Vanilla Custard Cake

Two ways to describe this cake : One;  it is like a caramel custard with cake on top, two : super moist, delicious vanilla dessert cake. I'm not sure if the description does justice to this lovely cake, but this was such a different kind of cake, nothing like what I've made or tasted before. To top it all, it was quite a simple recipe.

I've been consciously trying  to try different kind of recipes, specially with cakes and other bakes that stray from the usual "beat sugar and butter" method. This totally fit the bill, but at the same time, remained simple enough with ready at hand ingredients, which kinda made it hard for me to ignore it.

If you look closely, you will notice this cake has 3 layers to it . Now don't let that misguide you into thinking it consisted of making separate batters for each layer or that it needed to be baked one layer at a time. I don't know how the magic happens, but it actually is just one batter, baked one time that ends up with 3 lovely layers of different texture and I got to tell you it tastes pretty darn good!!!!!! I'd make it another time without thinking twice. Such  little effort, so much goodness!!!1

Doing a bit of research on this kind of magic cake, I came across similar recipes for different flavours like chocolate , nutella, butter-scotch and lemon.  I can hardly wait to try them all. Also this cake handles refrigeration well, if you need to keep it beyond a day or more. I had just about a quarter remaining to store away, since it was dug into instantly

So remember, one batter, one round of baking and you get a 3 layered cake!!!! That's all I need to say why this recipe has made it here. So let's get to it.

Vanilla Custard Cake

Ingredients

4 eggs

150 gm sugar (3/4 cup)

1 tsp vanilla extract

125 gm butter (1 stick/ 1/2 cup), melted

115 gm flour ( 3/4 cup)

500 ml milk

Method:

1. Start with preheating the oven to 180 C. Grease and line an 8 x 8 inch cake tin.

2. Separate the egg yolks and whites. In a bowl, beat the egg whites using an electric beater till the egg whites are stiff. You can also beat with a whisk, it'll only take a bit longer.

3. In a separate bowl, beat the egg yolks with the sugar, till it turns pale and fluffy. Add the melted butter and vanilla extract and continue beating for a couple of minutes.

4. Slowly incorporate the flour and mix till it is well incorporated.

5.Pour in the milk in a steady stream and continue beating on low speed till the batter looks well mixed.

6. Using a spatula, fold in the egg whites in 3 batches. Mix it till it is just well combined.

7. Pour the batter into the prepared tin and bake for about 40 - 60 mins, till the cake turns a light golden brown on top.

8. Let the cake cool completely, before you slice in.