Chiffon Egg Custard Cake

By ninebirch

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

Preparation

Step 1

Use a 9" square pan ungreased


1.Whip the egg white until stiff peaks form, set aside

2.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.

3.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.

4.Fold or stir in egg whites

5.Bake at 325 degrees for 60-70 minutes or until it is golden brown