We made this recipe with the Breville Bakery Boss® Stand Mixer. The power and speed makes light work of heavy doughs and batters.
Custard Cake
Ingredients
4 eggs, separated
1 1/4 cups caster sugar
1 teaspoon vanilla extract
1 tablespoon water
125g butter, melted
3/4 cup plain flour
2 cups (500 ml) full cream milk, lukewarm
Method
For best results, use the Breville Bakery Boss® Stand Mixer
Preheat oven to 160°C (140°C fan forced). Using baking paper, line a 20cm round cake tin, leaving 2cm of excess paper above the rim
Place egg whites in Glass Bakery Boss Mixing Bowl. Beat on AERATING/WHIPPING setting with BALLOON WHISK, until firm peaks form. Set aside
In a separate glass mixing bowl, add egg yolks, sugar, vanilla and water. Beat on LIGHT MIXING setting with SCRAPER for 5 minutes until the mixture is pale and fluffy
Gradually add in melted butter until combined
Reduce speed to FOLDING/KNEADING setting. Add flour and mix until combined. Slowly add lukewarm milk until incorporated. Gently fold in egg whites with a large spoon
Pour mixture into prepared tin and transfer to the oven for 1 hour and 10 minutes. Bake until the top is golden and there is a slight wobble in the centre. Leave in tin until completely cool. Remove cake by lifting the baking paper out of the tin
Topping
Ingredients
Strawberries, cut into quarters
Icing sugar
Method
Dust with icing sugar and top with fresh strawberries
