One batter, layered custard cake

Instructions

1. Preheat oven to 160 C (standard oven). Butter a 20cm x 20cm square cake tin. Beat egg whites with a mixer until stiff peaks form. Set aside.
2. Place the egg yolks and sugar in a bowl and beat until it turns pale yellow - about 1 minute. Add the vanilla extract and butter and beat until well incorporated. Add the flour and beat until just combined. Pour the milk in slowly while beating, and beat until well combined.
3. Use a spatula to fold in the egg whites in the batter, one third at a time, until just incorporated. You don't want to knock the air out of the egg whites. Don't worry if there are a few egg white lumps in the batter. The batter should be very thin, almost like a thick pouring cream.
4. Pour the batter into the prepared cake tin.
5. Baking Directions: Bake until the top is golden brown and the cake does not "jiggle" when you gently shake the tin - around 50 minutes. Check the cake at 30 minutes - if the top is already golden brown but the cake is not yet set (i.e. it jiggles), cover loosely with foil and return to the oven, 10 minutes at a time, until set.
6. Allow to cool in the tin for 10 minutes, then turn out onto a cooling rack. Cool completely before serving.
7. Cut into 9 serving size portions. Dust with icing sugar just before serving. Serve with strawberries.

• Servings : 9
• Ready in : 55 Minutes
• Course : Dessert and Snacks
• Recipe Type : Cakes, Pies and pastry, Dessert, Easter Recipe Collection, Easter Recipes, Snack
• Ingredient : Butter, Caster sugar, Caw-milk, Eggs, Flour, Milk, Sugar, Vanilla