Magic Custard Cake

I was browsing through Pinterest when I chanced upon this Magic Custard Cake and fell totally in love with it. Actually I wasn't captivated by the name of this cake rather by the looks of it. 

The phrase a picture paints a thousand words hold so true.  The author was able to capture this cake so beautifully that one can longer resist it.

I wanted to make it as my June holiday fun.  

With the haze situation, all moods changed and I didn't want to add on to the heat that became really uncomfortable thus my oven was stone cold for a long time.  

Then came the rain and mood soon lifted.  Now with clear blue sky for a few days, here I am today, being adventurous and decided to venture into it, just like I went into Tres Leches Cake.

Please refer to the demo video from Pasteles De coloures.

Putting together this cake is not difficult.  In fact, it was just like any other cake.  

After the addition of milk, the batter was very watery.  If you didn't watch the demo video, you might be wondering whether you have done something wrong.

I was initially worried that the huge amount of batter will not fit my 8X8" square pan.  The over flowing problem if the pan is too small.  Surprisingly this didn't happen.

The cake raise really pretty and I have to put in a tin foil to prevent browning as I think my oven temperature was a little too hot.  

My disappointment came after the cake cooled down.  It shrank but it doesn't matter at all as after the edge trimming, all is good again.

Overall, I think you will like this cake.  Most importantly, the smooth custard is light and the sweetness is just at the right balance.  It is very easy to eat and you can easily polish off a few pieces at one go.  My family love it.

I will definitely make it again.

What you need:

113g unsalted butter, melt and cool slightly

2½ cups milk

115g plain flour

43g cocoa powder

4 eggs, separated

1/8 tsp distilled white Vinegar

210g castor sugar

2 tbsp strong coffee, lukewarm

1 tsp vanilla extract

extra confectioner's sugar for dusting

optional-fresh berries for garnish

Method:

Preheat the oven to 160ºC. Lightly greased and lined a 8"x8" baking dish.

Warm the milk to lukewarm and set aside.

In a separate bowl, sift flour and cocoa powder.

Beat the egg yolks and sugar until light. 

Beat in the melted butter, espresso and vanilla extract for about 2 minutes or until evenly incorporated.

Mix in the flour and cocoa powder into the batter until evenly incorporated. 

Beat in the milk until everything is well mixed.

Whisk egg whites with vinegar to stiff peaks.

Fold gently in ⅓ of the egg whites, and repeat until all of the egg whites are folded in.

Pour the batter into the prepared pan and bake for 50-60 minutes or until when you gently shake the cake, it is will be slightly jiggly but the sides leave the pan.

Allow cake to completely cool before cutting and then dust with confectioner's sugar.

Garnish with fresh berries if desired.

Souce: Chocolate Version from White on Rice Couple



Good morning!