zesty custard cake
Ingredients:
4 eggs, at room temperature
1 tsp vanilla powder or vanilla extract
1 cup sugar
110g butter, melted
¾ cup all purpose flour
2 cups milk, lukewarm
2 tsp finely grated lemon zest
1 tsp extra grated lemon zest for topping
1 tbsp powdered sugar for dusting
Directions:
1. Preheat oven to 160C.
2. Grease a 30cmx17cm baking pan and line it with parchment paper.
3. Separate eggs whites and yolks.
4. Beat egg whites in a bowl until stiff and put aside.
5. Whisk egg yolks, vanilla powder and sugar until creamy.
6. Add melted butter and mix for half a minute.
7. Add the flour and mix it with a spatula until incorporated well.
8. Pour the milk gradually and continue beating.
9. Add in the egg whites, one third at a time and gently mix with a spatula.
10. Fold in the grated lemon zest.
11. Pour this very runny batter into the baking dish and bake for 60 minutes.
12. Let it cool and dust with powdered sugar.
13. Top the slices with freshly grated lemon zest and serve.
14. You can put it in the refrigerator and serve it cold as well.
