MAGIC CUSTARD CAKE.

What You'll Need

• 480ml milk
• 1 vanilla pod
• 4 medium eggs, separated
• 130g confectioners' sugar
• 1 tablespoon water
• 125g butter, melted and cooled
• 115g all-purpose flour
• pinch of salt
• few drops of lemon juice

How to Make It

1. Preheat oven to 165°C. Butter a square 22×22 cm baking pan and set aside.
2. Pour milk into a saucepan. Split vanilla pod open, scrape out the seeds and add them to the milk, together with the pods. Put the saucepan on medium heat and bring mixture almost to the boil. Remove from heat and let it steep until the milk cools (it should still be warm, but not too warm).
3. Beat egg yolks with confectioners' sugar and water until light and fluffy. Add melted butter and mix until well combined. Mix flour with salt, sift to get rid of any lumps and whisk into the egg and sugar mixture. Strain the milk, pour it into the batter and whisk until well incorporated. In a standing mixer, beat egg whites with lemon juice until stiff peaks form. Gently fold the egg whites into the batter, 1/3 at a time. Repeat until all of the egg whites are folded in. The batter will be very runny and that's fine.
4. Pour the batter into the prepared pan and bake for 55-60 minutes. If the top starts browning too quickly, cover the cake with a piece of parchment paper. The cake should still have a slight jiggle in the middle.
5. Cool the cake completely and then place it in fridge for at least 2 hours. Sprinkle with confectioners' sugar before serving.

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