Thursday, July 17, 2014

Recipe: Magic Custard Cake 魔术卡士垯蛋糕

Introducing the famous Magic Custard Cake which has totally overwhelmed the baking-sphere. I have been seeing this like every single day on homebaker's blog? What's so magical about the cake you may wonder. 

Think a single batter recipe which yield 3 different textures in one cake. How on earth is it possible?! 

Ingredients (modified from here):
100 g Butter
      2 cups Milk
      4 Eggs, separated 
      150g Icing sugar 
      1 tbsp Water
      1 cup  Plain flour, sifted.
      1 tsp Vanilla extract
      extra icing sugar for dusting 

1. Preheat the oven to 160C. Line a 8 x 8 inch square cake pan. 
2. Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
3. Whisk the egg whites to foamy and add 1 tablespoon of sugar into it, continue to whisk to stiff peaks. Set aside.
4. In another mixing bowl, whisk the egg yolks and icing sugar until light. Mix in the melted butter and the tablespoon of water for about 2 minutes or until well mixed. 
5. Mix in the flour until well mixed Slowly beat in the (not so warm) milk and vanilla extract until everything is well mixed.
6. Fold in the egg whites, 1/3 at a time with a rubber spatula. Repeat until all of the egg whites are folded in
7. Pour the batter into the prepared pan and bake for 60 minutes or until the top is golden. Allow cake to completely cool. Best to chill the cake for few hours before cutting as the cake will be very soft after baked.

The magic in the cake is that the cake mixture is very thin due to the small amount of flour used, compared to the large amount of milk in the recipe. As flour is heavy, it will sink to the bottom to form a dense layer. The egg yolk will remain in the centre to form the custard. The egg white when beaten stiff formed little air bubbles which float to the top and create a souffle layer. (which is normal for the cake to shrink after cooling down)  

Another point to note, you are likely to see big curds after adding the egg white to the watery milk batter. Do not discard when you see this happen, IT IS PERFECTLY NORMAL. Just continue folding the egg white until it becomes really small or disappear. 

You will be amazed when the cake reveals three different textures after you have trimmed the sides of the cake! My bottom 'kueh-like texture' layer was very distinct. However, my top and middle layers weren't very distinct. :/ 

Nonetheless, it tasted very good still! Anyway, it tasted even better after chilling! 

Let me know how do you feel about the cake if you've baked ya? ^^


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