Description
This delightful Custard Cake recipe features a fluffy cake layer topped with a creamy, rich custard baked to perfection. With a light texture and subtle vanilla notes, this dessert is perfect for any occasion and serves 8 generously.
Ingredients
Scale
Custard Layer
- 1 cup whole milk
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 2 tablespoons cornstarch
Cake Layer
- 3 large eggs, separated
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 cup whole milk
- 1/4 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square or round baking pan to prevent sticking.
- Prepare the custard layer: In a saucepan, whisk together the milk, sugar, egg yolks, vanilla extract, melted butter, and cornstarch until smooth and combined.
- Cook custard: Place the saucepan over medium heat and stir constantly until the custard thickens and begins to bubble. Remove from heat and let it cool slightly.
- Beat egg whites: In a large mixing bowl, beat the egg whites with a pinch of salt until soft peaks form, creating a light meringue.
- Make cake batter: In a separate bowl, beat the egg yolks and sugar until pale and creamy. Add milk and vanilla extract, then sift in flour and baking powder. Mix until smooth.
- Combine egg whites with batter: Gently fold the beaten egg whites into the yolk mixture carefully to retain the airy texture.
- Assemble the cake: Pour the cake batter into the prepared pan, smoothing it evenly, then carefully pour the custard mixture over the top. Note that the custard will settle at the bottom during baking.
- Bake: Bake in the preheated oven for 40-45 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Cool: Remove the cake from the oven and let it cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Serve: Once cooled, slice the cake and enjoy the combination of fluffy cake with a creamy custard layer.
Notes
- Use room temperature eggs for better mixing and volume.
- Ensure constant stirring of the custard to prevent lumps and burning.
- Be gentle when folding the egg whites to preserve the airy texture of the cake.
- If desired, dust the top with powdered sugar before serving for an extra touch of sweetness.
- Store leftovers covered in the refrigerator for up to 3 days.
