3 Layer Chocolate Custard Cake
While not a favorite dessert at our house, the fact that one batter creates a 3 layer cake earns its a spot on the site. When serving to guests, it looks like it took considerably more time than it actually does.
Ingredients
- 4 eggs, yolks and whites separated (at room temperature)
- 3/4 cup (150g) granulated sugar
- 1 tsp vanilla extract
- 1 stick (125g) unsalted butter , melted
- 3/4 cup (115g) all purpose flour
- 2 cups (500 ml) whole milk (lukewarm) (not skim)
- To Serve (optional)
- Powdered sugar, for dusting
- Fresh strawberries
- Whipped cream
Directions
- Preheat oven to 325F
- Butter a 8″ x 8″ square cake pan
- Beat egg whites with a mixer until stiff peaks form. Set aside.
- Place the egg yolks and sugar in a bowl and beat until it turns pale yellow – about 1 minute.
- Add the vanilla extract and butter and beat until well incorporated – about 30 seconds to 1 minute.
- Add the flour and beat until just combined.
- Pour the milk in slowly while beating, and beat until well combined
- Use a spatula to fold in the egg whites in the batter, one third at a time, until just incorporated.
- Pour the batter into the prepared pan.
- Bake until the top is dark brown and the cake does not “jiggle” when you gently shake the pan about 40 to 50 minutes. Check the cake at 30 minutes – if the top is already dark brown but the cake is not yet set, cover loosely with foil and return to the oven, 10 minutes at a time, until set.
- Allow to cool in the tin for 10 minutes, then turn out onto a cooling rack.
- Cool completely before serving.
Source: Jo Cooks
