My sister sent me the recipe for this custard cake and asked me to make it for her when she was coming home from school. I made this on a night when some neighbors were coming over for dinner. They were a hit! I froze some for my sister for when she came home a week later. These can be made in a chocolate flavor by adding 1/3 cup cocoa powder.
Ingredients:
1/2 cup unsalted butter
2 cups milk (2% or whole)
4 eggs, separated
4 drops white vinegar
1 1/4 cups powdered sugar
1 tablespoon water
1 cup flour (substitute gluten free in making gluten free)
1 teaspoon vanilla
extra powdered sugar for dusting
Preparation:
1. Preheat the oven to 325 degrees. Grease and line an 8x8 baking dish with parchment paper.
2. Whip the egg whites and vinegar to stiff peaks. Set aside.
4. Melt butter and set aside.
3. Beat the egg yolks and powdered sugar until uniformly combined. Beat in the melted butter and the tablespoon of water for about 2 minutes.
4. Warm the milk to lukewarm and set aside.
5. Mix in the flour until evenly incorporated.
6. Slowly beat in the milk and vanilla until everything is uniformly mixed.
6. Fold in the whipped egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
7. Pour the batter into the prepared pan and bake for 45-60 minutes or until the cake is barely jiggly in the center. If the top browns too quickly, tent the pan with foil.
8. Allow cake to completely cool before cutting and then dust with powdered sugar.
Source: White on Rice Couple
Ingredients:
1/2 cup unsalted butter
2 cups milk (2% or whole)
4 eggs, separated
4 drops white vinegar
1 1/4 cups powdered sugar
1 tablespoon water
1 cup flour (substitute gluten free in making gluten free)
1 teaspoon vanilla
extra powdered sugar for dusting
Preparation:
1. Preheat the oven to 325 degrees. Grease and line an 8x8 baking dish with parchment paper.
2. Whip the egg whites and vinegar to stiff peaks. Set aside.
4. Melt butter and set aside.
3. Beat the egg yolks and powdered sugar until uniformly combined. Beat in the melted butter and the tablespoon of water for about 2 minutes.
4. Warm the milk to lukewarm and set aside.
5. Mix in the flour until evenly incorporated.
6. Slowly beat in the milk and vanilla until everything is uniformly mixed.
6. Fold in the whipped egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
7. Pour the batter into the prepared pan and bake for 45-60 minutes or until the cake is barely jiggly in the center. If the top browns too quickly, tent the pan with foil.
8. Allow cake to completely cool before cutting and then dust with powdered sugar.
Source: White on Rice Couple