Finally ...yes finally ! I pick up the courage to bake this Magic Custard Cake !
I read the recipe & video tutorial shared by Cheryl of Bakingtaitai (thanks Cheryl) and I also found another similar recipe by whiteonricecouple .
There's not much difference except a few drops of vinegar used to help stabilize the egg whites after they've whipped to stiff peak in the recipe of White on Rice Couple.
I attempted this Magic cake in 2 different baking pans. 1 baked with a small 750ML rectangle Pyrex dish and another 1 in a square 8"x8" baking pan lined with baking paper. I just fill the square baking pan the remaining batter after I've poured batter on the Pyrex dish. I wanted to see which baking pan yields better texture. Also thinking that in case 1 failed, I have the other 1 to fall back on (LOL), here's the results:
Pyrex dish : the 3 layers are visible ... However the top flour cake layer is fluffy and thicker than custard. The middle layer custard is slightly softer.
Square pan : Gosh ! Ahrgg!! I realised that I didn't grease the baking paper with butter and the whole piece of cake got stuck onto it ! Haiz! How could I have forgotten !!! Unable to cut a nice piece for photo :( But I could see the 3 distinguished layers are almost in equal proportion.
It tasted better when chilled. After this bake, I really got the 'hang of it' to try other flavour like chocolate, pandan etc. Hope will do better 'Magic' the next round. ^-^
Magic Custard Cake
(Recipe adapted from White on Rice Couple)
(Recipe adapted from White on Rice Couple)
Ingredients:113g unsalted Butter
4 Eggs, separated
4 drops White Vinegar
150g Confectioner's Sugar
(I used 145g)
1 Tablespoon Water
115g Flour (Plain flour)
1 teaspoon (5ml) Vanilla Extract
Extra confectioner's sugar for dusting
1) Preheat the oven to 325°F (160°C)
2) Lightly butter or grease a 8"x8" baking dish.
3) Melt the butter and set aside to slightly cool.
4) Warm the milk to lukewarm and set aside.
5) Whip the egg whites and vinegar to stiff peaks. Set aside.
6) Beat the egg yolks and sugar until light. Mix in the melted butter and the tablespoon of water for about 2 minutes or until evenly incorporated.
7) Mix in the sift flour until evenly incorporated. Use a hand whisk and slowly beat in the milk and vanilla extract until everything is well mixed.
8) Fold in the egg whites, 1/3 at a time.
Repeat until all of the egg whites are folded in. For folding in the whites, it is done with more of a gentle whisk/folding motion with the whisk since the batter is so runny. The whites will look a little curd like after mixing them in, just try to mix/fold them to the point where there is no big chunks. (I used spatula to fold the egg whites).
9) Pour the batter into the prepared pan and bake for 45-60 minutes or until the top is golden.
10) Allow cake to completely cool before cutting and then dust with confectioner's sugar.
Linky another milk post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House
Hi Karen! This is so interesting! The cake actually separates into 3 layers? I am very excited to try this cake!ReplyDelete
Oh yes Phong Hong, really excited to see the layers but pls remember to cool the cake completely before cutting it. Happy baking!Delete
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Hi Karen, I did the same thing as you but haven't tried it yet. I think I try with the Pyrex dish first. I remembered Cheryl lined the pan base and sides and the cake can be easily removed. Thanks for sharing your views.ReplyDelete
Hi Kimmy, I greased the Pyrex dish and it was ok, cake easily removed with knife. Lined baking paper with greased butter should be ok too just that I've forgotten to grease the baking paper.ReplyDelete
I see that you have caught the magic custard cake fever too!!! Cough cough sneeze sneeze... Look like I'm getting the fever too. My hands are so itchy now seeing your wonderful success!
Ha ha! Night fever night fever ! Saturday Night Fever song by Bee Gees ... thanks for popping by.Delete
hi karen, thanks for your visit. I just saw someone making this cake today but hv not gone in to read the details. Let me bookmark first this magic cake, that custard layer sounds good to me :)ReplyDelete
Hi Lena, oh yes the cake taste good, happy baking!Delete
You are welcome Karen! Yes, this cake sure taste great after chilled. I feel like performing magic again.... ;pReplyDelete
Hi Cheryl, TQ and will try out other flavour ... yeah perform magic again ^o^!Delete
Wow...this 3 layers magic cake looks special to me! Must be tasty, good job Karen!:)ReplyDelete
Hi Esther, thanks for the compliment.Delete