Curious Custard Cake

8 Jul

I found this recipie whilst late night stumbling here and after a quick scan of the ingredients got incredibly excited because it was all stuff i had in the cupboard. The method is quite bowl heavy, there is a lot of prep and putting to one side but i think the cheapness of the cake is the ying to the washing up yang.

Essentially i have found it to be the perfect summer cake, its not too sweet, it isn’t covered in sticky icing, its easy to eat, to store and your usual non cake likers should be happier to try one!

Also worth noting that the texture of this cake is something else! The top is a cakey crust whilst the middle is like a set custard. Very unusual but beautiful and melt in the mouth.

Here’s how to make it!


  • 110g unsalted Butter
  • 480ml Milk
  • 4 Eggs, separated
  • 150g icing Sugar
  • 1 Tablespoon Water
  • 110g Flour
  • 1 teaspoon Vanilla Extract
  • extra confectioner’s sugar for dusting


  1. Preheat the oven to 160 C. Lightly butter or grease a 8″x8″ baking dish.
  2. Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
  3. Whip the egg whites to stiff peaks,  set aside.
  4. Beat the egg yolks and sugar until light. Mix in the melted butter and the tablespoon of water for about 2 minutes or until evenly incorporated.
  5. Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until everything is well mixed.
  6. Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
  7. Pour the very wet batter into the prepared pan and bake for 45-60 minutes or until the top is golden. Allow cake to completely cool before cutting and then dust with confectioner’s sugar

Like i have added to the ingredients list, the batter is incredibly wet but go with it!



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