If you ar looking for a winner dessert recipe that is a total crowd-pleaser, you are going to love Gail’s Magical Marmalade Custard Cake Recipe.
Custard is sandwiched between a base layer and a cake lid and boy oh boy, is it ever delicious? If you loved Gail’s Triple Layer Lemon Pie, here’s another to add to your recipe box.
Magical Marmalade Custard Cake Ingredients
1/2 Cup orange marmalade
125g (4.5oz) butter, plus extra for greasing
4 eggs, separated
1/2 cup castor sugar
1 Cup plain flour
500ml (17oz) milk
1 teaspoon white vinegar
1/4 cup icing sugar
How To Make Magical Marmalade Custard Cake
Heat your oven to 160ºC (320F) and line a 20cm (8 inch) square cake tin.
Combine the marmalade and butter in a small saucepan and heat until the butter is just melted.
Set aside to cool slightly.
In the bowl of a stand mixer combine the egg yolks and sugar, beating until pale and fluffy.
Add a tablespoon of cold water and the melted butter and marmalade mixture and whisk to combine.
Add the flour with the mixer set to a slow speed, and when it is incorporated add the milk a little a time until the mixture is smooth.
Separately whip the egg whites to firm peaks and add the vinegar, whisking to combine.
Fold half the egg whites into the batter mixture until combined, then fold in the remaining egg white.
Transfer to the cake tin and bake for 45 minutes or until the top is brown and the edges are well set. The cake should still be very wobbly in the center.
Cool to room temperature in the tin, then chill in the fridge for 2 hours.
Remove, slice and dust with icing sugar to serve.
Gail’s Kitchen Notes:
“I would suggest adding another 5 minutes to the cooking time. I would also add a teaspoon of vanilla bean paste.
Whilst you can’t really taste the Marmalade, if you don’t like it, substitute Apricot Jam instead. I also strained the peel once the butter and jam had melted.”
Gail is mum to three grown children and Nana to six grandchildren. She runs her cooking blog on Facebook from her home in Australia.
She is widely followed and shares recipes for dinners, desserts, and everything in-between. We are thrilled to have her as a WHOot Contributor. Be sure to join her on Facebook here.
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