Magic Custard Cake Instructions
Preheat oven to 160˚C (320F) or 140˚C (280F) Fan-forced. Line a square cake pan with baking paper.
Separate the eggs. Add the egg whites to a mixer and beat until egg whites are stiff. Place beaten egg whites in a bowl and set aside.
Beat egg yolks and sugar until light in color. Add butter and vanilla.
Beat 2 minutes. Add flour and mix it until fully incorporated. Slowly add the milk and beat until everything is well mixed together.
Add the egg whites, a third at a time and gently fold them in using a whisk, repeat until all egg whites are folded in.
Pour batter into a baking dish and bake for approx 60 minutes or until the top is lightly golden. (Wendy has a hot oven and it was ready in 40 minutes).
It will feel set when you press it. Cool and dust heavily with icing sugar.( I leave it in the fridge overnight and cut it the next morning.)
Store in a container in the fridge. This recipe is not suitable to freeze.