Description
A moist, custardy eggnog cake made light with whipped egg whites and finished with powdered sugar and nutmeg.
Ingredients
Scale
- 2 cups prepared eggnog, lukewarm
- 4 eggs, room temperature, separated
- 1/8 teaspoon white distilled vinegar
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 1/2 cups confectioners’ sugar (plus more for dusting)
- 1 cup all-purpose flour (or gluten-free flour blend)
- 3 tablespoons dark rum (or additional eggnog)
- 1 teaspoon vanilla extract
- Whole nutmeg (for grating on top) or ground nutmeg for sprinkling
Instructions
- Preheat the oven to 325?F (165?C) and grease an 8×8-inch baking pan with butter; set aside.
- Warm the eggnog in the microwave for about 1?1 1/4 minutes in 15-second increments until lukewarm.
- In a bowl combine the room temperature egg whites and vinegar and whip on high speed until stiff peaks form; set aside.
- In a second bowl beat the egg yolks and confectioners’ sugar until pale and combined, then gradually add the melted butter and mix on low until incorporated.
- Slowly add the flour to the yolk mixture and mix on low speed until well blended.
- Combine the rum (or additional eggnog) and vanilla with the warmed eggnog, and with the mixer on low speed slowly pour the eggnog mixture into the batter; the batter will be very liquid.
- Gently fold the whipped egg whites into the batter in four additions, keeping some small lumps of egg white; the batter will remain fairly liquid.
- Pour the batter into the prepared pan and bake for 50?55 minutes; the top will turn golden and the cake may still jiggle slightly when done.
- Let the cake cool completely on a wire rack (about 3 hours), or cool for 30 minutes, cover with foil, and refrigerate for at least an hour.
- Before serving, sprinkle the top with confectioners’ sugar and freshly grated nutmeg (or ground nutmeg) to taste.
- Prep Time: 30 mins
- Cook Time: 50–55 mins