I like cake. I like custard. I like the Greek custard and filo pastry dessert flavored with a bit of lemon or orange extract, so it’s not surprising that a recipe for “Magic Custard Cake” on a Facebook promotion caught my eye this morning. A quick Google search turned up several recipes for a custard cake similar in most respects, usually with vanilla extract but suggesting other flavorings or even chocolate could be used. Alrighty, then, orange cream custard cake it is.
It’s a bit of a bother, requires the separation and separate beating of egg whites and yolks starting with room temperature eggs. It also has melted butter which has to be cooled as well as warm milk. The whites get folded into a very soupy and milky batter in three parts and it looks a glorious mess. I wondered if it was actually going to turn out after it baked for an hour. Well, it did, and it’s lovely, although I used a mere half teaspoon of orange extract along with 1 1/2 teaspoons of vanilla, so the orange flavor is more of a hint than a fact. Next time, I will reverse the proportions. Yep, next time. I’m adding this to the baking and custard repertoire.
There’s a thin layer of actual cake on top, then two layers of custard with different density. The confectioner’s sugar is sprinkled on top after the cake has cooled in the fridge. I cut the 8 x 8 inch cake into nine just-right pieces for breakfast, brunch, lunch, snack or dinner. Hey, there’s custard in it based on four eggs, so why not? Some of the examples online include sliced berries or other fruit on top, too, for a trifecta.
The basic recipe is Vanilla Custard Cake 325 degrees/45 – 60 minutes
Line 8 x 8 inch glass baking dish with parchment. Preheat oven to 325. Melt the butter and let it cool. Measure the milk to heat in microwave.
Ingredients and processes:
4 eggs at room temperature, separated. Beat whites. Set aside. In big mixing bowl, beat egg yolks with 3/4 c. granulated sugar until light. Add 1/2 c. melted and cooled unsalted butter and 1 1/2 teaspoons vanilla extract. Beat for 2 minutes on medium high speed until fluffy. Add 3/4 c. all-purpose flour and a pinch of salt, mixing until incorporated. Slowly add 2 c. warm milk with mixer on slow speed. Then fold in the egg whites, one third at a time, gently until there’s no big chunks. Pour into prepared dish. Bake 45 to 60 minutes. Cool. Refrigerate. Dust with confectioner’s sugar.
(I have a confession. I tired of the folding and moved to the wide-spaced wire whisk.)
Ms Chef in Seattle 
One thought on “Orange Cream Custard Cake”