This magic custard cake is made with one batter that magically separates into custard and sponge layers during baking.
- 15 mins
- 4 eggs, separated
- 15ml water
- 160ml castor sugar + extra
- 15ml vanilla essence
- 125g butter, melted
- 180ml cake flour
- 5ml ground cinnamon
- pinch salt
- 500ml lukewarm milk
- Preheat oven to 160°C. Line a 20cm cake tin (not springform) with baking paper. Beat together the yolks, water, sugar and vanilla until creamy. Add butter while beating for 1 minute. Sift over the flour, cinnamon and salt and mix in. Beat in the milk.
- Beat egg whites until stiff. Fold into the yolk mixture. Do not overmix, it should look lumpy. Pour batter into prepared dish.
- Bake for about 50 minutes or until the top is golden and cake is still soft, but no longer wobbly. Cover with foil if it browns too much. Cool in the tin. Serve sprinkled with icing sugar.
Serve with strawberries and mint. Decorate with roses.
Feature: Margie Els-Burger Assisted by Nomvuselelo Mncube Photo: Dylan Swart
Magazine issue date: March, 2019