COOK WITH ELIZABETH CUSTARD CAKE

Press, Volume CIII, Issue 30541, 9 September 1964, Page 2

COOK WITH ELIZABETH CUSTARD CAKE

This custard cake is fascinating to look at, and, as far as eggs and butter are concerned, surely one of the most economical on record, but it does not taste of economy as some do, for its ' texture is fine and soft. Bake it in a meat dish or make two cakes, one nine i inches square, the other seven inches square, and all with only two ounces of butter and one egg yolk. Custard Cake calls for about half a large block of chocolate, but that makes it unusual walnut and chocolate sugar topping also. Ingredients: ■ 3oz dark chocolate 1 cup milk 1 egg yolk 2oz butter 1 bare breakfast cup sugar i cup milk breakfast cups flour 1 teaspoon salt 2 teaspoons baking powder 1 teaspoon soda 1 teaspoon vanilla Topping: About 8 walnut halves loz chocolate 2 teaspoons sugar Method: In a saucepan (choose a fairly large one for the whole cake is mixed in it) place 3oz dark chocolate. Set in a large pan of boiling

water and melt. Whisk one egg yolk and one cup of milk thoroughly, and stir into the chocolate. Cook, stirring, until smooth and slightly thickened. Remove from heat and add 2oz butter and a cup of sugar and stir until the sugar is dissolved. Stir in half a cup of milk, then sift in one and a half cups of flour and half a teaspoon salt. With a rotarybeater, whjsk until smooth Sprinkle over one teaspoon soda pressed free of lumps, and two teaspoons baking powder. Add vanilla and beat just to blend the powders through. Pour into a large buttered baking dish. Cut thin shavings of walnuts to sprinkle over the top and bake at 375 degrees until firm when tested with a finger. Turn out on to a wire rack, then immediately back on to a flat board. With a course grater, flake remaining chocolate over the cake. Sprinkle with two teaspoons sugar.