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This cake forms its own 3 layers upon baking!! To me this is the look of a custard "cake' and the taste is a cross between a clafoutis and a crepe with very sweet, tasty "layers." There are SO many new flavor profiles for this cake now - I can't wait to try more of them - like Carrot Cake and Red Velvet Cake! We actually also prefer eating this warm or at room temperature on the day it is made - that's your call, try it and see which you like better warm or cold...
Magic Custard Cake
4 eggs, room temperature, separate yolks from whites
1 tsp vanilla extract or vanilla bean paste
1 Tbs lemon juice or water
3/4 cup sugar, divided
1/2 cup butter, melted
3/4 cup of all purpose flour
2 cups milk, warmed
powdered sugar, for dusting cake
Room temperature egg whites will whip up into stiff peaks much quicker then cold eggs.
Have your Flour batter ready to go so that the meringue you made doesn't have time to sit and deflate/degrade before folding it into the final batter. The cake may deflate a bit once out of the oven.
1) Since the egg yolks are beat with the flour, it helps to create the dense crust at the bottom of the cake. 2) The milk is less dense than the yolks and flour that are already blended together, so it stops in the middle to create the custard. 3) Egg whites are light and airy after being beaten into a meringue, so they float to the top to create the light, fluffy cake layer.
Recipe adapted from three sources: Kitchen Nostalgia, Jo Cooks and All Things Food - Cooking with Mary & Friends.
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Diane Baker: Owner & Creator of Canning and Cooking at Home