magic custard cake
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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yield
6 -9
prep time
15 Min
cook time
1 Hr
method
Bake
Ingredients For magic custard cake
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4eggs, yolks separated & room temperature
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3/4 csugar
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1/2 cbutter, melted
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1 tspvanilla
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3/4 call purpose flour
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1 canevaporated milk
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1/4 cwater, (as needed to make 2 cups)
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3 Tbsppowdered sugar
How To Make magic custard cake
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1Preheat oven to 325 degrees. Spray an 8x8 inch baking dish with non-stick spray.
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2Separate eggs, placing whites in a med. mixing bowl. Beat until whites are stiff & set aside.
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3In 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.
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4Slowly 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.
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5Pour 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.
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6Cool completely & dust with powdered sugar. Refrigerate at least 4 hours or overnight for best results.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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