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Magic Custard Cake
Food & Drink
4 eggs, separated
1 1/4 cups granulated sugar
1/2 cup unsalted butter, melted and cooled slightly
pinch of kosher salt
2 cups warm milk (I used 2%)
1 TBS pure vanilla extract
1 cup all-purpose flour
Powdered sugar, for dusting
Preheat oven to 325 F degrees. Grease and line an 8 inch x 8 inch baking dish with parchment paper.
Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated.
4. Slowly start adding the milk and beatuntil everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.