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Introduction: Some recipes transport us straight back to a simpler time, to a warm kitchen filled with laughter and the aroma of comfort food. This one—an old-fashioned custard cake my aunts used to make—felt lost to time. I remembered its silky texture, delicate sweetness, and rustic charm. Years later, I stumbled upon a version of it, tweaked it just a bit, and suddenly, it wasn’t just back—it was even better. Here’s my take on this heirloom treat that deserves a comeback.
Ingredients:
For the cake base:
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
1 cup whole milk, lukewarm
4 large eggs, separated
3/4 cup granulated sugar
1 tablespoon water
1/2 cup all-purpose flour
1 teaspoon vanilla extract
Zest of 1 lemon (optional, for a fresh twist)
Pinch of salt
Directions:
Preheat your oven to 325°F (160°C). Grease and line an 8x8-inch baking dish with parchment paper.
In a large bowl, beat the egg yolks with the sugar and water until light and creamy (about 2–3 minutes).
Add the melted butter and continue mixing until well combined. Mix in the vanilla extract and lemon zest (if using).
Gently stir in the flour and salt until smooth.
Slowly add the lukewarm milk, whisking until the batter is well combined. It will look quite runny—don’t worry, that’s normal!
In a separate clean bowl, beat the egg whites until stiff peaks form.
Gently fold the egg whites into the batter in three additions. The goal is to keep as much air in the mixture as possible. It will be slightly lumpy.
Pour the batter into the prepared baking dish and bake for 50–60 minutes, or until the top is golden and slightly firm to the touch. The center will jiggle slightly, like a custard.
Let the cake cool completely in the pan, then refrigerate for at least 2 hours (or overnight) to allow the custard layers to set.
Slice into squares and dust with powdered sugar before serving.
Presentation and Storage Tips:
Serve chilled or at room temperature, dusted with powdered sugar or topped with fresh berries for a pop of color and tartness.
Store in an airtight container in the fridge for up to 4 days. The flavor deepens over time.
For a rustic vibe, serve on a vintage floral plate with a dollop of whipped cream or a drizzle of honey.
Variations:
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