Magic Custard Cake
Senin, 02 Juli 2007
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Magic custard cake is made amongst a batter that magically forms 3 layers equally it bakes. The laissez passer on layer is fluffy sponge cake. The bottom is a layer of starch which eats similar kueh. What's inwards the middle? Smooth, milky custard.
My final recipe, pandan kaya cake, is a combination of cake as well as kueh. Magic custard cake gives you lot non alone cake as well as kueh but custard equally well. And you lot don't convey to brand the kueh as well as custard separately. Isn't that nice? It's how you lot convey your cake, as well as swallow kueh as well as custard too.
How to bake magic custard cake? Unfortunately, you lot can't moving ridge a magic wand as well as brand a smashing stack of kueh, custard as well as cake autumn out of the sky. You convey to coil upwards your sleeves as well as brand magic custard cake using the separated egg method.
The batter for magic custard cake is quite unusual. It has a humongous sum of milk, as well as thence it's extremely watery. If you lot seat the watery batter inwards a pan amongst a unloosen bottom, it'll leak. You convey to purpose a one-piece pan.
The sparse batter, when it's baked at a depression temperature, sets real slowly. That allows the ingredients to split upwards themselves into iii layers:
1) The starch inwards the flour separates from the poly peptide and, because it's dense, sinks to the bottom of the pan. There, it forms a layer that eats similar kueh.
2) What happens to the poly peptide inwards the flour? No longer weighed downward yesteryear starch, it rises to the laissez passer on of the pan, along amongst the real calorie-free egg whites inwards the batter. That's (kinda) how the cake layer is formed.
3) The egg yolks inwards the batter are sandwiched betwixt the heaviest as well as lightest layer. The essence layer is my favourite. It's custard that's smooth, soft as well as milky.
As usual, follow my recipe if you lot desire to bake the cake I bake. Don't endure alarmed when your whisked egg whites function a flake grainy. That's the means it's supposed to be.
If the meringue isn't grainy at all, the cake layer volition endure equally good moisture when the laissez passer on is golden brown. Why? Because the H2O inwards creamy egg whites evaporates equally good slowly.
If the meringue is equally good grainy, the cake layer volition endure real sparse because overly grainy egg whites are equally good inextensible to ascent much. What's incorrect amongst a sparse cake layer? It doesn't absorb all of the fatty inwards the batter, as well as thence there's a layer of butter betwixt the custard as well as cake layer.
Mind you, it's non a practiced matter either if the cake layer rises a lot as well as becomes real thick. That's a sign it's going to endure equally good wet.
When you lot hitting the Goldilocks sweetness spot, you'll larn a fluffy cake layer that's neither equally good thick nor equally good thin, as well as neither equally good dry out nor equally good wet. It goes real good amongst the custard as well as kueh, as well as the ratio of cake to custard as well as kueh is only right.
How produce you lot brand certain the meringue is grainy but non equally good grainy? By doing everything the recipe says, as well as non doing everything the recipe doesn't say.
You don't bespeak a magic wand to bake magic custard cake. All you lot bespeak is a practiced recipe.
How to brand magic custard cake
Step-by-step guide
You larn a beautiful 3-layer cake from 1 batter amongst science, non magic. The batter's watery consistency allows the ingredients to separate. Starch is dense, as well as thence it sinks as well as forms the bottom layer. Light flour as well as whisked egg whites shape the topmost sponge layer. Custard is sandwiched inwards the middle.
INGREDIENTS
(For ane 18cm cake)
INSTRUCTIONS
INGREDIENTS
(For ane 18cm cake)
- 75 g icing sugar
- 45 g egg yolks
- 85 g unsalted butter, melted as well as cool
- 12 g water
- 3/4 tsp vanilla extract
- 85 g apparently flour
- 1/16 tsp salt
- 360 g full-fat milk, slightly warm
- 105 g egg whites
- 20 g castor sugar
INSTRUCTIONS
- Fully business eighteen x eighteen x v cm 1-piece cake pan amongst parchment newspaper criterion thirty x thirty cm, without cutting corners of paper. Preheat oven to 160°C. Measure as well as prep ingredients equally detailed above.
- Sift icing carbohydrate into mixing bowl. Add egg yolks. Whisk till mixture is ivory pale. Add melted butter, H2O as well as vanilla extract. Whisk till combined. Sift apparently flour into mixture. Add salt. Whisk till only evenly mixed. Add milk. Whisk till evenly mixed.
- Separately whisk egg whites on high speed till thick foam forms. Add castor sugar. Continue whisking at high speed till egg whites are at rigid peak phase – i.e. when whisk is lifted, egg whites shape peak that's straight, non hooked – as well as a flake grainy. Add to yolk mixture. Mix amongst whisk till fully combined. Scrape downward amongst spatula as well as mix till even.
- Pour batter into cake pan. Level laissez passer on amongst spatula. Bake till golden chocolate-brown as well as edges of cake don't squish when pressed gently, close fifty minutes.
- Remove cake from oven. Unmould yesteryear lifting cake out of pan.
- Serve hot (cake may endure cutting hot from the oven if you lot purpose a serrated knife), warm, at room temperature or slightly chilled.
