School Cake with Custard
Ingredients: butter, granulated sugar, eggs, all-purpose flour, baking powder · 90 min cook time · 450kcal · ~₩10,300
Ingredients
200g butter, 200g granulated sugar, 3개 eggs, 200g all-purpose flour, 2teaspoons baking powder, 1teaspoon vanilla, 1pinch salt, 2개 egg yolks, 50g granulated sugar, 1teaspoon cornstarch, 150mL milk, 150mL cream, 0.5teaspoon vanilla, 1tiny pinch salt, 250g powdered sugar, 2tablespoons water
Instructions
1. Prepare a square brownie pan by greasing it and lining it with parchment paper. Cut a strip of parchment longer than the pan and to the width of the bottom. Grease the pan so the parchment sticks and to lubricate the sides. Lay the strip in, using the long ends as a sling. Crease the ends backwards to prevent them from flopping into the batter.
2. In a bowl, combine 200g of softened butter and 200g of granulated sugar. Beat them together with electric beaters on high speed until fluffy and light, resembling whipped butter.
3. Add three eggs to the butter and sugar mixture, one at a time, beating well after each addition until smooth.
4. Stir in 1 teaspoon of vanilla, 2 teaspoons of baking powder, and a tiny pinch of salt (if using unsalted butter).
5. Add 200g of all-purpose flour to the mixture. Mix until just combined and smooth. The batter should resemble cookie dough.
6. Spread the batter evenly into the prepared pan, ensuring it reaches the edges. It will melt and spread further in the oven.
7. Bake the cake at 325°F (160°C) if using a convection oven, or 350°F (175°C) for a conventional oven, until a toothpick inserted into the center comes out with little or no crumbs.
8. While the cake bakes, prepare the custard. In a bowl, combine 2 egg yolks, 50g of granulated sugar, a tiny pinch of salt, and 1 teaspoon of cornstarch. Mix these ingredients together until smooth, ensuring no lumps.
9. Add 150mL of milk and 150mL of cream to the egg yolk mixture. Whisk until well combined.
10. Pour the custard mixture into a saucepan and place over direct heat. Continuously whisk until it comes to a simmer and thickens. Once it thickens and you feel the whisk drag, immediately remove it from the heat.
11. Stir in 0.5 teaspoon of vanilla into the hot custard.
12. Transfer the custard to a clean bowl and allow it to cool. To speed up cooling, place the bowl in an ice water bath and stir every few minutes.
13. Once the cake is done, let it cool in the pan for a minute to solidify. Then, use the parchment paper sling to lift it out and transfer it to a cooling rack. Peel off the parchment paper and let the cake cool completely.
14. Prepare the water icing by combining 250g of powdered sugar with 2 to 3 tablespoons of water. Start with 2 tablespoons and add more gradually until it forms a fluid consistency, not a thin glaze.
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