Custard Cake with Flavour Pearls

Mmmm Custard and Cake all in one! Yes it’s a thing. A surprisingly simple recipe too. One batter that magically separates into layers in the oven. I know I thought that was quite cool too! We topped ours with a serious dredging of Icing Sugar, a dollop of whipped Cream and some of our favourite Flavour Pearls. Strawberry, Passionfruit, Tangerine and Salted Caramel. We couldn’t decide on the day on any particular one. There are even more flavours available to choose from too, just go with what you enjoy.

*Recipe credit to Nagi @Recipe Tin Eats. Slightly adapted by me. I literally baked this once. Her team tested it 5 times so there are loads of notes available on her site*

What you’ll need

• 4 Eggs – Room temperature. Separate yolks & whites
• 150g Sugar
• Vanilla Extract or paste, 1 tsp
• 125g Butter – melt
• 115g Flour, plain
• 500ml milk – room temp to luke warm
• Icing Sugar
• Cream – to whip
• Flavour Pearls – browse the current flavours 

To do

Pop your oven on to 160c. Grease (use Butter or Spray) and line (with baking Paper) your tin. We used a 20cm square tin but a 9 inch round tin is a good fit for this amount of batter too.

Next

In one bowl beat the Egg Whites to stiff peaks. (an electric mixer is your friend here) Then in another bowl beat the Egg Yolks and Sugar until pale. Maybe around a minute or so. Add in the melted Butter and Vanilla, mix for another minute. Add the Flour and mix to just combine – don’t over mix this as it can become tough. Next add the Milk and combine. Then lastly fold through the whipped Egg Whites with a spatula or metal spoon. It’s tricky to get it smooth without losing all of the air so don’t worry too much about a few little lumps, they will sort them selves out in the oven!

Pour the oddly thin batter into your lined tin and bake until the top is nicely coloured and when you jiggle the tin it’s not wobbly. Start checking from 30 minutes. Add some tin foil to the top if it’s colouring too much but still not cooked. Do the wobble check regularly. Bake time will be in the ball park of 35 to 50 minutes depending on your oven and ingredients temperature on the day. 

Allow to cool a bit before removing from the tin.

To serve

Once the cake has fully cooled. Room temperature on the day or refrigerated and cold the next day is good. Give the top a generous dusting of Icing Sugar and cut into desired portions. We sliced ours into 9 squares. Add a dollop of whipped Cream to each portion and a good spoonful of Flavour Pearls to finish.

Until next time

From the Peninsula Larder Team

“The more you weigh the harder you are to kidnap. Stay Safe. Eat Cake.” 

 – Amusing quote I found online