Chiffon Egg Custard Cake

By ctozzi

Ingredients

• 4 eggs at room temp, separated
• 1 tbsp water
• 1/2 cup and 2 tbsp sugar
• 1 stick butter, melted (approx 45 seconds in the microwave)
• 3/4 cup flour (I used cake flour)
• 2 cup milk
• Powder sugar for dusting

Details

Adapted from melscreativecorner.blogspot.com

Preparation

Step 1

Whip the egg white until stiff peaks form, set aside
Beat egg yolks and sugar together until it reaches a light yellow color, add in melted butter and water, beat until well incorporated. Add in flour and mix well.
Add in milk slowly about 1 cup at a time each time mixing well before adding the next portion. Once milk is all added, beat until everything is well mixed.
Fold or stir in egg whites
Bake at 325 degrees for 60-70 minutes or until it is golden brown