Description
Trix Custard Cake is a playful twist on the classic custard cake, featuring creamy layers, bright orange flavor, and a colorful topping of whipped cream, Trix cereal, and cherries. A nostalgic, fun dessert that’s as beautiful as it is delicious.
Ingredients
Units
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- 1 tablespoon unsalted butter
- 1 tablespoon flour (for dusting pan)
- 2 cups Trix cereal
- 4 eggs, separated
- 1 tablespoon orange extract or orange liqueur
- 1 tablespoon water
- 1/2 cup + 2 tablespoons sugar
- 1/2 cup melted butter, cooled
- 3/4 cup flour
- 2 cups whole milk, lukewarm
- Confectioner's sugar (for dusting)
- Heavy whipping cream (for garnish)
- Maraschino cherries (for garnish)
- Lime zest (for garnish)
- Extra Trix cereal (for topping)
Instructions
- Preheat oven to 325°F. Grease an 8×8-inch baking dish with butter and lightly dust with flour.
- Separate eggs. Beat yolks with sugar until pale and creamy. Add melted butter, orange extract, and water, then mix until smooth.
- Gradually whisk in flour, then slowly add lukewarm milk until fully combined.
- In a separate bowl, beat egg whites to stiff peaks. Gently fold them into the batter, leaving it slightly lumpy.
- Pour half of the batter into the baking dish, sprinkle with half the Trix cereal, then pour in the remaining batter.
- Bake for 50–55 minutes, or until golden on top and the center jiggles slightly.
- Cool completely, then refrigerate for at least 2 hours.
- Dust with confectioner’s sugar and garnish with whipped cream, cherries, lime zest, and extra Trix before serving.
Notes
- Use lukewarm milk to help create the signature custard layers.
- Beat egg whites until stiff for the best texture separation.
- Allow the cake to chill before slicing for cleaner layers.
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 24g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg