Magic Custard Cake [Orange Flavour]

I believe many of you who have been reading food blogs, this cake is nothing new as many food blogger friends have made this cake.  If my memory is correct, Cheryl of Baking Taitai, Karen of Some Flour, Sugar n Butter, Peng of  Peng's Kitchen, Jess of  Bakericious and many more have shared their bakes on this Magic Custard Cake.   All have inspired me to look up more on this cake in these 2 blogs Sorted - Magic Custard Cake and White on Rice Couple.  Each individual's cake has it unique look and texture, some says there are 2 or 3 distinct layers etc.  They all looked great and taste good too.

Visit this site for Its' Nutrition Facts

My cake looks a bit different not in the layers but mine rose, cracked and shrink so much.  Have I done wrong or is this what we expect of the Magic Custard Cake?

White on Rice Couple blog gave this description "Going into the oven we don't think they will work correctly and after baking they are magically perfect".  I don't know whether mine can be considered as perfect, but the cake is good with a distinctive custard layer at the base like kuih and 2 layers of soft, fluffy and moist cake top.  The cake is delicious, fragrant butter, milky and eggy taste.

Here, I followed the recipe from Sorted - Magic Custard Cake [slightly modified] but I will be trying other recipes [some of those shared by blogger friends] with different flavours to see how magical it can be.  I think I have fell in  love with cake.

I believe anyone can bake this cake so long as you don't expect your cake to always look the same or like others.  Each one is very unique, especially the layers.

Ingredients

[7" square tin - lined with parchment paper]

120 gm butter - melted

480 ml milk - warmed

4 medium size eggs - separated

140 gm caster sugar

1 tablespoon of warm water

1 tsp lemon juice

120 gm plain flour - sifted

zest of 1 orange

2-3 passion fruit pulp - I omit

icing sugar for dusting

1. Preheat oven at 160 degrees C.  Line a 7" square baking tin with parchment paper or you can use a square/rectangle casserole dish [lightly greased].
2. Melt butter and warm milk [I used an electric steamer to do this for 10 minutes].
3. Separate the eggs and whisk the egg whites to a stiff peak with the lemon juice.
4. Beat egg yolks, sugar and a tablespoon of warm water with a hand whisk for a couple of minutes until well combined.
5. Beat in the melted butter and orange zest.  Mix well.
6. Fold in the flour then stir through the milk.
7. Fold in the egg whites in 2 batches until evenly combined.  The batter is very runny.
8. Pour into prepared baking tin and bake for 50-60 minutes [on lowest rack] until the top is golden, puffed and the middle is set with a generous wobble [my cake  rose and cracked].
9. Remove from oven to cool completely in the pan before slicing to serve [for faster cooling, place the cake in the fridge].
10. If using passion fruit pulps, drizzle on sliced cake with a sprinkle of icing sugar before serving.
    
    
    
    
    
    
    
    
    
    

I'm submitting this post to Little Thumbs Up June 2014 Event - Butter
hosted by Jozelyn of Spice Up My Kitchen