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Chocolate Custard Cake: Add 1/4 cup unsweetened cocoa powder to the flour for a chocolate twist.
Coconut Custard Cake: Replace half the milk with canned coconut milk and sprinkle toasted coconut flakes on top.
Citrus Glow: Swap lemon zest for orange or lime zest, and add a teaspoon of citrus liqueur for a bright lift.
FAQ:
Q: Why is the batter so runny? A: That’s the magic! This batter separates during baking into three distinct layers: a dense base, a custardy middle, and a light sponge top.
Q: Can I make this gluten-free? A: Yes—use a 1:1 gluten-free flour blend. Just ensure it's one meant for cakes or baking for the right texture.
Q: My cake sank after baking—what went wrong? A: That’s normal to some degree, especially in the center. Just make sure you’ve whipped your egg whites properly and folded them in gently.
Q: Can I freeze this cake? A: It’s not ideal. The custard texture can get grainy after freezing and thawing. Best to enjoy fresh or chilled from the fridge.
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