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Custard Cake

A rich in flavour cake, blanketed by strawberries and icing sugar.
  • By Breville
  • 4736 Views
  • 0 Comments
http://www.foodthinkers.com.au/images/easyblog_shared/Recipes/Magic-custard-cake_3729.jpg
Ready Time
1 hrs 35 mins
Preparation
20 mins
Cooking
1 hrs 15 mins
Serves   8-10
ready_time
1 hrs 35 mins
Ready Time
20 mins
Preparation
1 hrs 15 mins
Cooking
  8-10
Serves
server

carolyn-brasher.jpg
Carolyn Brasher

Website: myfoodbook.com.au 

Facebook: @MyFoodBook 

App: http://bit.ly/MyFoodBookApp

Carolyn Brasher is the founder of myfoodbook.com.au an innovative cooking website that lets you organise recipes & create cookbooks with ideas from your favourite brands.

Each month myfoodbook.com.au profiles new recipe ideas to a community of more than 200,000 like-minded home cooks who love to be inspired by the latest cooking trends. 

 

Ingredients

Cake

  • 4 eggs, separated
  • 1 1/4 cups caster sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon water
  • 125g butter, melted
  • 3/4 cup plain flour
  • 2 cups (500 ml) full cream milk, lukewarm

Toppings

  • Strawberries, cut into quarters
  • Icing sugar

Method

Cake

  1. For best results, use the Breville Bakery Boss® Stand Mixer.
  2. Preheat oven to 160°C (140°C fan forced). Using baking paper, line a 20cm round cake tin, leaving 2cm of excess paper above the rim
  3. Place egg whites in Glass Bakery Boss Mixing Bowl. Beat on AERATING/WHIPPING setting with BALLOON WHISK, until firm peaks form. Set aside
  4. In a separate glass mixing bowl, add egg yolks, sugar, vanilla and water. Beat on LIGHT MIXING setting with SCRAPER for 5 minutes until the mixture is pale and fluffy
  5. Gradually add in melted butter until combined
  6. Reduce speed to FOLDING/KNEADING setting. Add flour and mix until combined. Slowly add lukewarm milk until incorporated. Gently fold in egg whites with a large spoon
  7. Pour mixture into prepared tin and transfer to the oven for 1 hour and 10 minutes. Bake until the top is golden and there is a slight wobble in the centre. Leave in tin until completely cool. Remove cake by lifting the baking paper out of the tin

Topping

  1. Dust with icing sugar and top with fresh strawberries

The photograph and recipe was contributed to Food Thinkers by Carolyn Brasher.

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Guest Tuesday, 22 October 2019
 
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