Layered Vanilla Custard Cake (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
4 eggs - room temperature
02 -
¾ cup caster sugar
03 -
125 grams butter, melted
04 -
1 teaspoon vanilla extract
05 -
¾ cup plain flour, sifted
06 -
2 cups milk, lukewarm (500 mls)
→ For Decoration
07 -
¼ cup icing sugar to decorate
# Instructions:
01 -
Preheat your oven to 170 degrees celsius (fan-forced) and line a 20cm square cake tin with baking paper, making sure to leave plenty of paper hanging over the sides.
02 -
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.
03 -
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.
04 -
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.
05 -
Gradually add the lukewarm milk and continue to beat on a low-medium speed to combine all of the ingredients.
06 -
Add the egg whites to the bowl and gently fold together the mixture.
07 -
Pour the batter into your prepared cake tin and place into your preheated oven and cook for 35 minutes or until a golden crust has formed on top of your cake.
# Notes:
01 -
Your baking time WILL vary depending on the temperature of your ingredients. Some people may find they need to cook their cakes for up to an hour.
02 -
I cook this cake in a 20cm square baking tin, you can use a different size tin but the cooking time will vary.
03 -
The mixture will look lumpy and you may be convinced that it won't work out - keep going as the end result is worth it!