Vanilla Yummy Good Custard Cake

Custard Cake is soft and creamy, just melts in your mouth. You've got to try this amazing, triple-layered cake. A custard-like vanilla filling separates a light, fluffy layer from the top and a dense cake layer from the bottom to create the single biggest best vanilla cake recipe, that you will ever make.

Ingredients

1/2 cup of unsalted chocolate, warmed and gently cooled.

2 cups of milk and lukewarm

1 and 1/4 cups of powdered sugar

4 eggs-separate

1 tablespoon of water

1 cup (115 g) of flour

2 teaspoons of vanilla extract

Powdered sugar for dust

Preheat the oven to 325 degrees F

Lightly grease,  8×8 inch baking dish,  put to set aside. 

Whip the egg whites till stiff peaks are formed, set aside.

Beat the egg yolks and the powdered sugar until they are pale yellow.

Mix in the melted butter and a tablespoon of water until blended evenly.

Mix in the flour until it is evenly blended.

Beat slowly the milk and vanilla extract until well blended.

Fold the egg whites in until all the egg whites are folded in. 

Pour the mixture into the pan and bake for 40-60 minutes (until the cake is just hardly jiggly in the center of the pan).  S tart checking after 40 minutes.

If the top starts to brown too quickly before a minimum of 40 minutes, you can cover the cake with aluminum foil.

Before dusting, cool the cake entirely. 

Also cooled, it's going to be slightly jiggly, because it has a fluffy layer in the center.