Lemon Custard Cake

Today is 7 Syawal 1434H and I'm still on vacation :) . I'll be back in the office tomorrow so today I have my close families coming over for Raya Lunch. I made some fish curry, ayam masak merah, nasi putih, ulam kacang botor and some soup and ayam kicap for the kids. For dessert, I made some tiramisu in a cup, carrot cake (recipe follows in the next post) and my first attempt of Lemon Custard Cake. According to Williams Sonoma, it also called magic cake as it bakes, it will finally form one layer of lemon custard at the bottom and a light-textured lemon cake on top.

Ingredients:

1 cup milk

1/2 cup heavy cream

3 large eggs, separated

1 tbsp grated lemon zest

1/4 cup fresh lemon juice, strained

3 tbsp melted butter

1/4 tsp cream of tartar

1/2 cup white sugar

1/4 cup all purpose flour

1/8 tsp salt

Instructions:

1. Position a rack in the middle of the oven and preheat to 180C.
2. Have ready a 9 inch pie dish with 1 3/4 - 2 inches deep.
3. In a medium bowl, whisk together milk, cream and yolks until blended, Whisk in the zest, lemon juice and melted butter. Set aside.
4. In a large mixing bowl, combine egg whites and cream of tartar. Using a stand mixer fitted with a whisk attachment, beat until the egg white forms a soft peak, slowly add 1/4 cup sugar and continue beating until firm glossy peaks form.
5. In a large bowl, stir together the flour, salt and the remaining 1/4 cup sugar. Whisk in the milk mixture until smooth. Using a silicone spatula, gently fold in half of the egg whites mixture until just combined. Add the remaining egg whites and fold in until fully incorporated. Pour into the pie dish.
6. Bake until set about 30 minutes. Cool on wire rack.