I’m sure many of you especially in the Facebook baking group have heard of this popular Magic Custard Cake. Recently I noticed many aspiring bakers have baked this magic cake with many flavours like chocolate, green tea or pandan. The ‘Magic’ of this cake, is that there’s only one batter but three distinct layers will appear after baked. There’s a dense layer at the bottom, a custard layer in the middle and a soft cheesecake like top layer.
I’m so inspired by all the bakers out there, especially from Cheryl. You can also watch a very detailed tutorial by Cheryl. I too can’t wait to try this out baking this cake and I baked this cake with orange zest two days ago, with some adjustments. I’m very pleased with the end result. My magic cake came out beautifully in 3 layers and there were no cracks on the surface. The texture was perfect, simply to die for!
Magic Custard Cake
Prep time
Cook time
Total time
Author: Ann Low
Serves: 5 servings
Ingredients
- ½ cup (113g) Butter
- 2 cups (480ml) Milk
- 4 Eggs, separated (70g each)
- 4 drops White Vinegar (I used 1 tbsp caster Sugar)
- 150g Confectioner's sugar/Icing sugar - sifted (I used 140g)
- 1 tbsp Water
- 1 cup (115g) Plain flour
- zest from one orange
- 1 tsp Vanilla extract
- extra confectioner's sugar for dusting (I used snow powder)
Instructions
- Preheat the oven to 325F/160C. Line a 8 x 8 inch square cake pan all sides up.
- 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.
- Whisk the egg whites to foamy and add 1 tablespoon of sugar into it, continue to whisk to stiff peaks. Set aside.
- In another mixing bowl (I used Kenwood mixer), whisk the egg yolks and icing 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 warm milk and vanilla extract until everything is well mixed.
- Fold in the egg whites, ⅓ at a time with a rubber spatula. Repeat until all of the egg whites are folded in.
- Pour the batter (stir as you pour) into the prepared pan and bake for 45-60 minutes (I baked for 60 minutes) or until the top is golden. Allow cake to completely cool before cutting and then dust with confectioner sugar or snow powder.
- Best to chill the cake for few hours before cutting as the cake still stays very soft after baked.
Notes
3.5.3226
- 魔术卡士垯蛋糕
- 这魔术蛋糕真的很神奇。只用一份面糊既然能烤出三层次混合口感的蛋糕。底层像“糕”，中间是软软的“卡士垯” 而上面那层像轻软的“乳酪蛋糕” 你也试试看是否能烤出两层或三层蛋糕！
- 材料：
- 113克 无盐牛油
- 480毫升 鲜牛奶
- 4个 全蛋，（约70克）蛋黄蛋白分开
- 1汤匙 细糖
- 140克 糖粉，过筛
- 1汤匙 清水
- 115克 面粉，过筛
- 1粒 鲜橙皮屑
- 1茶匙 Vanilla香精
- 适量的糖粉洒在蛋糕表层 （我用防潮粉）
-
做法：
- 预热烤箱至160度。准备一个8寸方烤盘，铺上烘焙纸，让纸的边缘高过烤模侧壁，备用。
- 融化牛油，搁置一边，备用。 鲜牛奶加热至温，备用。过筛面粉和橙皮屑混合一起，备用。
- 用搅拌机高速度把蛋白搅拌至泡泡状态，加入细糖打至坚挺状，备用。
- (我用Kenwood搅拌机)将蛋黄及糖粉以低速度搅打均匀。倒入牛油和清水，搅打约2分钟至完全混合。
- 倒入面粉搅匀。接着把微温的鲜奶和Vanilla香精慢慢的加入面糊里，搅至均匀即可。
- 蛋白霜分3次拌入面糊里，用橡胶刮刀轻轻翻拌至匀即可。
- 将面糊（边搅边到）倒入烤盘，放进预热烤箱的中间层，烤约45-60分钟(我烤了60分钟）或蛋糕表面呈金黄色即可。
- 将蛋糕连烤盘一起待凉，然后放进冰箱冷藏数小时后才脱模。洒上防潮粉，切片即可享用。
- 蛋糕烤出来后，体质还是非常的松软，所以必须把蛋糕冷藏后才好切。（我是把蛋糕留到隔天）觉得蛋糕冰冰凉凉的时候最好吃。
I’m linking this post to the ‘Little Thumbs Up’ event and the theme for June is ‘Butter’ organized by
Zoe of ‘Bake for Happy Kids’, Doreen of ‘My Little Favourite DIY’ and hosted by
Jozelyn of ‘Spice up my Kitchen’.
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