Magic Custard Cake
Up until your suggestions on Google+, Instagram, Facebook and YouTube we hadn't even heard about this... but wow are we glad you let us know! This is such an easy batter to make, but what's really impressive is that it separates in the oven to form 3 separate layers for our cake! It turns out almost like a creme brulée topped with a really light soufflé sponge...amazing. It's perfect served with a little fresh passionfruit... another suggestion of yours!
- 4 medium eggs
- 1 tsp lemon juice
- 150 g vanilla caster sugar
- 110 g unsalted butter, melted
- 120 g plain flour
- 480 ml whole milk
- 1 orange
- 2-3 passion fruits
Separate The Eggs
Separate the eggs, saving both yolks and whites
Whisk The Whites
Whisk the whites to a stiff peak with a tiny drop of lemon juice.
Beat The Yolks
Beat the egg yolks with the vanilla sugar and 1 tablespoon of warm water for a couple of minutes… you’re best off using a hand mixer. Beat in the melted butter and zest of the orange.
Mix In The Flour And Milk
Mix the flour into the egg yolk mix, then stir through the milk.
Fold In The Egg Whites.
Fold in the egg whites (in two batches), until evenly combined.
Bake The Cake
Preheat an oven to 160°C. Pour the batter into the baking tin and cook for 50-60 minutes until the top is golden and puffed and the middle is set but with a generous wobble.
Leave To Cool
Allow to cool completely (at least 3-4 hours) before slicing into the cake
Serve the slices of cake drizzled with the passionfruit pulp and finished with a sprig of mint!
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