Magic Custard Cake

From the Silk test kitchen

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Servings
12
Total Time
1 hr 30 min

Silk Magic Custard Cake
Ingredients
  • 4 eggs, separated
  • 2/3 cup (150 ml) sugar
  • 1 tsp (5 ml) vanilla
  • 1/2 cup (125 ml) margarine (or butter), softened
  • 3/4 cup (175 ml) flour
  • 2 cups (500 ml) Silk Vanilla Unsweetened Cashew Beverage
  • Powdered sugar, for dusting

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Preparation
  • Preheat oven to 180°C (350°F). Grease and flour a 20 cm x 20 cm (8" x 8") baking dish with tall sides.
  • Beat egg whites until stiff peaks appear, then set aside.
  • In a blender, combine egg yolks, sugar, vanilla, margarine, flour and Silk, blending until smooth.
  • Add to egg whites and mix gently with a spatula until combined.
  • NOTE: Batter will be lumpy with egg whites.
  • Pour batter into prepared  pan and  bake for 60-70 minutes until top turns golden brown and batter no longer jiggles.
  • Cool completely, then cover with plastic wrap and refrigerate.
  • To serve, dust with powdered sugar, cut into squares and pair with fresh berries.