magic custard cake

magic-custard-cake

I finally tried this amazing cake. Yeah, I jumped on the magic custard cake bandwagon very late.

I’ve seen many bloggers making this cake a couple of years back. For some reason, the thought of folding in egg whites into that much liquid worried me, so I didn’t attempt it.

After the unintentional ‘magic cake-alike’ date cake I made a while back, I decided to give this a try.

Don’t let the ugly appearance fool you. Inside is lovely magic.

Magic custard cake (adapted from anncoo journal; originally from decoracion de mabel)

  • 5 eggs, separated (I used eggs that weighed 60 grams each, with shell)
  • 140 grams icing sugar
  • large pinch of salt
  • 113 grams unsalted butter, melted and cooled to room temperature
  • 1 tbsp water
  • 115 grams all-purpose flour
  • 480 ml milk, slightly warm (I used 445 grams milk and 35 grams water)
  • 2 tsp vanilla extract
  • 1 tbsp caster sugar
  1. Line a 8 x 8 x 3 inches pan. Preheat oven to 160 C.
  2. Beat egg yolks with icing sugar and salt until lighter in colour and thick.
  3. Add in melted butter and water and mix until combined.
  4. Add in flour and mix until combined.
  5. Add in milk and vanilla extract and mix until combined.
  6. Whisk egg whites with 1 tbsp caster sugar until slightly over stiff peaks. Not too grainy though.
  7. Mix in 1/3 of meringue to the egg yolk mixture using a whisk.
  8. Fold in remaining meringue in 2 parts using a whisk or a spatula. Resist over-folding.
  9. Pour into prepared pan and bake for 45-60 minutes. I baked my cake for 55 minutes. A piece of foil was placed on top to prevent the cake browning too fast on the 20th minute.

magic-custard-cake1

The taste is quite fantastic. Soft souffle with creamy fragrant custard in the centre and a fudge bottom.

Notes:

  • I ran out of milk. So I topped up with water. Works okay. I was using full-cream full fat fresh milk.
  • I used 5 eggs because I did not have any 70 gram eggs. Turns out the 8 inch pan might be a bit too small. My cake rose quite high, above the 2 inch parchment paper extension at the sides of the pan, hence the ugly collapsed look. Upon cooling it shrank until shrivelled and uneven, especially the sides and was very painful to look at. Still nice to eat though.
  • I did not use a mixer when making this cake. Everything was done manually with a whisk, a spatula, a copper bowl and a stainless steel bowl. Not very much cleaning up to do! My favourite kind of baking. 🙂
  • If you should make this cake and it does not succeed, or you just want to know more about the magic of this cake, KitchenTigress gives very clear explanations and instructions.
Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s