Preparation time
15min
Total time
1h 0min
Portion
4
piece(s)
Level
easy
Ingredients
Vanilla Custard Cake - Copied from Bargain Mums
- 4 eggs, room temp
- 150 g sugar
- 80 g Nuttelex, melted
- 1 tsp vanilla extract
- 180 g plain flour
- 500 g rice milk, luke warm
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 160c. Line a square cake tin with baking paper.
- Get 2
"Closed lid" bowls. Put whisk attachment in 1 "Closed lid" . Separate the eggs. Put the egg whites in the "Closed lid" with the whisk attachment. Put egg yolks in the other "Closed lid" . - Speed 4, whisk egg whites until stiff peaks form (about 2 mins). Set the eggs whites aside. Clean whisk attachment.
- Put whisk attachment into "Closed lid" with egg yolks. Add the sugar to the egg yolks and whisk speed 4 until well combined.
- Continuing whisking and add the melted butter and vanilla extract until well combined.
- Gradually add plain flour and lukewarm milk, alternating between the two. Whisk well between each addition - you might need to stop and check flour isn't caught in the whisk.
- Once combined, with a spatula, gently fold the egg whites into the cake batter.
- Batter will be very runny and lumpy.
- Pour the batter into the prepared cake tin
- Bake for 45 minutes, or until the top of the cake is golden.
- Dust with icing sugar before serving.
Tip
2 x "Closed lid" required
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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