CUSTARD CAKE

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Ingerdients:

    

 

1: 1/2 cup (113g) unsalted Butter

2: 2 cups (480ml) Milk

   

3: 4 Eggs, separated

   

4: 4 drops White Vinegar

   

5: 1 1/2 cups (150g) Confectioner's Sugar

   

6: 1 Tablespoon (15ml) Water

   

7: 1 cup (115g) Flour

   

8: 1 teaspoon (5ml) Vanilla Extract

   

9: extra confectioner's sugar for dusting

 

 

 

 

Recipe:

   

 

1: Preheat the oven to 160C - Gas Mark 3 - 325 F. Lightly butter or grease a 8"x8" baking dish.

2: Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.

   

3: Whip the egg whites and vinegar to stiff peaks. Set aside.

   

4: 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.

   

5: Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until everything is well mixed.

   

6: Fold in the 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 top is golden. Allow cake to                        completely cool before cutting and then dust with confectioner's sugar.                               

 

 

BY FAIZA ZARIF

(COOK WITH FAIZA)