After not baking for the weekend, I can’t wait to pick up the spatula today and seeing the increasing interest in this Magic Custard Cake, it shall be on the-bake list! So wat’s the magical part about this cake? The cake batter split into two beautiful layers – top as the cake and custard on the bottom.
The top is a fluffier cake texture while the bottom is a nice custard layer, probably due to the high proportion of milk? The cake will look wobbly even after baking 50 mins in the oven, after leaving to cool for about an hour outside, I brought the cake to the fridge for another 2 hrs so that it set really well. It taste better when you serve it chill thou.
I will also suggest cutting the cake in the tin before attempting to remove. I can’t imagine if the cake will break apart when you try to flip over. I believe lining the cake tin will help to lift the cake out.
Recipe is adapted from http://whiteonricecouple.com/recipes/magic-custard-cake/
113g unsalted Butter
480ml Milk (I use Meiji Low Fat Milk)
4 Eggs, separated
150g icing sugar
115g Plain Flour
1 tbsp vanilla paste (original recipe ask for 1 tsp vanilla extract)
extra icing sugar for dusting
1. Preheat the oven to 160°C. Lightly butter or grease a 8″x 8″ baking dish.
2. Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
3. Whip the egg whites to stiff peaks.
4. 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.
5. Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until everything is well mixed.
6. Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
7. Pour the batter into the prepared pan and bake for 45-60 minutes or until the top is golden.
8. Allow cake to completely cool before cutting and then dust with icing sugar.