Basic Magic Custard Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Whole egg (medium) : 4 (= 208gr)Butter : 100 grMilk (non-sweet) : 480gr (480ml)Sugar : 130gr (120 gr to bake and 10gr to dust)All-purpose flour : 120gr (1cup)Vannill extract : 5gr (1tsp)Salt : a pinch
+ Preheat the oven to 175°C. Lightly butter a 20x20cm baking pan.
+ Melt the butter and set aside to slightly cool.
+ Whip the egg whites and salt to stiff peaks. Set aside.
+ Beat the egg yolks and sugar until light.
+ Mix in the melted butter until evenly incorporated. Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until everything is well mixed.
+ Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
+ Pour the batter into the prepared pan and bake for 50-60 minutes at 160°C until the top is golden.
+ Allow cake to completely cool before cutting and then dust with confectioner's sugar.
Serving Size: make 12 pieces (5x7cm/piece)
+ Melt the butter and set aside to slightly cool.
+ Whip the egg whites and salt to stiff peaks. Set aside.
+ Beat the egg yolks and sugar until light.
+ Mix in the melted butter until evenly incorporated. Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until everything is well mixed.
+ Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
+ Pour the batter into the prepared pan and bake for 50-60 minutes at 160°C until the top is golden.
+ Allow cake to completely cool before cutting and then dust with confectioner's sugar.
Serving Size: make 12 pieces (5x7cm/piece)
Nutritional Info Amount Per Serving
- Calories: 196.3
- Total Fat: 8.6 g
- Cholesterol: 84.3 mg
- Sodium: 104.1 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 0.3 g
- Protein: 6.4 g
Member Reviews