Custard Cake Recipe
Indulge in a luscious Custard Cake, a Filipino dessert that combines a light and fluffy cake with a rich, creamy custard layer. This chilled treat is perfect for any occasion, offering a delightful contrast of textures and flavors.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes (plus 2 hours chilling)
- Yield: 9 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
- Diet: Vegetarian
Ingredients
Units
Scale
For the Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs (separated)
- 3/4 cup granulated sugar
- 1/2 cup whole milk (lukewarm)
- 1/4 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
For the Custard Layer:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
Powdered sugar (for dusting, optional)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease and line an 8-inch square cake pan with parchment paper.
- Prepare cake batter: Whisk together flour, baking powder, and salt. Beat egg yolks and sugar until fluffy. Add vanilla, warm milk, melted butter, and dry ingredients. Fold in stiffly beaten egg whites. Pour into pan and bake for 25–30 minutes.
- Make custard: Whisk sugar, cornstarch, and egg yolks in a saucepan. Gradually whisk in milk. Cook until thickened, then stir in vanilla.
- Assemble: Cut cake in half horizontally. Spread custard over bottom layer, top with second layer. Chill for at least 2 hours. Dust with powdered sugar before serving.
Notes
- This custard cake is best served chilled.
- Prepare a day in advance for enhanced flavor and texture.
- Add fresh fruit for a delightful variation.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 130mg
Find it online: https://easy-tapas-recipes.com/custard-cake-recipe/
