[Egg Yolk only 蛋黄] Magic Custard Cake Video Tutorial Recipe 魔术卡士达蛋糕 (中英食谱视频教程)

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.

第一次做这个神奇的魔术卡士达蛋糕是超过半年的事了。å› ä¸ºæœ‰å¤ªå¤šçš„é£Ÿè°±è¦è¯•，一直没机会再做。那时做的是抹茶味道。

这次，我做了原味的口味给我最亲爱的91岁外婆过生日。æˆ‘é€‰æ‹©äº†è¿™è›‹ç³•æ˜¯å› ä¸ºå®ƒè›®å¥åº·çš„，跟一般的奶油蛋糕比，吃起来不会油腻，食材也很简单。这个食谱的主要材料是牛奶，需要用将近半毫升哦！

虽然是第二次尝试，我还是相当偏执的。å› ä¸ºåŠ å…¥è›‹ç™½éœœåˆ°æ°´æ°´çš„ç‰›å¥¶é¢ç³ŠåŽ，会看到好多大大的凝块！这种情况，ä½ ä¼šè¯¯ä»¥ä¸ºå¤±è´¥。请不要放弃，只要继续用橡皮刮刀尽量把大块的固体搅拌散，就可以了。

蛋糕烤好后，å½“ä½ åˆ‡è¾¹ç¼˜æ—¶，ä½ ä¼šçœ‹åˆ°ä¸‰å±‚ä¸åŒè´¨æ„Ÿçš„è›‹ç³•è€Œæ„Ÿåˆ°æƒŠè®¶！åº•å±‚æ˜¯ç¨ å¯†çš„，口感像我们华人的粿，中间层是柔软的卡士达，顶部是一个蓬松的舒芙里（蛋奶酥）蛋糕。我个人认为蛋糕冷藏后，口感更美味！


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!
这是我第一次做的视频，一手做蛋糕一手用iphone录影和拍照, 好有挑战性！

Magic Custard Cake
魔术卡士达蛋糕

Ingredients: (makes an 8 inch cake, I used 8"x 8"x 2"square pan with removable base ) 113g unsalted butter 480g fresh milk 1 tablespoon water 4 eggs, separated (60g each, weight with shell) 115g plain flour 145g icing sugar 28g caster sugar 1 tsp vanilla paste (can be replaced by vanilla extract) Extra icing sugar for dusting

主料：（可做8寸，我用8"x8"x2"活底四方模）
113å…‹ æ— ç›ç‰›æ²¹
480克 鲜牛奶
1大匙水
鸡蛋4ç²’，分隔 (每粒60克包括壳）
115克 普通面粉
145克 糖粉 28克 幼糖
1茶匙香草糊 （比香草精更香，不过用香草精也没问题）
额外的糖粉，洒在蛋糕上层。


Method 方法： 1. Lightly grease and line a 8"x8" baking pan with baking paper, height taller than the baking pan by 2~3cm all around.
1。在8"X8"活底烤模周围涂油，铺油纸，高度２～３厘米高过烤模。　

2. Melt the butter and set aside to cool slightly. Warm the milk to lukewarm and set aside.
2。融化牛油，并隔一边降温。ç‰›å¥¶åŠ çƒ­åˆ°å¾®æ¸©，隔一边。

3. In a separate bowl, sift the flour, set aside.

3。面粉过筛，放一边。

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。用电动搅拌器把蛋白打至泡泡状态，åŠ å…¥2å¤§åŒ™ç ‚ç³–，打到干性发泡的状态。（ç››è›‹ç™½çš„ç›†è¦ä¿è¯æ— æ²¹æ— æ°´，蛋白也不可以沾到蛋黄，水分及油脂。蛋白霜才能成功）

5. In another bowl. beat the egg yolks and icing sugar until light and fluffy.
5。另一个碗里，把蛋黄和糖粉搅拌到蓬松。

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.
6。ç„¶åŽåŠ å…¥èžåŒ–çš„ç‰›æ²¹å’Œæ°´，搅打约2分钟拌均。倒入过筛的面粉，搅打混合。

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.
7。用手拌器轻轻地打入牛奶和香草精，直到混合。（如果继续用电动搅拌器， 水水的面糊会被打到四处飞哦！）

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)
8。è›‹ç™½éœœåˆ†ä¸‰æ¬¡åŠ å…¥é¢ç³Šä¸­，用橡皮刮刀轻轻翻拌均匀。(è¿™æ—¶ä½ ä¼šçœ‹åˆ°é¢ç³Šæœ‰å¥½å¤šå¤§å¤§çš„å‡å—，尽量把这些大块的固体搅拌散）

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。将面糊倒入烤盘，在预热至160ºC上下火的烤箱，烤约50~55分钟，直到表面呈金黄色, 竹签插入中心没有水水的面糊沾粘就可以取出。

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.
10。è›‹ç³•å› ä¸ºæ˜¯è½¯çš„æ‰€ä»¥è¯·å°å¿ƒä»Žçƒ¤æ¨¡å–å‡º，同油纸一起放在网架上。完全冷却后，才可以切，并洒上糖粉就可以享用了！

Personal Notes 小笔记:
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.
如果蛋糕一天之内没吃完，一定要放进冰箱，å‡ å¤©å†…äº«ç”¨å®Œ。

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.
英文食谱是来自好朋友的分享，应中文读者的要求，我把它翻译成中文，å› ä¸ºåœ¨ç½‘ä¸Šè¿˜æ²¡æœ‰ä¸­æ–‡ç‰ˆçš„。据了解，食谱是来自西班牙。

*** It's a magical cake that forms into 3 layers when baked.

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)
***这是一个很神奇，能烘出三层不同质感的蛋糕。
蛋糕的神奇是面糊非常薄，å› ä¸ºæœ‰å°‘è®¸é¢ç²‰å’Œå¤§é‡çš„ç‰›å¥¶。面粉是较重的，å› æ­¤æ²‰ä¸‹åˆ°åº•éƒ¨，å¹¶åž‹æˆç¨ å¯†çš„åº•å±‚。蛋黄留在中间，形成卡士达。蛋白打至干性发泡的状态是充满小气泡的，这些气泡漂浮到顶部，并型成一层蛋奶酥的质地。（蛋糕冷却会回缩是正常的。）

Featured on Asian Food Channel

Updated on 7 July 2014- Conducted my first baking workshop as well as the first ever Magic Custard Cake class organised by LessonsGoWhere on 5 July 2014. Click here to read more.

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常见问题：
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.
é—®1）为什么我的蛋糕只有两层，而不是三层？
ç­”：请确保蛋黄打至蓬松和蛋白打至硬性泡发。重要的是，记得使用橡胶刮刀而不是用电动搅拌器将蛋白霜拌入面糊，å› ä¸ºè¿™ä¼šå¯¼è‡´æ°”æ³¡æ¶ˆå¤±。其实蛋糕没有三层也不算失败，å› ä¸ºè›‹ç³•è¿˜æ˜¯ä¸€æ ·ç¾Žå‘³å¯å£。

Updated on 21 May 2014 最新消息-
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?!
å¥½å‡ ä¸ªäººè·Ÿæˆ‘åˆ†äº«è¿™è›‹ç³•çƒ¤å‡ºæ¥æ—¶，只看到两层，放进冰箱冷藏后，居然看到蛋糕出现三层！ 哇，真的好神奇哦！
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.
é—®2）为什么我的蛋糕没涨高，冷却后还回缩？
ç­”：这个蛋糕并不会涨高，蛋糕的高度是蛋糕面糊倒入烤模的高度。请看在步骤9的照片显示之前和烘烤之后的蛋糕。蛋糕的顶层是蛋奶酥所以会回缩是正常的。
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.
é—®3）可以用活底圆模来做这个蛋糕吗？
ç­”：可以。ä¸è¿‡ä½ å¿…é¡»åœ¨æ¨¡å†…é“ºå¥½çƒ˜ç„™çº¸，在模外放一层锡纸包住模底，防止面糊漏出来。
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.
é—®4）可以用方形固定模来做这个蛋糕吗？
ç­”：可以。请确保在模内铺的烘焙纸，高度比烤模高一些，蛋糕才可以容易拿出来放在凉网冷却。

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.
é—®5）为什么蛋糕拿出来会回缩，切蛋糕时，蛋糕会倒塌？
ç­”：蛋糕会回缩一些是正常的。蛋糕是偏软的，一定要等到蛋糕完全冷却后才可以切，才不会倒塌。

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.
é—®6）为什么蛋糕的表层在烘烤时会裂？
ç­”：å› ä¸ºçƒ˜çƒ¤æ¸©åº¦å¤ªé«˜äº†，å»ºè®®ä½ æŠŠçƒ¤ç‚‰æ¸©åº¦è°ƒä½Žäº›å¹¶çƒ˜ä¹…ä¸€ç‚¹。


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.
é—®7）为什么蛋糕的每层厚度不均匀，有些薄，有些厚？
ç­”：å› ä¸ºè¿™è›‹ç³•åªæ˜¯å•å•ä¸€ç§é¢ç³Šè€Œçƒ˜å‡ºä¸åŒå±‚æ¬¡çš„，所以不受我们的控制，而是烘焙时魔术产生的效果。 ​
Click on the photo for Matcha Magic Cake recipe. 请点击照片看抹茶魔术卡士达蛋糕食谱。


Click on the photo for Pandan Magic Custard Cupcake recipe. 请点击照片看香兰魔术卡士达小蛋糕食谱。


Updated on 22 Sep 2014 - Nicest and most fragrant - Gula MelakaMagic Custard Cake, click photo to see recipe. 最香也是最好吃的 - 马六甲椰糖魔术卡士达蛋糕，请点击照片看食谱。

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.”

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