Magic Custard Cake

Prep: 20 minutes

Cook: 1 hour 15 minutes

Serves: 12

Difficulty:

Cuisine:

Saved:

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We made this recipe with the Breville Bakery Boss® Stand Mixer. The power and speed makes light work of heavy doughs and batters.

Credit: Whisk Media Group

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Magic Custard Cake

Ingredients:

Custard Cake

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

Topping

Strawberries, cut into quarters

Icing sugar

Method:

Custard Cake

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