Magic Custard Cake
Ingredients
- 1/2 cup unsalted Butter
- 2 cups Milk whole milk is preferable, but 2% works well also, skim milk will result in a less rich cake
- 4 Eggs separated
- 4 drops White Vinegar
- 1 1/4 cups Confectioner’s Sugar
- 1 Tablespoon Water
- 1 cup Flour
- 1 teaspoon Vanilla Extract
- extra confectioner’s sugar for dusting
Instructions
- Preheat the oven to 325°F.
- Lightly butter or grease a 8"x 8" baking dish.
- Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
- Whip the egg whites and vinegar to stiff peaks. Set aside.
- Beat the egg yolks and sugar until light. Mix in the melted butter and the tablespoon of water for about 2 minutes or until evenly incorporated.
- Mix in the flour until evenly incorporated.
- Slowly beat in the milk and vanilla extract until everything is well mixed.
- Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
- Pour the batter into the prepared pan and bake for 45-60 minutes or until the top is golden.
- Allow cake to completely cool before cutting and then dust with confectioner's sugar.