White cake with a custard-like middle.

Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
30 mins
total:
1 hr 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking dish.

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  • Beat egg whites in a large bowl with an electric mixer until stiff.

  • Combine egg yolks and white sugar in another large bowl; beat with an electric mixer until light and fluffy, about 2 minutes. Add butter and vanilla extract; beat until smooth, about 2 minutes. Fold in flour. Beat in milk slowly. Fold egg whites gently into the batter.

  • Pour batter into the prepared baking dish.

  • Bake in the preheated oven until top is golden, 45 to 70 minutes. Let cool, about 30 minutes. Dust top with confectioners' sugar.

Nutrition Facts

292 calories; protein 6.5g 13% DV; carbohydrates 32.7g 11% DV; fat 15.3g 24% DV; cholesterol 128.4mg 43% DV; sodium 142mg 6% DV. Full Nutrition

Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/07/2016
This cake reminded me of two things, the egg custard pies I used to make for my Grampa and Creme Brûlée. So, with that being said, the two things I did was add 1/2 teaspoon of almond extract before cooking and torched sugar on top after. Read More
(39)

Most helpful critical review

Rating: 2 stars
05/22/2019
The cake looked promising, but the “custard” layer was not liquid whatsoever, and had more of a dry-sponge consistency. On top of that, the cake didn’t really have much flavour, even with the sugar topping. One thing to make it taste better though is whipped cream or ice cream. Read More
(2)
63 Ratings
  • 5 star values: 41
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
11/07/2016
This cake reminded me of two things, the egg custard pies I used to make for my Grampa and Creme Brûlée. So, with that being said, the two things I did was add 1/2 teaspoon of almond extract before cooking and torched sugar on top after. Read More
(39)
Rating: 5 stars
12/01/2017
Loved it! It is a unique custard and cake combination. The recipe is odd giving such a HUGE window of time it might take to bake. Mine was completely done in 50 minutes. Next time I make it, I will grate in fresh nutmeg and call it an eggnog cake. Read More
(22)
Rating: 5 stars
08/06/2017
First off I must say that I am not a baker, I can cook my but off, but baking can be a challenge sometimes because you can't easily add your own twist unless you know the chemistry of baking, which I do not. This was super easy and quick to make. I did not stray from the recipe, however I have seen a version that had brandy replace 1/4 cup of the milk, I am thinking of using grand marnier instead. Stay tuned. Read More
(19)
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Rating: 5 stars
06/09/2018
I made one little change in the recipe I used mostly almond extract and a little vanilla. Also it said to fold in the flour and that wasn't working so I used my hand mixer to add the flour. If you make this cake don't be discouraged with the batter. It is VERY thin. As I was pouring the batter in the pan I kept thinking this isn't going to work but...I came this far just put it in the oven. Surprise!! It turned out beautifully and the custard set up and wasn't runny at all. My husband enjoyed a couple pieces with his coffee at work and told me there was somethIng about the cake that made you want to keep coming back for more. I will definitely make this again Read More
(14)
Rating: 4 stars
04/21/2017
This is tasty. 4.5 stars. Its a simple cake that really did have a custard layer. I wish there was a video with this, just so I could know exactly what the batter was supposed to look like before it went into the oven. My egg whites didn't really seem to incorporate well with the mix, but turned out fine in the end. Only addition I made was half unsweetened Almond milk and half whole milk. Read More
(10)
Rating: 5 stars
11/11/2019
Easy and fast to pull together. As per others, I also used a combination of almond extract (1 tsp) and vanilla extract (1/2) tsp. The recipe is great. Next time I would definitely consider using rum (or lemon extract with some lemon zest mixed with the flour, or coconut extract with coconut milk for the liquid). This cake can have several flavor profiles depending on your individual preference. Read More
(5)
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Rating: 5 stars
04/08/2019
This was so easy, as others have said, and melt-in-your-mouth delicious. I had almond milk on hand so substituted that for the cow milk, and also added 1/2 teaspoon of almond extract. Everyone that tried it absolutely loved it, and my sweetheart enjoyed it so much he asked me to make him a second one a few days later. A winner and a keeper. Read More
(5)
Rating: 5 stars
12/05/2016
This is my new favorite cake. I am going to fat on it weekly. Read More
(5)
Rating: 5 stars
04/19/2018
baked as directed. It was a big hit! Will defiantly make it again and soon. Read More
(3)
Rating: 2 stars
05/22/2019
The cake looked promising, but the “custard” layer was not liquid whatsoever, and had more of a dry-sponge consistency. On top of that, the cake didn’t really have much flavour, even with the sugar topping. One thing to make it taste better though is whipped cream or ice cream. Read More
(2)