You can easily make this custard cake gluten free by using gluten free flour and icing sugar.

Ingredients (serves 4)

  • 4 eggs whites separated, room temp
  • 1 tsp vanilla extract
  • 3/4 cup sugar
  • 125 g butter (melted)
  • 3/4 cup all purpose flour
  • 2 cups milk (lukewarm)
  • icing sugar for dusting


  1. Preheat oven to approx 180 degrees and grease an 8 x 8 inch dish.
  2. Separate eggs and add the whites to a mixer and beat until stiff. Then place in a bowl and set aside.
  3. Beat the egg yolks and sugar until light. Add the butter and vanilla then beat for 2 minutes.
  4. Add the flour and mix it in until fully incorporated. Slowly start adding millk and beat until everything is well mixed.
  5. Add the egg whites a third at a time and gently fold in with a spatula, repeat until all egg whites are folded in.
  6. Pour batter into a baking dish (will be quite wet) and bake for approximately 60 minutes or until the top is lightly golden.
  7. Cool and then dust heavily with icing sugar.

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