Ingredients
- 4 medium eggs
- 1 tsp lemon juice
- Sugar 1/2 - 3/4 cup
- Unsalted butter, melted - (110g)
- Plain flour -1 cup
- Whole milk - 2 cups
- 1 orange
Recipe
- Preheat an oven to 160°c/320 f.
- Line a deep square baking tray (20cmx20cm) with baking paper.
- Separate the eggs and whisk the whites to a stiff peak with a tiny drop of lemon juice.
- Beat the egg yolks with the vanilla, sugar and 1 tablespoon of warm water for a couple of minutes… you’re best off using a hand mixer.
- Beat in the melted butter and zest of the orange.
- Mix in the flour and only then stir through the milk.
- Fold in the egg whites (in two batches), until evenly combined. Use light hand whisking.
- Pour the batter into the baking tin and cook for 50-60 minutes until the top is golden and puffed and the middle is set but with a generous wobble.
- Allow to cool completely (at least 3-4 hours) before slicing into the cake.
Source: http://sortedfood.com/#!/custardcake/
No comments:
Post a Comment