Custard Cake

This custard cake is really good! It's different than normal cake but so yummy! You make a batter and pour it into the pan and it seperates into three layers as it bakes! It's amazing! There is a crepe-like bottom, custard middle, and cake top. 

 

Custard Cake

4 eggs

1 tsp. vanilla

3/4 c. sugar

1/2 c. melted butter

3/4 c. flour

2 c. lukewarm milk

You need two bowls to start: a medium sized bowl and a small bowl. Separate the eggs, whites in the small bowl and yolks in the medium bowl. Beat the egg whites with a hand mixer until stiff peaks form.  In the medium bowl, mix the egg yolks and sugar until light and fluffy. Add the butter and vanilla; beat about two minutes. Add the flour and mix it in. Add the milk in slowly, beating well with each addition. After it is mixed in, add the egg whites, folding in 1/3 at a time. Please note that this batter is pretty liquid-y and the egg whites won't fold in easily. Be gentle: you want the air bubbles so don't over mix. You may have some small egg white lumps but this is ok. Pour the batter into a greased 8x8 inch pan or one lined with parchment paper. Bake at 325 degrees about 45-50 minutes or until the top is golden. Remove from oven and sprinkle with powdered sugar. 

For the strawberry topping: I mashed up a bunch of strawberries with a couple tablespoons of sugar and spooned them over each piece. 

Blueberry sauce:

1/4 c. water

1/4 c. sugar

1 tsp. cornstarch

1 c. blueberries (fresh or frozen)

1 1/2 tsp. lemon juice

Combine water, sugar, and cornstarch in a small saucepan over medium heat. Whisk until smooth. Add the blueberries and lemon juice and continue stirring. Bring mixture to a boil, stirring constantly.  Boil 2-3 minutes, or until thickened. Serve warm or cold.

 

  

To make the chocolate version, simply add 1/2 c. cocoa powder in with the flour. Yum!