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Monday, June 9, 2014

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.
[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


Jess Bakericious said...

this cake has spread its magic hahaha... your cake looks better than mine :D

Phong Hong said...

Hi Kimmy! This cake is very popular at the moment and I was very tempted to try it too. But I was scared hah..hah...Maybe if I am in the mood, will try this weekend. I can see 3 layers in your cake. Though the top may be wrinkled, as long as it taste good, it doesn't matter!

Lite Home Bake said...

Haha, i think i must have not done enough reading, this is the first time i am coming across this :)) It looks really special, i like the soft and creamy texture but i am quite afraid to try when i see the word shrinkage :))

Kimmy said...

Hi Jess, thanks for the consolation. The magic is that each individual cake has it's unique look. Not to worry at all since all taste the same and it's cooked.

Kimmy said...

Hi Phong Hong, don't be scared at all with this cake. Sounds difficult but not at all. You 'chin chai' mix the ingredients you can still get at least 2 layers. The custard layer is definite like when you bake some 'failed' cakes and the top layer is Magic 'you don't know what you get'. My cake top wrinkled maybe because I didn't smooth it. Next time I'll do that and see what happens.

Luv Sweet and Savory said...

Yeah ! Kimmy you've performed magic ! I see that the custard layer nice and overall looks good.

Jeannie Tay said...

I have tried once and don't like the outcome, can't see the layers and also too eggy for me...perhaps I might try another flavor. Yours looks really fluffy and the custard layer very distinctive.

Kimmy said...

Hi Lite Home Bake, it is understandable. There are lots of reading to do and time is our main constraint. I was horrified by the shrinkage. Next time I bake with my Pyrex casserole or in aluminium foil cupcake liners.

Kimmy said...

Hi Karen, I'm happy with the visible distinct layers but not the cracked top and shrinkage. Taste and texture wise, it's good.

Kimmy said...

Hi Jeannie, never give up...I think the milk taste is strong too. I'll be trying with other flavours too. Anyway, I gave half the cake to my neighbour and she likes it.

Jozelyn Ng said...

Hi, Kimmy! What a good attempt on the magic custard cake. This cake is already in my wish list, I hope I could give it a try asap.

Yours looks nice with 3 layers!

Thanks for linking up with LTU!

Jessie-CookingMoments said...

Kimmy, though your cake cracked a little but still looked very tall! This is a magical recipe that results different layers of cake with 1 dough!

Ann Low said...

Hi Kimmy, This Magic custard cake is very popular on FB lately and I've actually bookmarked to try on LTU Orange theme. Would like to try it out soon since you're using a 7 inch cake pan.

Cheryl - Bakingtaitai said...

Hi Kimmy, you did it! If you find the milk taste too strong for your liking, try my pandan flavour one, it's the most well received among the three types of magic custard cake I have made. Many have told me that it taste like pandan kaya cake. :)

Zoe said...

Hi Kimmy,

I'm curious too to witness the magic of baking this cake. Looks magically good too :D


Kimmy said...

Hi Jozelyn, yes, it is a good attempt and I think you will like it if you love to eat kuih...hehehe!

Kimmy said...

Hi Jessie, it is really magical and as I said, even a novice baker can bake this cake cos' each outcome is on its' own unique. Should call it 'Never Fail Cake', hahaha!

Kimmy said...

Hi Ann, I decided to try it when I know I can use the Pyrex dish or a 7" baking tin. I'll be trying with others.

Kimmy said...

Hi Cheryl, thanks for the advice. I have actually wanted to try the Pandan flavour with the pandan paste I prepared about a week ago. Thinking it has turned bad, I had to discard it and try this recipe. I love your MCC baked in paper liners very much which I'll be trying.

Kimmy said...

Hi Zoe, didn't know that this kind of cake can be called a Magic Cake. Previously, we I baked cake that came out with a custard base like this, it is a failed cake. Next time, any of my failed cakes will be addressed as Magic Cake, hehehe! self-consoling.

mui mui said...

The magic happens in your house!!!
Saw this in Cheryl's blog. Your looks amazing, love he 3 layers.

Kimmy said...

Hi Mui Mui, I was attracted to the magic when I visited Cheryl's block. It's amazing and I'm glad that I tried. Hope to see more magic happening in my kitchen...they are more flavours circulating the blogs.

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