CUSTARD CAKE

4 eggs, at room temperature

1 tsp vanilla

¾ C white sugar

½ C butter, melted

¾ C flour

2 C milk, lukewarm

icing sugar for dusting cake

Preheat oven to 325°F. Grease and line 8” pan with parchment paper.

Separate eggs and beat egg whites until stiff and set aside.

Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two minutes. Add the flour and mix in until fully incorporated.

Slowly add the milk and beat until well mixed. Add the egg whites, a third at a time and gently fold them into the batter using a spatula.

Pour batter into baking pan and bake for approximately 1 hour or until the top is lightly golden.

Cool and dust with icing sugar.