Fresh and flavourful lemon magic custard cake, with three layers and textures.
Lemon Magic Custard Cake
Yield:
±16
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
1 hour
Creamy three layered lemon custard cake, made from one batter.
Ingredients
- 5 Egg Whites*
- 30 grams of Sugar
- 5 Egg Yolks*
- 250 grams of Sugar
- 160 grams of Melted Butter*
- 1 teaspoon of Vanilla Extract
- 4 grams of Lemon Zest
- 150 grams of Flour
- 100 grams of Lemon Juice
- 400 grams of Lukewarm Milk
- Optional: Whipping Cream
- Optional: Quartered Lemon Slices
Instructions
- Preheat your oven to 170 degrees Celsius.
- Prepare your brownie pan (22,5 cm × 22,5 cm × 5 cm) by lining the pan with baking paper.
- Combine the egg yolks and the larger amount of sugar.
- Whip up the egg yolks until they reach the ribbon stage.
- Add in the melted butter, lemon zest and vanilla extract slowly, while mixing.
- Now add in the flour and mix well.
- Slowly add the lukewarm milk and lemon juice, while mixing.
- In a separate bowl, add in the egg whites and smaller amount of sugar.
- Whip up the egg whites to stiff peaks.
- Fold the egg whites into the batter gently, in three additions.
- Pour the batter into your prepared cake pan.
- Bake the cake for 30 to 45 minutes.
- Let it cool completely.
- Optional: Decorate with whipped cream and lemon slices.
- Cut into squares.
When is it done?
You'll know the cake is done when a golden crust has formed on top of the cake. The center will still be slightly jiggly.
Notes
*Make sure this ingredient is at room temperature.