This delicious custard layer cake is a perfect combination of light sponge and creamy custard. With its distinct layers and melt-in-your-mouth texture, it’s an impressive dessert that’s surprisingly easy to make.
Ingredients
- 1/2 cup (113g) unsalted butter
- 2 cups (480ml) milk
- 4 eggs, separated
- 4 drops white vinegar
- 1 1/4 cups (150g) confectioner’s sugar
- 1 tablespoon (15ml) water
- 1 cup (125g) all-purpose flour
- 1 teaspoon (5ml) vanilla extract
- Extra confectioner’s sugar for dusting
Instructions
- Preheat and Prepare
- Preheat your oven to 325°F (163°C).
- Lightly butter or grease an 8″x8″ baking dish. Set it aside.
- Prepare the Ingredients
- Melt the butter and let it cool slightly.
- Warm the milk until lukewarm. Do not boil; it should just be warm to the touch.
- Whip Egg Whites
- In a clean mixing bowl, whip the egg whites and white vinegar until stiff peaks form. This step ensures the cake’s fluffy top layer. Set aside.
- Mix Egg Yolks and Sugar
- In a separate bowl, beat the egg yolks and confectioner’s sugar until the mixture becomes light and creamy.
- Add the melted butter and 1 tablespoon of water. Mix for about 2 minutes until evenly incorporated.
- Incorporate Dry Ingredients
- Gradually add the flour to the egg yolk mixture. Mix until fully combined.
- Combine Wet Ingredients
- Slowly pour in the lukewarm milk and vanilla extract, mixing continuously until the batter is smooth and well combined.
- Fold in Egg Whites
- Gently fold the whipped egg whites into the batter in thirds. Use a spatula to fold carefully, maintaining as much air as possible for a light texture.
- Continue folding until no streaks of egg whites remain, but avoid overmixing.
- Bake the Cake
- Pour the batter into the prepared baking dish. The batter will be runny; this is normal.
- Bake for 45-60 minutes, or until the center is slightly jiggly but set.
- If the top browns too quickly before the minimum 45 minutes, cover the cake loosely with aluminum foil and continue baking.
- Cool and Dust
- Allow the cake to cool completely in the pan before slicing. For faster cooling, refrigerate the cake.
- Once cooled, dust the top generously with confectioner’s sugar before serving.
Tips and Tricks
- Egg Whites: Ensure your bowl and beaters are completely clean and grease-free before whipping the egg whites. Any grease can prevent them from forming stiff peaks.
- Folding Technique: Use a gentle folding motion to incorporate the egg whites. This helps maintain the cake’s delicate structure and distinct layers.
- Cooling: Cooling is crucial to set the custard layer. Rushing this step can cause the cake to collapse.
- Serving: This cake is best served chilled for a firm custard layer.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- The cake naturally forms three layers during baking: a light sponge on top, creamy custard in the middle, and a dense base.
- Even after cooling, the cake will have a slight jiggle due to the custard layer. This is normal.
FAQs
Q: Can I use salted butter instead of unsalted?
A: Yes, but reduce or omit any additional salt to avoid overpowering the flavors.
Q: My custard layer didn’t set. What went wrong?
A: Ensure you baked the cake long enough. Oven temperatures can vary, so check for a jiggly but set center. Cooling fully also helps the custard firm up.
Q: Can I double this recipe?
A: Doubling the recipe works best in a larger pan, such as a 9″x13″ dish. Adjust the baking time as needed.
Q: Can I make this cake gluten-free?
A: Substitute the all-purpose flour with a gluten-free baking blend. Ensure the blend contains xanthan gum or a similar binder for structure.
Q: Can I use a different sugar?
A: Confectioner’s sugar is key for the smooth texture. Granulated sugar may not dissolve as well and could affect the custard consistency.