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
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Preheat the oven to 170'c/150'c fan. Grease and line a 20x20cm brownie pan
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Place the egg whites into the bowl of a stand mixer and whisk until stiff peaks have formed. Set aside
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In a separate bowl beat together the egg yolks and golden caster sugar until light and fluffy
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Add the melted butter and vanilla bean paste and beat again
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Add in the plain flour and finally the lukewarm milk and finally gently fold in the egg whites
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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
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Remove from the oven once baked and allow to cool completely
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Chill for 2 hours to allow the cake to firm up
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Let's Bake
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