Custard Cake

For something so easy to make, this cake does have a nice blend of textures and a creamy vanilla flavour that is, well, magical. From start to finish is just five basic steps, and baking time is roughly an hour. We like to serve it with strawberries and whipped cream on top.

4 eggs (whites separated from yolks), room temperature
1 tsp. pure vanilla extract
¾ cup raw sugar
8 Tbsp. butter, melted
¾ cup all purpose flour, unbleached
2 cups milk, lukewarm
powdered sugar for dusting

Preheat oven to 325°F degrees. Grease and line an 8x8" baking dish with parchment.

Separate eggs and add the egg whites to a mixer and beat the egg whites stiff. Place egg whites in a bowl and set aside.

Beat the yolks and sugar until light. Add butter and vanilla. Beat for two minutes. Add flour and mix it in until fully incorporated.

Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, one third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in.

Pour batter into baking dish and bake for about 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.