Melt the butter or margarine in a saucepan. Remove from heat and add the wheat flour. Add the milk gradually, stirring constantly. Incorporate the egg yolks, salt, and cook over low heat, stirring constantly, for 5 minutes until a smooth and thick cream is obtained. Remove from heat, add the well-beaten eggs, and mix thoroughly. Allow to cool, then add vanilla and mix well. This part of the custard can be prepared 1 or 2 hours in advance. Add the egg whites just before placing the custard in the oven. Preheat the oven to moderate temperature (170°C) for about 15 minutes before baking. Grease a sponge cake pan with butter or margarine and dust it with sugar. The sponge cake pan should be sufficient height to accommodate the custard after it rises. Bake for approximately 30 minutes, or until lightly golden.
Melt the butter or margarine in a saucepan. Remove from heat and add the wheat flour. Add the milk gradually, stirring constantly. Incorporate the egg yolks, salt, and cook over low heat, stirring constantly, for 5 minutes until a smooth and thick cream is obtained. Remove from heat, add the well-beaten eggs, and mix thoroughly. Allow to cool, then add vanilla and mix well. This part of the custard can be prepared 1 or 2 hours in advance. Add the egg whites just before placing the custard in the oven. Preheat the oven to moderate temperature (170°C) for about 15 minutes before baking. Grease a sponge cake pan with butter or margarine and dust it with sugar. The sponge cake pan should be sufficient height to accommodate the custard after it rises. Bake for approximately 30 minutes, or until lightly golden.
