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Vanilla Custard Cake

From Dothan, Alabama

<p>We serve this chilled with whipped cream and fresh or frozen berries. It is perfect for summer!</p> <p>We usually double this because it is so delicious! It freezes well.</p>
Source: Spring Hill Farm (adapted from the internet) (Entered by Carly Stuart)
Serves: 6-8

4 eggs, separated
1 Tbsp water
1/2 cup sugar
5 Tbsp butter, melted and cooled
3/4 cup flour
2 cups milk
1 Tbsp vanilla extract

Step by Step Instructions
  1. Preheat the oven to 325 degrees. Butter an 8 inch round cake pan. Separate eggs. Add egg whites to a bowl and 1 T water. Beat until stiff. In clean bowl, beat the egg yolks together with the sugar, water and vanilla until light. Beat in the melted butter and beat for 1 minute. Beat in the flour. Add the milk and beat until well incorporated. Gently fold in egg whites to combine. Pour into prepared pan and bake for about 60 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow to cool in the pan for at least 3 hours before putting on a serving plate.