Egg custard cake

    3 hours 15 min

    This is a variation of the easy 'Magic cake', but this one is more of a large egg custard... Don't be put off by the wait, the creamy light texture really does make up for leaving it for 3 hours to set!


    Cheshire, England, UK
    9 people made this

    Serves: 4 

    • 4 eggs, at room temperature and separated
    • 150g caster sugar
    • 1 tablespoon water
    • 4 teaspoons vanilla extract
    • 125g unsalted butter, melted
    • 115g plain flour
    • 500ml full fat or semi-skimmed milk, lukewarm
    • icing sugar for sprinkling

    Prep:15min  ›  Extra time:3hr setting  ›  Ready in:3hr15min 

    1. Preheat the oven to 160 C / Gas 2-3.
    2. In a bowl whisk the egg whites until stiff. Place to the side.
    3. In another bowl beat the egg yolks, sugar, water, and vanilla until the mixture is light. Add the melted butter and continue beating. Then add the flour and milk and mix until well incorporated.
    4. Add the lukewarm milk (if the milk is too cold the butter will harden) and beat well.
    5. Gently fold in the egg whites with a spatula.
    6. Place in a 20x20cm (8x8 in) baking tin and bake until the top is golden brown, about 60 minutes.
    7. Cool in the tin for at least 3 hours. Serve sprinkled with icing sugar.

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