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Thursday, 31 July 2014

Magic Custard Cake

So, have you heard of Magic Custard Cake?  A cake with one batter but after baked it will have 3 layers!  Yes, that is the magic of this cake.

I have bookmarked this cake months ago and when my sister asked me what cake to bake for her husband coming birthday, I suggest to her to try this Magic Custard Cake.  When she show me her finished cut slice cake, oh...I was so envy that she achieved the 3 layers!

And I really got to try it too when she told me that the cake taste so delicious!

If you google search for this Magic Custard Cake, the ingredients measurement are all the same but I do some adjustment and go for Anncoo Journal  on adding 1 tbsp sugar to the egg whites as well as adding the orange zest as I'm afraid the taste might be too eggy.



MAGIC CUSTARD CAKE 

Ingredients:
½ cup (113g) unsalted Butter
2 cups (480ml) Milk
4 Eggs, separated
1 tbsp caster sugar
1 ¼ cups (140g) Confectioner's Sugar
1 Tablespoon (15ml) Water
1 cup (115g) Plain Flour
zest from one orange
1 teaspoon (5ml) Vanilla Extract
extra confectioner's sugar for dusting 

Directions:

Preheat the oven to 160°C. Line an 8"x8" baking pan.

Melt the butter and set aside to slightly cool. 
Warm the milk to lukewarm and set aside. 
Combine sifted flour and orange together, set aside.

Whip the egg whites and 1 tbsp caster sugar to stiff peaks. Set aside.
Beat the egg yolks and sugar until light. Mix in the melted butter and the tablespoon of water for about 2 minutes or until evenly incorporated.

Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until everything is well mixed.

Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.

Pour the batter into the prepared pan and bake for 45-60 minutes or until the top is golden. Allow cake to completely cool before cutting and then dust with confectioner's sugar .




When I took the cake out from the oven and when I remove the grease proof paper, I thought I only achieve 2 layers until I cut out to slices...... yay I have 3 layers!  




If you have not bake it and wondering how this cake taste, well, it does taste like eating egg tart...the egg filling!  It is just simply delicious! 




27 comments:

  1. Mel, I so jealous you got 3 layers hah..hah...I want to try pandan next!

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  2. Yayyy! You've done your magic cake beautifully!! Good Job!!! :D

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  3. cantik sekali.... iSuka :D
    Will book mark this and try out
    Cheers Mel :D

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  4. So happy for you, mel! 3 magic layers, bravo! Very nicly done! I hope I get it right too when I make it one of these days ^^

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  5. Hi Mel, I love the last picture .... so lovely, sweet and pretty ....

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  6. Yay, you succeeded in achieving three layers in this magic custard cake. Clever girl!

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  7. three is a good number! so nice!

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  8. Well done Mel! got 3 layers! my family not big fan of custard, maybe I will try with pandan flavour.

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  9. Wow! I can see clearly that 3 layers!!!! Pandainya Mel !!!!! hehe...

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  10. Yes the three layers are so clear! It sure looks delicious! Have always wanted to make this cake.

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  11. you did it and that's pretty! i feel like eating one now!

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  12. Looks lovely! I remember seeing this cake on Ann's website too. Now I feel like trying it out, you make it sound so delicious!

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  13. i want to try this. it looks great!

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  14. Beautifully layered. One of the best I've seen. Well done Mel!!

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  15. Wow! You've got your 3 layers! Just beautiful! It's a very popular cake at this moment:D Is it too eggy?

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    Replies
    1. Hi Jeannie
      No it is not eggy in fact I think I have added too much of orange zest. If you like eating egg tart, the taste of the custart would be similar.

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  16. Hi Mel,
    Oh wow! Yours have got 3 layers.
    You have added orange zest and I love that. Yum!
    mui

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  17. Hi Mel,

    Can I prepare this cake one day in advance? Btw I will try you muffin soon also :) Thanks for your fast reply.
    Lings

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    Replies
    1. Hi
      Yes you can bake this cake one day ahead as it still taste good the next day. (I read on some have even put in the microwave to lightly heat up the cake the next day.)

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  18. Hi, I`m norwegian and I tried to translate this recepie into Norwegian. But the batter was so runnie. I have just put it into the owen. is it supose to be that runnie or have I done it wrong ?

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    Replies
    1. Hi Bente
      Im sorry for the late reply. Yes, after mixing the batter is runny.

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  19. This is my first time on your site. Everything looks great! I am going to try the Magic Custard Cake first.
    What is caster sugar?

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    Replies
    1. Caster sugar is also granulated sugar or super fine sugar.

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  20. I live in the USA and am wondering if "grease proof paper" is the same thing as waxed paper? Or do you mean parchment paper? I would love to make this! Thanks!

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  21. Yes, greased proof paper, waxed paper or parchment paper ~ they are the same.

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  22. Mel, am I missing something? Where do you mention "other then line" the 8x8 baking pan with grease proof paper? I definitely want to try this and have it come out the way yours did. Also, if you line the pan with parchment paper, how do you get it off when serving a slice?

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    Replies
    1. whenever you come across a recipe mentioned "Line a baking pan..." it is obviously in a way to indicate to line the pan with greaseproof paper or parchment paper. (I could have written in a short form way).
      And once the cake has cooled off, you can peel off the parchment paper.....and slice and serve!!!

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