MAGIC Custard Cake

• 4 eggs, separated
• 3/4 cup of caster sugar
• 1/2 cup of melted butter
• 1 teaspoon of vanilla extract
• 3/4 cup of plain flour, sifted
• 2 cups of warm milk
• 1/4 cup of icing sugar to decorate

Step 1. Preheat your oven to 180C and line a 20cm square cake tin with baking paper.

Step 2. Whip the egg whites in a bowl, until they reach stiff peaks. Set aside.

Step 3. Place the egg yolks and caster sugar together in a large bowl and use an electric mixer to beat until they have combined and are light and frothy.

Step 4. Gradually add the melted butter and vanilla extract. Then add the sifted flour a few spoonfuls at a time followed by the lukewarm milk. Continue beating on low until well combined.

Step 5. Add the egg whites to the bowl and gently fold together the mixture.

Step 6. Pour the batter into the cake tin and bake for 35-45 minutes or until a golden crust has formed on top of your cake and the cake no longer jiggles.