I found this very unique cake on Pinterest which led me to numerous other foodblogs stating that they also saw it on Pinterest. Which led me to even more blogs with reference to Pinterest. Hmm...finally this led me to the best photo taken of this unique cake on one of my favorite foodblogs, WhiteOnRiceCouple.com. Here, I give you the Magic Custard Cake...or as I call it the Geologists' favorite Stratified Custard Cake. I was unsure what this cake was going to turn out to look like given the soupy mess of a batter that I poured into my 8X8 pan. But to my surprise the next day, I cut into the cake and by some "magic" there is a thin bottom crust, middle custard layer and a light fluffy top layer. It's like an edible geology experiment. I love it! I brought it into work today and it was a huge hit! What I like about it is that it's not too sweet, has an unusual texture and it's pretty easy to make too. PLUS--you can teach people about stratified layers of the earth's crust when you eat it. Enjoy!
- 1/2 cup unsalted butter
- 2 cups whole milk
- 4 eggs, separated
- 4 drops white vinegar
- 1 1/4 cups confectioner's sugar
- 1 tablespoon water
- 1 cup All Purpose flour
- 1 teaspoon Really Good Vanilla Extract
- extra confectioner's sugar for dusting
- Preheat the oven to 325°F. Lightly butter or grease a 8"x8" glass baking dish.
- Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside. (you can use the microwave here--cool to lukewarm).
- 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 45-50 minutes or until the top is golden.
- Allow cake to completely cool overnight in the fridge before cutting and then dust with confectioner's sugar