Custard Cake

4 Medium Eggs.

1 Tspn  Vanilla Ess

150g Caster Sugar.

125g Melted Butter.

90g Plain flour.

480ml Lukewarm milk. 

Oven Temp. 170C (fan 150C ) , 325F, Gas 3.

Grease and line an 8in (20cm) square baking tin or dish with baking parchment.

Separate the eggs and whisk the whites until stiff.Set aside.

Beat the egg yolks and sugar until light.

Add the butter and Vanilla and beat for a further 2 mins.

Carefully fold in the sieved flour and mix until clear.

Steadily stream in the lukewarm milk whilst mixing to fully incorporate.

Add the beaten egg whites in 3 lots, carefully folding in each addition.

Do not over mix but ensure that all ingredients are blended.

Pour  mixing into the prepared tin/dish and bake  for approx 60 mins.

When baked the top should be a light golden colour.

Allow to cool  and then dust with icing sugar.

Cutting and dividing can be carried out whilst still in the tin or....

when fully set, carefully lift out of the tin using the lining paper.

Mark into 9 squares (3x3) and cut with a suitable knife.

As this is basically a dairy product we would advise that it be stored in a refrigerator and eaten within 4 days.