It was exactly a year ago since I last bake a Magic Custard Cake.
This cake was so popular that there was a recipe book specially about these lovely Magic Custard Cakes.
I am kinda oldie and I liked revisiting my old bakes and re-baked them again. Being rather traditional about my flavors, I hadn't been that adventurous yet and I would be baking the basic Magic Custard Cake, which never failed to attract me.
What was so special about this cake???
If you could see from my picture below, you could see 3 different layers,
1. The sponge layer,
2. The custard layer and
3. The hard custard layer.
This cake, when baking, would rise beautifully BUT, would shrink tremendously as well. But don't worry about that, it's the magical texture you would be expecting INSIDE the cake.
And everyone's Magic Custard Cake would differ and there's no right or wrong about this cake, so long as you get the 3 layers cake texture.
Have the Magic Custard Cake chilled for at least 1 hour, dust them with some icing sugar and garnished them with some fresh fruits and it would serve as a fantastic dessert.
Till then... I hope I would try to explore new flavor in the near future...
we're I am enjoying our my chilled Magic Custard Cake.
Magic Custard Cake
(recipe as adapted from Colorful Cakes by Mabel Mendez )
4 egg yolks
150g icing sugar
125g unsalted butter, melted
1 tbsp water
115g plain flour, sieved
500g lukewarm milk
1 tsp of vanilla essence
4 eggs whites
1/4 tsp of cream of tar tar
pinch of salt
1. Lightly grease and lined a 8 x 8 inch square pan.
2. Melt the butter and set aside to let it cool. Warm the milk to lukewarm and set aside.
3. Whip the egg whites, cream of tar tar & salt until stiff peaks. Set aside.
4. In another mixing bowl, cream the egg yolks and icing sugar until light and fluffy. Add in the melted butter and 1 tbsp of water, continue creaming, about 2 minutes, until evenly incorporated. Add in the flour and mix until evenly incorporated.
5. Using a hand whisk, gently beat in the milk and vanilla essence, until everything is well blended. (batter will be runny)
6. Using a spatula, fold in 1/3 of the egg white, repeat until all the egg whites are folded in. (Batter will appear curdy, just fold in until no big curds are seen).
7. Pour the batter into the prepared pan and bake in a preheated oven of 160C for about 50-60 minutes, or until a skewer comes up clean.
8. Remove the cake from oven, be gentle as the cake is soft & wobbly. Allow it to cool completely on a wire rack. Chill the cake in the fridge for at least 1 hour. Slice the cakes into desired shapes and dust with icing sugar.
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