Orange Custard Cake is a summer twist on a classic magic cake made from only one batter separated into three different layers during the baking process.
- 4 large eggs (room temperature)-separated
- 1 ¼ cup powdered sugar
- ½ cup unsalted butter-melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 cup sifted all-purpose flour
- ½ cup freshly squeezed orange juice
- grated orange zest from 1 large orange
- 1 ½ cups milk-lukewarm
- a few drops of orange food coloring- if desired
- powdered sugar for dusting
- Preheat the oven to 325°F. Line 8×8-inch baking dish with parchment paper leaving overhang the sides, lightly grease with cooking spray, then set aside.
- Whip the egg whites until STIFF peaks form, set aside.
- Beat the egg yolks and sugar until pale yellow.
- Add melted butter, orange zest, and vanilla and mix until evenly combined.
- Add orange juice and mix until combined.
- Mix in flour until evenly incorporated.
- Slowly beat in the milk until well combined. You can whisk it by hand, it’s less messy because the batter will be really thin when you add milk.
- Add egg whites and whisk by hand. You don’t need to fold it in completely. Leave small egg whites lumps. When you pour it in the pan, lumps will float on the surface and create the top layer during the baking. NOTES: The batter is very, very thin!!!
- Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center, but the top is firm to touch). Baking time might vary depending on your oven or pan you use but start checking after 35 minutes. If the top browns quickly, you can cover the cake with aluminum foil. Do not overbake it, or you won’t have custard layer in the center.
- Cool the cake completely before dusting it with powdered sugar.
Store leftovers in the fridge