Magic Custard Cake Recipe

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Magic Custard Cake

Laurie Pearsall

By
@laurielp1

I've tweaked a recipe that's been around for a while. It makes a pie-like crust, rich filling, & gentle sponge cake all in one! It tastes even better after it's chilled for a day or two!
I hope you like it as much as my family does, because it sure disappears fast around here!


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Rating:

Comments:

Serves:

6-9

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

4
eggs, yolks separated & room temperature
3/4 c
sugar
1/2 c
butter, melted
1 tsp
vanilla
3/4 c
all purpose flour
1 can(s)
evaporated milk
1/4 c
water, (as needed to make 2 cups)
3 Tbsp
powdered sugar

Directions Step-By-Step

1
Preheat oven to 325 degrees. Spray an 8x8 inch baking dish with non-stick spray.
2
Separate eggs, placing whites in a med. mixing bowl. Beat until whites are stiff & set aside.
3
In another med. bowl, beat egg yolks with sugar until light.Add butter & vanilla and continue beating for another minute or so, then start gradually adding flour until it's completely incoroprated.
4
Slowly add the milk and continue beating until it's well blended. Scrape the sides & bottom of bowl as the flour will settle fast. Using a whisk, gently mix about 1/2 the egg whites into the batter. Then pour that mixed batter into the remaining egg whites & whisk gently until completely blended.
5
Pour batter into the prepared pan and bake for 40-70 minutes*, until top is evenly golden. *Check at 40 minutes because the time can vary with type of pan & oven. I used a pyrex dish and baked for 60 minutes. A dark or metal pan may cook faster. Also, It will rise up along the edges but not so much in the middle. This will settle during cooling.
6
Cool completely & dust with powdered sugar. Refrigerate at least 4 hours or overnight for best results.

About this Recipe

Course/Dish: Cakes, Other Desserts
Main Ingredient: Eggs
Regional Style: American