Monday, February 22, 2016

Custard Cake

After seeing this "magic" recipe floating around pinterest this past month, I just knew that I had to try it!!! I'm so glad I did because the taste is yummy and unique. Overall the recipe looked pretty easy with basic ingredients and like magic it separates into three layers....a cake layer on top, a custard layer in the middle and another thin dense crust on the bottom.  Plus the options for creativity with this recipe are endless!!! I'm already planning out different ways to make this with chocolate flavors, lemon flavors, etc... The original recipe creates a layered dessert that blends together vanilla cake and traditional custard pie. It isn't overly sweet which is a nice fresh change from your typical cake type dessert. This would be the perfect spring-time treat to keep in your refrigerator and cut a small piece whenever you like! I love the flavor of nutmeg with custard pie so I added a few shakes of ground nutmeg on my serving. So surprisingly good!!!!
Custard Cake

1/2 cup unsalted butter, melted and cooled
2 cups milk, lukewarm
4 eggs, separated 
1 1/4 cups powdered sugar
1 Tablespoon water
1 cup flour
1 teaspoon vanilla extract

Optional: powdered sugar for dusting and/or ground nutmeg for dusting 

Preheat the oven to 325 degrees. Lightly grease a 8x8 baking dish, set aside.   In a medium size bowl, whisk the egg whites until stiff peaks form and set aside.  In another large bowl, beat the egg yolks and 1 1/4 cups powdered sugar until it turns pale yellow.  Then mix in the melted butter and the  Tablespoon of water (for about 2 minutes) until evenly combined.  Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until everything is well mixed.  With a spatula or large spoon, fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in. (The batter will look runny, weird and lumpy) Pour the batter into the prepared pan and bake for 45 to 60 minutes or until the cake is barely jiggly in the center.  If the top browns too quick before the minimum of 45 minutes, then cover the cake with aluminum foil for the remainder of cooking time needed. Allow cake to completely cool before cutting. You may dust with powdered sugar before serving.