VANILLA CUSTARD CAKE

This is a delicious old fashioned custard or pudding cake. The cake will stay fresh for a couple of days, if you refrigerate it in a tightly covered container. Adding just the smallest amount of acid to the egg whites, such as cream of tartar or lemon juice, ensures full volume and prevents overbeating.

½ cup unsalted butter

2 cups whole milk

4 large eggs, separated into two mixing bowls

⅛ t cream of tartar or ¼ t lemon juice

1½ cups confectioners’ sugar

1 cup pastry flour or all-purpose flour

⅛ t sea salt

2 t pure vanilla extract

Confectioners’ sugar for dusting

Butter an 8-inch square pan and place a sheet of parchment inside, with a slight overhang to lift the cake from pan when cool.

Butter the parchment and set aside.

Preheat oven to 325 degrees F.

Melt butter and set aside to cool.

Warm milk to lukewarm and set aside.

Using an electric mixer, beat the egg whites with cream of tartar or lemon juice until stiff peaks form and set aside.

Beat the egg yolks and confectioners' sugar until a light golden yellow.

On low speed, beat in the melted butter until completely combined.

Mix in the flour and salt until combined.

Slowly mix in the milk and vanilla until well incorporated.

Remove bowl from mixer and whisk in the egg whites a little at a time.

Pour batter into the prepared pan and bake in center of oven for 45 minutes.

Let cake cool in pan completely and then remove by gently lifting up with ends of parchment paper. Place on a cutting board and cut into 9 squares.

Dust with confectioners’ sugar and serve on a cake plate or directly from the cutting board.