Magic Custard Cake

TIPS FOR MAKING THIS CUSTARD CAKE:

Your baking time WILL vary depending on the temperature of your ingredients. Some people may find they need to cook their cakes for up to an hour.

I cook this cake in a 20cm square baking tin, you can use a different size tin but the cooking time will vary.

The mixture will look lumpy and you may be convinced that it won’t work out – keep going as the end result is worth it!

When testing to see if your cake is ready, you do want there to be some ‘jiggle’ in the middle still.

I try to put my eggs out the night before I’m planning to make this cake to ensure that they are at room temperature.

I also heat the milk in a microwave safe jug until it’s just warm.

To serve, I prefer to let this cake cool completely in the tin (you can also pop it in the fridge when cool enough to do so) and then dust with icing sugar and cut into pieces.

This cake is best stored in an airtight container in your fridge and enjoyed within 3 – 4 days.

Preheat your oven to 170c (340f) degrees and line a 20cm (8”) square cake tin with baking paper, making sure to leave plenty of paper hanging over the sides.

Separate your eggs and place the egg whites into a CLEAN and DRY bowl – this is very important and beat using an electric mixer until stiff peaks form. Set the egg whites aside until needed.

Place the egg yolks and caster sugar together in a large bowl and use an electric mixer to beat until they have combined and are light and frothy.

With the electric mixer still going on a low speed, gradually add the melted butter and vanilla extract before adding the sifted flour a few spoonfuls at a time.

Gradually add the lukewarm milk and continue to beat on a low- medium speed to combine all of the ingredients.

Add the egg whites to the bowl and gently fold together the mixture.

Pour the batter into your prepared cake tin and place into your preheated oven and cook for 35 minutes or until a golden crust has formed on top of your cake.