Day: September 23, 2016

One simple batter turns into a 3 layered cake with a top layer of sponge, a middle layer of custard and a fudge-like base. It’s like….magic!

INGREDIENTS
4 eggs, yolks and whites separated (at room temperature)
150g caster sugar
1 tsp vanilla extract
125g unsalted butter, melted
115g plain all purpose flour
500ml milk (lukewarm) (full fat or low fat but not zero fat)

To Serve (optional)
Icing sugar (powdered sugar), for dusting
Whipped cream

INSTRUCTIONS
Preheat oven to 325F/160C

Butter a 8″ x 8″ / 20cm x 20cm square cake tin.

Beat egg whites with a mixer until stiff peaks form. Set aside.

Place the egg yolks and sugar in a bowl and beat until it turns pale yellow – about 1 minute.

Add the vanilla extract and butter and beat until well incorporated – about 30 seconds to 1 minute.

Add the flour and beat until just combined.

Pour the milk in slowly while beating, and beat until well combined (or if using a hand held mixer, add 1/4 milk at a time, beating in between).

Use a spatula to fold in the egg whites in the batter, 1/3 at a time, until just incorporated. You don’t want to knock the air out of the egg whites. Don’t worry if there are a few egg white lumps in the batter. The batter should be very thin, almost like a thick pouring cream.

Pour the batter into the prepared cake tin.

Bake until the top is golden brown and the cake does not “jiggle” when you gently shake the tin – around 40 to 50 minutes. Check the cake at 30 minutes – if the top is already golden brown but the cake is not yet set (i.e. it jiggles), cover loosely with foil and return to the oven, 10 minutes at a time, until set.

Allow to cool in the tin for 10 minutes, then turn out onto a cooling rack. Cool completely before serving. To get the cake out of the tin, just turn it out like a normal cake. The custard is set, it is not like super soft jelly. What I do is place a cutting board on top of the tin, flip it upside down (it slips right out) then place a cooling rack on top then flip it again (so you end up with the right side up on the cooling rack).