, but do not let it boil.
   • In a separate bowl, whisk together the remaining sugar, cornstarch, salt, and egg yolks until smooth.
   • Gradually pour the warm milk mixture into the egg yolk mixture, whisking constantly.
   • Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens (about 5-7 minutes).
   • Remove from heat, stir in vanilla extract, and let it cool to room temperature.
3. Making the Cake Batter:
   • In a large bowl, beat the egg yolks and sugar until pale and creamy.
   • Add the water and melted butter, and mix well.
   • Gradually add the flour and salt, mixing until combined.
   • Slowly add the lukewarm milk and vanilla extract, mixing until smooth. The batter will be thin.
4. Beating the Egg Whites:
   • In a separate bowl, beat the egg whites until stiff peaks form.
   • Gently fold the egg whites into the batter, a third at a time, until just combined.
5. Layering and Baking:
   • Pour half of the batter into the prepared baking dish.
   • Spread the cooled custard evenly over the batter layer.
   • Pour the remaining batter over the custard layer.
   • Bake in the preheated oven for 45 minutes, or until the top is golden and the cake is set but still slightly jiggly in the center.
6. Chilling:
   • Allow the cake to cool to room temperature, then refrigerate for at least 2 hours to set.
7. Serving:
   • Dust the top of the cake with powdered sugar before serving.

Nutrition Information (Per Serving):

• Calories: 330
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 190mg
• Sodium: 180mg
• Total Carbohydrates: 35g
• Dietary Fiber: 1g
• Sugars: 22g
• Protein: 7g

Intensity:

• Preparation Intensity: Medium
• Cooking Intensity: Medium
• Overall Intensity: Medium

Enjoy this delicious Custard Cake with its creamy custard layer and light, fluffy cake on top!