A big thank you to Terri for trying this recipe out for us from Old Time Cooking Recipes. It was a big hit for Terri and I look forward to trying it myself! Cake and custard – my favorite combination! This blog has so many fun old fashioned recipes – be sure to check it out! Terri used a 9 inch pan and be sure to check out the amount of grams on your sticks of butter at home. The recipe calls for 1 stick or 125 grams, but one stick of butter from the brand at my house is 113 grams, so be sure to check that out.
4 eggs, separated, at room temperature
1 Tbsp water
1/2 cup + 2 Tablespoons (5.3 oz, 150 g) sugar
1 stick (125 g) butter, melted
3/4 cup (4 oz, 115 g) flour
2 cups (500 ml) milk, lukewarm
2 tsp vanilla extract
Mix egg whites until stiff.
In another bowl, beat the egg yolks with the sugar, water and vanilla until light. Add melted butter and continue beating for another minute. Then add the flour and mix it in.
Add the milk (it has to be lukewarm, otherwise the butter will harden) and beat until well incorporated.
Gently fold in beaten egg whites using a spatula.
Pour batter into a greased 8 inch x 8 inch (20 x 20 cm) baking dish baking dish (do not use spring form because batter is too liquid and the pan could leak) and bake in preheated 325 F oven for about 60 minutes or until the top is golden.
Cool in the pan for at least 3 hours. Serve prinkled with powdered sugar.