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Magic 3 Layer Custard Cake

kept byShelbs

The safest way to get the baking time right is to follow these directions:
a) The cake is ready when the top is golden brown and the cake doesn't "jiggle" when you gently shake the pan. If it jiggles, there is still raw batter inside.
b) I found that 4 of the 5 times I made it, the top became golden brown before the cake was set.
c) So to get the bake time right, check it first at 30 minutes. If the top is golden brown, cover loosely with foil and return to the oven until the cake is set. Check every 10 minutes - any longer, and you'll risk the cake overcooking.

3. Tor get the cake out of the tin, just turn it out like a normal cake. The custard is set, it is not like super soft jelly. What I do is place a cutting board on top of the tin, flip it upside down (it slips right out) then place a cooling rack on top then flip it again (so you end up with the right side up on the cooling rack).


4 eggs, yolks and whites separated (at room temperature)
¾ cup sugar (150g) (ordinary or caster sugar)
1 tsp vanilla extract
1 stick unsalted butter, melted (4oz / 125g / ½ cup)
¾ cup plain all purpose flour (4oz / 115g)
2 cups milk (lukewarm) (full fat or low fat but not zero fat) (500 ml / 1 pint)

To Serve (optional)
Icing sugar (powdered sugar), for dusting
Fresh strawberries
Whipped cream



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