Custard Cake

  • Total Time

    55m
    • Prep Time

      15m
    • Bake Time

      40m
  • Serves

    16

  • Skill Level

    Easy
  • Dietary Needs

    Veg
    • Vegetarian
  • 0 Reviews

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Custard cake really is as delicious as it sounds. You might be wondering how a custard cake stands? It uses all the traditional ingredients of a cake batter, the uniqueness comes through in the baking stage. Once baked the cake is a light custardy texture with a bit of wobble. The base is quite dense like and rich.

We've used Nielsen-Massey vanilla bean paste in our recipe because it's the real deal. If you're going to make anything custard flavoured, you really want to avoid using a synthetic vanilla composition such as 'vanilla flavouring'. Go for Nielsen-Massey as it's made using the whole vanilla pod. You can also see the flecks in the paste which are the vanilla seeds. YUM!

If you love custard recipes, have a go at our vanilla panna cotta recipe next.

 

 

Method

  1. Preheat the oven to 170'c/150'c fan. Grease and line a 20x20cm brownie pan

  2. Place the egg whites into the bowl of a stand mixer and whisk until stiff peaks have formed. Set aside

  3. In a separate bowl beat together the egg yolks and golden caster sugar until light and fluffy

  4. Add the melted butter and vanilla bean paste and beat again

  5. Add in the plain flour and finally the lukewarm milk and finally gently fold in the egg whites

  6. Pour the mix into the prepared brownie pan and bake in the preheated oven for 40-45 minutes, the cake will still have a slight wobble and a golden top after this time

  7. Remove from the oven once baked and allow to cool completely

  8. Chill for 2 hours to allow the cake to firm up

  9. Slice and serve

Let's Bake

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