Magic Custard Cake

I’m calling it, this Magic Custard Cake really is magic. There were more than a few occasions I almost gave up and tipped the mixture into the bin while I was making this.  After looking at all the gorgeous photos of this three layered gooey custard cake online, when I looked at the dodgy cake mixture in front of me, I had no confidence at all that it would actually work out.  The mixture just didn’t look right to me, yet I continued with the thought I’d come this far already, I at least had to see what happened when I popped this disaster into the oven

My few sneaky peeks into the oven thankfully gave me some assurance that cake may just work.  After 35 minutes it had developed a lovely golden crust on top and when tested with a skewer it was still a little wobbly in the middle – perfect.

Ingredients

• 4 eggs - room temperature
• 3/4 cup of caster sugar
• 1/2 cup of melted butter
• 1 teaspoon of vanilla extract
• 3/4 cup of plain flour - sifted
• 2 cups of milk - lukewarm
• 1/4 cup of icing sugar to decorate

Instructions

1. Preheat your oven to 170 degrees and line a 20cm square cake tin with baking paper, making sure to leave plenty of paper hanging over the sides.
2. Separate your eggs and place the egg whites into a CLEAN and DRY bowl - this is very important and beat using an electric mixer until stiff peaks form. Set the egg whites aside until needed.
3. Place the egg yolks and caster sugar together in a large bowl and use an electric mixer to beat until they have combined and are light and frothy.
4. With the electric mixer still going on a low speed, gradually add the melted butter and vanilla extract before adding the sifted flour a few spoonfuls at a time.
5. ....................................

For full instructions please see : www.yummly.com

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