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Vanilla Pudding Cake

Vanilla Pudding Cake Recipe

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 4 large eggs, separated
  • 1 cup (200g) granulated sugar
  • ½ cup (113g) unsalted butter, melted and cooled
  • 1 cup (120g) all-purpose flour
  • 2 cups (480ml) whole milk, lukewarm
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • powdered sugar, for dusting

Method
 

  1. Preheat oven to 325°F (160°C). Butter an 8-inch square baking dish.
  2. Beat egg whites and salt until stiff peaks form.
  3. In a large bowl, whisk yolks and sugar until pale and thick. Add melted butter, then flour. Gradually whisk in lukewarm milk and vanilla until smooth.
  4. Fold egg whites into the batter in two additions with a spatula until no large streaks remain.
  5. Pour into the prepared dish and bake 55 to 60 minutes, until the top is golden and the center jiggles gently. Cool at least 30 minutes, dust with powdered sugar, and serve.

Notes

The cake needs a 30-minute rest after baking so the custard layer can set. Serve it warm, at room temperature, or chilled right from the fridge. Chilling overnight will give you a much firmer, sliceable custard that’s almost like a pudding cheesecake.