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Author:
Franco Salzillo
Custard cakes are tasty, but it’s their texture that puts them in their own category. Custard is one of the first things people learned to make with egg yolk and vanilla, and its smooth feel is incredibly pleasing.
How to make a custard cake? It’s actually easier than you think. Custard cakes are not too different from other cakes, but there’s lots of condensed milk and eggs involved. Let’s zoom in and analyze this recipe.
The custard cake needs lots of regular ingredients you’ll find in many cake recipes: all-purpose flour, baking powder, salt, sugar and a dash of vanilla extract.
The unique ingredients are the sweetened condensed milk and the eggs — three eggs plus an egg yolk ensure the custard cake is thick and rich.
How to achieve that nice moisture so characteristic in custard cakes? That’s easy; that’s the condensed milk. It gives the dough the creaminess you want. The extra egg yolk helps too. You’ll notice you’ll be working with a very watery cake batter, so make sure the cake is thoroughly cooked through.
As for the decoration, there are many ways of garnishing custard cakes. Some people decorate them with whipping cream, and others top them with fresh fruit. All these are great alternatives, but I’m embellishing the cake below with a nice layer of dusted powdered sugar. It looks great, but you must add it right before serving, or the sugar will dampen.
Let’s make ourselves a homemade custard cake and enjoy it with a cup of creamy coffee. This is one cake to make for special occasions. An absolute classic that your friends and family will enjoy; guaranteed.
Preheat the oven to 350°F. Line a spring-form pan with parchment paper and lightly grease.
In a mixing bowl, combine the flour, baking powder and salt.
In a second bowl, whisk the softened butter, sugar and vanilla extract.
Add the eggs one at a time while beating. Pour in the condensed milk.
Slowly incorporate the flour mixture into the butter mixture while whisking to achieve a frothy batter.
Pour the batter into the spring-form pan and bake for 45-50 minutes until a wooden pick comes out clean.
Let the cake cool to room temperature and refrigerate for at least 2 hours.
Garnish with powdered sugar before serving.
