jokomp3.blogspot.com - The first time I made this magic custard cake was more than half a year ago and it was made in Matcha flavour. My family loves it, not only are we amused by the three different textures, it tastes awfully good, believe me!
I made this in orginal flavour for my dearest 91-year-old grandmother's birthday. I have chosen it as it is quite healthy unlike the usual cream loaded cake. The ingredients are simple and the major ingredient used in this recipe is MILK. You will need almost half a carton as 480g is required!
Though this is my second attempt, I am still quite paranoid when I see the big curds after adding the egg white (meringue) to the watery milk batter. Do not discard when you see this happen, just continue folding the meringue 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. The bottom layer is dense and taste like our chinese kueh, the centre layer is soft and custard-like and the top layer is a souffle cake texture. It is truly magical and so delicious that you can't stop at one piece! This cake can be eaten warm or cold. My personal preference is the latter as it tastes even better after chilled.
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Update æ´æ°:
Here's my maiden video done using an iphone with one hand videoing and taking photos while working with the other, very challenging!
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Magic Custard Cake
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主æ:(å¯å8寸,æç¨8"x8"x2"æ´»åºåæ¹æ¨¡)
113å æ ççæ²¹
480å é²ç奶
1大åæ°´
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115å æ®éé¢ç²
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é¢å¤çç³ç²,æ´å¨èç³ä¸å±。
Method æ¹æ³: 1. Lightly grease and line a 8"x8" baking pan with baking paper, height taller than the baking pan by 2~3cm all around.
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2. Melt the butter and set aside to cool slightly. Warm the milk to lukewarm and set aside.
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3。é¢ç²è¿ç,æ¾ä¸è¾¹。
4. Use an electric mixer and whisk the egg whites till foamy, add in the caster sugar and whisk till stiff peak. (make sure there is no oil or water in the bowl,the egg white must not come into contact with any egg yolk, water or oil too or the meringue will not be successful)
4。ç¨çµå¨æ æå¨æèç½æè³æ³¡æ³¡ç¶æ,å å ¥2大åç ç³,æå°å¹²æ§å泡çç¶æ。(çèç½ççè¦ä¿è¯æ æ²¹æ æ°´,èç½ä¹ä¸å¯ä»¥æ²¾å°èé»,æ°´ååæ²¹è。èç½éæè½æå)
5. In another bowl. beat the egg yolks and icing sugar until light and fluffy.
5。å¦ä¸ä¸ªç¢é,æèé»åç³ç²æ æå°è¬æ¾。
6. Add in the melted butter and one tablespoon of water and beat for about 2 minutes or until evenly incorporated. Mix in the sifted flour until evenly incorporated.
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7. Use a hand whisk and gently beat in the milk and vanilla extract until everything is well mixed. It is normal that the batter is watery and runny.
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8. Using a rubber spatula, fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in. (The batter will appear curdy, just fold till no big curds are seen)
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9. Pour the batter into the prepared pan and bake in a preheated oven 160ºC top and bottom heat for 50-55 minutes until the top is golden, test with a skewer, if no watery batter is seen on the skewer and comes out with slight crumbs, the cake is done.
9。å°é¢ç³åå ¥ç¤ç,å¨é¢çè³160ºCä¸ä¸ç«çç¤ç®±,ç¤çº¦50~55åé,ç´å°è¡¨é¢åéé»è², 竹ç¾æå ¥ä¸å¿æ²¡ææ°´æ°´çé¢ç³æ²¾ç²å°±å¯ä»¥ååº。
10. The cake will be wobbly. Remove the cake from the mould. Together with the baking paper, cool it completely on a wiring rack before cutting and then dust with icing sugar.
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Personal Notes å°ç¬è®°:
If you can't finish the cake within the day, it has to be chilled in the fridge to be consumed up in the next few days.
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English recipe is shared by my dear friend Joyce and I have translated it to Mandarin as requested by my Chinese readers as there is no Chinese recipe on the web yet. Understand that this recipe originates from Spain.
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The magic in the cake is the cake mixture is very thin due to the small amount of flour and large amount of milk used in the recipe. Flour is heavy and 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)
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Featured on Asian Food Channel |
Updated on 18 Aug 2014 - Due to demand, conducted my 2nd MCC workshop on 16 Aug 2014. Click here to see more photos of our fun-filled lesson. :)
Frequently Asked Questions常è§é®é¢:
Qn 1) Why does my cake only have two layers instead of three?
Ans: Please ensure that the egg yolk is beaten till light and fluffy and the egg white is beaten till stiff peak. It is also important to fold in the beaten egg white into the flour-milk mixture using a rubber spatula and not using the electric mixer in this step as it will cause the air bubbles to disappear. Actually, it doesn't matter if the cake only has two layers as it is still a very delicious cake.
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ç:请确ä¿èé»æè³è¬æ¾åèç½æè³ç¡¬æ§æ³¡å。éè¦çæ¯,è®°å¾ä½¿ç¨æ©¡è¶å®åèä¸æ¯ç¨çµå¨æ æå¨å°èç½éæå ¥é¢ç³,å 为è¿ä¼å¯¼è´æ°æ³¡æ¶å¤±。å ¶å®èç³æ²¡æä¸å±ä¹ä¸ç®å¤±è´¥,å 为èç³è¿æ¯ä¸æ ·ç¾å³å¯å£。
Updated on 21 May 2014 ææ°æ¶æ¯-
Few people have shared with me that when the cake is baked, they only saw two layers, but after chilling it in the fridge, the 3 layers appeared! Wow...magic isn't it?!
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Qn 2) Why doesn't my cake rise and even shrank after cooling down?
Ans: This cake does not rise much, the height of the cake is the height of the cake batter when you poured into the baking pan. Please look at the before and after bake photos in step 9. It is normal for the cake to shrink after cooling down as the top layer is a souffle texture.
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ç:è¿ä¸ªèç³å¹¶ä¸ä¼æ¶¨é«,èç³çé«åº¦æ¯èç³é¢ç³åå ¥ç¤æ¨¡çé«åº¦。请çå¨æ¥éª¤9çç §çæ¾ç¤ºä¹ååçç¤ä¹åçèç³。èç³ç顶å±æ¯èå¥¶é ¥æ以ä¼å缩æ¯æ£å¸¸ç。
Qn 3) Can I use a round baking pan with removable base instead of a square one?
Ans: Yes, you can. You have to lay the baking paper all over the pan properly and put a layer of aluminium foil to wrap the exterior of the base pan so that the batter will not leak out.
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Qn 4) Can I use a square pan without a removable base?
Ans: Yes you can. Make sure the height of the baking paper laid is taller than the pan so that you can lift the cake out easily to cool on a wiring rack.
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Qn 5) Why does my cake collapse when I cut it?
Ans: This cake is soft and wobbly when out of the oven. Please cut it only when the cake has cooled down completely.
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Qn 6) Why does my cake surface crack during baking?
Ans: You have to bake at a lower temperature and longer time as the suggested temperature is too high for your oven.
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ç:å 为çç¤æ¸©åº¦å¤ªé«äº,å»ºè®®ä½ æç¤ç温度è°ä½äºå¹¶çä¹ ä¸ç¹。
Qn 7) Why are some layers thicker or thinner than the others?
Ans: This is a one batter recipe, we can't control the thickness of each layer in the cake. It will have to depend on the magic that takes place during baking.
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Click on the photo for Matcha Magic Cake recipe. 请ç¹å»ç §ççæ¹è¶éæ¯å¡å£«è¾¾èç³é£è°±。
Click on the photo for Pandan Magic Custard Cupcake recipe. 请ç¹å»ç §ççé¦å °éæ¯å¡å£«è¾¾å°èç³é£è°±。
Updated on 22 Sep 2014 - Nicest and most fragrant - Gula MelakaMagic Custard Cake, click photo to see recipe. æé¦ä¹æ¯æ好åç - 马å ç²æ¤°ç³éæ¯å¡å£«è¾¾èç³,请ç¹å»ç §ççé£è°±。
Assorted flavours of Magic Custard Cakes, which is your favourite? |
I'm submitting this 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.
“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”
ç¼åæç¿»è¯é£è°±éè¦æ¶é´åç²¾åç,请ä¸è¦å¤å¶æå°å®ä½ä¸ºèªå·±çé£è°±。å¦æä½ æ³å享å¨æé¨è½æ ¼çä»»ä½é£è°±,请æä¾å¨è¿éçç¸å
³é¾æ¥,谢谢。"
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