Custard Cake.jpg

After stumbling across this recipe on the amazing food blog, White On Rice Couple, we knew we had to give it a go. It sounded too good to be true. Could one batter really make a cake with the crumbly top of a cake, creamy center of a custard, and rich bottom layer of a pie? Believe it! This recipe is poised to become one of our new standbys. On its own, it's a delicious and not-too-sweet treat, but pair it with a berry coulis, caramel sauce, or peach compote, and you have something really spectacular. 


1/2 cup unsalted butter, melted and cooled slightly

2 cups milk, lukewarm 

4 eggs, separated

1 1/4 cups confectioner's sugar

1 tablespoon water

1 cup flour

1 teaspoon vanilla extract

extra confectioner's sugar for dusting


Preheat the oven to 325°F. If your oven has convection capability, turn it on. Lightly butter or grease a 9" pie dish.

Whip the egg whites to stiff peaks. Set aside.

Beat the egg yolks and sugar until light yellow in color.  Mix in the melted butter and the tablespoon of water for about 2 minutes or until evenly incorporated.

Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until everything is well mixed.

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Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in. Batter will have a lumpy curdled look. 

Pour the batter into the prepared pan and bake for 45-60 minutes or until the top is golden. The center of the cake should jiggle slightly, but only slightly. Allow cake to completely cool before cutting and dust with confectioner's sugar. 


Custard Cake.JPG A finished slice!

A finished slice!

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