Hi,Why have I been away so long?(4 months to be precise)
Simple I’m in the process of moving home! Why is it taking so long….
Well, we sold our house then had to put everything into storage until we found somewhere..so…I have had no cooking equipment. Luckily we have found somewhere to live and in the mean time very dear friends have allowed us to house sit until we sign on the dotted line.
Today I have raided my friends cupboards and found her cooking equipment so today I’m baking. I won’t lie, I have really missed being in the kitchen baking.
Well here we go today it is Magic 3 Layer Custard Cake.
One simple batter turns into a 3 layered cake with a top layer of sponge, a middle layer of custard and a fudge-like base. It’s like….magic!
The cake is so easy to make and makes a lovely mid week dessert. It tastes a little like a custard tart but has a cake texture rather than pastry. Go on give it a try,you’ll like it.
* 4 eggs, yolks and whites separated (at room temperature)
* 150g sugar(ordinary or caster sugar)
* 1 tsp vanilla extract
* 150g unsalted butter, melted
* 150g plain flour
* 500mls milk (lukewarm) (full fat or low fat)
To Serve (optional)
* Icing sugar (powdered sugar), for dusting
* Fresh strawberries, blueberries or fruit of choice
* Whipped cream
1. Preheat oven to 325F/160C. Gas 3.
2. Butter a 8″ x 8″ / 20cm x 20cm square cake tin.or 9″/ 22cm round tin
3. Beat egg whites with a mixer until stiff peaks form. Set aside.
4. Place the egg yolks and sugar in a bowl and beat until it turns pale yellow – about 1 minute.
5. Add the vanilla extract and butter and beat until well incorporated – about 30 seconds to 1 minute.
6. Add the flour and beat until just combined.
7. Pour the milk in slowly while beating, and beat until well combined (or if using a hand held mixer, add ¼ milk at a time, beating in between).
8. Use a spatula to fold in the egg whites in the batter, one third at a time, until just incorporated. You don’t want to knock the air out of the egg whites. Don’t worry if there are a few egg white lumps in the batter. The batter should be very thin, almost like a thick pouring cream.
9. Pour the batter into the prepared cake tin.
1. Bake until the top is golden brown and the cake does not “jiggle” when you gently shake the tin – around 40 to 50 minutes. Check the cake at 30 minutes – if the top is already golden brown but the cake is not yet set (i.e. it jiggles), cover loosely with foil and return to the oven, 10 minutes at a time, until set.
2. Allow to cool in the tin for 10 minutes, then turn out onto a cooling rack.
3. Cool completely before serving.
1. Cut into squares if using square tin or portion into 8-10 portions if using a round tin.-
2. Dust with icing sugar just before serving.
3. Serve with a side of whipped cream and strawberries, if using.
The safest way to get the baking time right is to follow these directions:
The cake is ready when the top is golden brown and the cake doesn’t “jiggle” when you gently shake the pan. If it jiggles, there is still raw batter inside.
To get the bake time right, check it first at 30 minutes. If the top is golden brown, cover loosely with foil and return to the oven until the cake is set. Check every 10 minutes – any longer, and you’ll risk the cake overcooking.