How to Make Vanilla Custard Cake
Mix the ingredients: Mix the almond flour and arrowroot flour together. Separate the egg whites from the yokes. Whip the lemon juice and egg whites together until stiff peaks form.
Combine the batter ingredients: Beat the honey and egg yolks until airy and light. Add in the vanilla seeds and coconut oil and beat again. Add the flour mixture to the egg yoke mixture and mix well to combine. Add the almond milk and mix. Carefully fold in the egg whites, one-third of the batch at a time. Repeat the folding process until all the egg whites are folded in.
Bake: Scoop the batter into the baking dish and bake for 45 to 60 minutes or until the custard cake is barely jiggly in the center. If the top browns too quickly before the minimum baking time of 45 minutes, cover the cake with aluminum foil until done.
Refrigerate: Let the cake cool completely to room temperature, then refrigerate for a minimum of one hour before serving.
Make-Ahead and Freezing Instructions:
To Make-Ahead: You can make your custard cake three to five days in advance. Make sure to keep it refrigerated to prevent spoiling. To prevent drying out in the fridge, store in an airtight container.
To Freeze: Custard cake freezes really well. Make sure to cut the cake into cubes and separate them with wax paper for easy removal and to stop them from sticking together. Defrost the custard cake in the fridge overnight or leave it on the counter to speed up the process.
(You may also like: Famous Vanilla Cake)
Ingredients
- 4 eggs, separated
- ¾ cup honey
- 1 cup almond flour
- 2 tbsp arrowroot flour
- 1/3 cup liquid coconut oil
- ¾ cup almond milk
- seeds from one vanilla pods or 1 tsp pure vanilla extract
- ¼ tsp lemon juice
Directions
- Preheat oven to 325°F.
- Line the sides and base of an 8"x8" baking dish with parchment paper or grease it with coconut oil. In a small bowl mix the almond flour and arrowroot flour. Whip the egg whites and lemon juice to stiff peaks and set aside.
- In a large bowl beat the egg yolks and honey until light. Add in coconut oil and vanilla seeds and mix well. Add the almond flour mixture and mix well to combine. Add the almond milk and mix well. Carefully fold in the egg whites, 1/3 at the time. Repeat until all the egg whites are fold in.
- Pour the batter into prepared baking dish and bake for 45-60 minutes or until cake is barely jiggly in the center. If the top browns too quick before the minimum of 45 minutes, then cover the cake with aluminum foil and bake it, covered, until done.
- Let the cake cool completely to room temperature then refrigerate for minimum one hour before serving.
Servings
Time
Notes
Don’t over mix: Make sure your egg whites are whipped to stiff peaks for a light and airy texture but don’t overdo it. Whip only until peaks form to prevent your eggs from deflating again.
Fold in the egg, don’t mix: When folding in egg whites, do it gently to maintain the cake’s fluffiness. Mixing the whites into the batter will cause it to lose its fluffy texture and deflate the cake.
Adjust while baking: Adjust baking time as needed; the cake should be barely jiggly in the center. If the top of the custard cake turns golden too quickly, cover it with foil and continue baking.
Use room-temperature eggs: To make sure your batter mixes properly, make sure all your ingredients are at the same temperature. This includes your eggs.
Mix continuously: While adding almond flour and other ingredients, continue mixing to prevent lumps from forming in the batter.
Add a personal touch: Personalize with a sprinkle of ground cinnamon or nutmeg on top for added warmth and flavor.