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:
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 .
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!
