Easy Lemon Custard Cake
Ingredients:
110g / ½ cup of butter
4 egg whites
4 drops of vinegar
4 egg yolks
150g / 1 and ¼ cup of icing sugar
Zest of a lemon, finely chopped (about ½ a tablespoon)
3 tablespoons of lemon juice
120g / 1 cup of all purpose flour/ gluten free flour
480ml / 2 cups of millk
Extra icing sugar for dusting
Directions:
Preheat the oven to 160 C / 325 F. Grease an 8 inch square tin with butter, you could equally use an 8 inch round tin.
Melt the butter and leave aside. Next, beat the egg whites and vinegar with an electric whisk, until they form stiff peaks.
In a separate large mixing bowl beat together the egg yolk and sugar with a hand whisk. Beat until well combined. Then, add the melted butter, lemon juice and lemon zest. Mix together, and then add the flour, followed by the milk. It’s quite a sloppy batter, so that’s why I recommend using a hand whisk rather than an electric beaters.
Fold the egg whites into the batter, but only fold in one third at a time. You want to fold gently, however you still want to fold it in enough to get rid of all the big lumps. Once the egg white is all folded in, pour the batter into the prepared tin and place in the oven.
Cook for 45 – 60 minutes. When cooked it should have a slight wobble in the center like jelly, but not too much of a sloppy jiggle 😉 The top should be a nice golden brown. I left mine in for 50 minutes.
Allow to cool completely for at least three hours. Once it has cooled, place a sheet of parchment paper covered with icing sugar on a flat work surface. Using the back of a knife carefully trace around the edge of the tin to loosen the edges from the side. Then invert the cake onto the sheet of icing sugar and cut into squares. Turn the squares sugar side up and refrigerate until ready to serve.
