This cake has been popping up on baking blogs and Pinterest pages like nobody's business lately. So of course I had to jump on the band wagon and try it. It's not possible for me to be taunted by a magical cake that somehow (i.e. magically) turns one batter into two layers of custard and cake without attempting to make it myself.
And of course the result had to be shared with you. It's a gem. And actually is a little magical. I don't know the science behind it but you literally do end up with two defined layers of custard and cake. It's pretty impressive.
Given that this is a 'custard' cake, be warned that it is eggy. If you don't like set custard or egg desserts this probably won't be for you. For me, I love them (witness the joy of Clafoutis) so I could happily munch through a few squares of this beauty. Especially doused in extra passionfruit. Is there much better than passionfruit and custard? Yes, there is - it's magical passionfruit custard cake.
Passionfruit Custard Cake
120g unsalted butter
4 eggs, separated
1⁄4 tsp white vinegar
165g icing sugar
1⁄4 cup passionfruit syrup/pulp
Zest of 1 lemon
120g plain flour
2 cups (480ml) whole milk
Icing sugar for dusting
4 eggs, separated
1⁄4 tsp white vinegar
165g icing sugar
1⁄4 cup passionfruit syrup/pulp
Zest of 1 lemon
120g plain flour
2 cups (480ml) whole milk
Icing sugar for dusting
Preheat oven to 160°C (320F) and grease an 8-inch square tin (or similar sized rectangular tin). Melt the butter
and set aside. In a clean metal bowl beat the egg whites and vinegar until stiff peaks form. In another
bowl use a hand whisk to combine the yolks, icing sugar, passionfruit and zest – it will be stiff to start with but will soften up. Whisk in the melted butter. Add the flour, mix, then add the milk and whisk again. The batter will be very wet.
Using the whisk, gently fold in the egg whites, a third at a time, stirring until there are no large lumps
of egg white remaining. Pour the batter into your tin and bake for 45-55mins. The top will be golden and the
centre will wobble a little. Cool for a few hours, dust with
icing sugar and cut into squares. Serve with extra passionfruit for a super tangy hit. Store in the fridge.
This is just the best. Little bit under cooked in the middle when cut, but think of it as a creamy extra. I am a big fan of passionfruit, that's why I made it. I added orange zest with the lemon zest. Definitely a keeper.
ReplyDeleteThis is just the best. Little bit under cooked in the middle when cut, but think of it as a creamy extra. I am a big fan of passionfruit, that's why I made it. I added orange zest with the lemon zest. Definitely a keeper.
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