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I bet you are as curious as I was with this Magic Custard Cake. The name itself got my attention the moment I saw it. You might be wondering why this is called Magic Cake, I asked the same thing. Let me cut to the chase and save you from any more suspense.
1 cake batter, 3 different layers of cake. Magic! Look at the layers of this cake, one would think that this cake was made from 3 different cake batter. The base of the cake has a thin crust similar to a pie crust. The middle layer is like a custard filling, and the top layer of the cake is like a sponge cake. Amazing!
I love every layer of this cake, every layer gives different texture and taste. The combinations are just perfect. This cake is so soft and light, the custard is so smooth and not too sweet.
I had made this cake twice now. The same ingredients, but if you pay close attention, you would noticed that the square cake and round cake looks slightly different. The round cake has a darker yellow color and crunchy golden brown top with cracks. The crunchy top and crack is because of the slight changed that I did on how I folded the egg whites. I did not fully folded the egg whites into the batter. I left a huge portion of it floating on top of the cake. This created the crunchy golden brown top. The egg yolk for this one is darker in color, so the cake itself came out darker yellow in color.
The square cake has a lighter color and the top of the cake is smooth and level. The egg whites are fully folded into the batter, so the texture of the batter and the top of the cake is smoother. Check the slide show photo, you will see how different the 2 cakes after the egg whites had been folded. They both taste great, I cannot even decide which one I like better.
My friends love this cake as much I do, and I am pretty sure once you try this, it’s going to be your favorite too. Give it a go, and create your own magic! Let’s get started!
- 4 large eggs, separated at room temperature
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, at room temperature – cut into cubes
- 3/4 cup all-purpose flour – sifted
- 2 cups milk, lukewarm
- 1 tsp vanilla extract
- icing sugar for dusting
- Preheat oven to 325F. Lightly grease an 8 x 8 inch square cake pan and line with parchment paper.
- Warm milk in microwave, about 20 seconds then set aside.
- In mixing bowl, Add egg yolks and sugar and beat until smooth, creamy and pale yellow in color (about 3-5 minutes).
- Gradually add cubed butter and continue mixing for approximately 2-3 minutes on high speed.
- Mix in flour until incorporated.
- Slowly add the milk and vanilla, beating at low speed. Make sure there are no lumps of flour in the mixture. Use a strainer to make sure the batter is smooth with no lumps.
- Using an electric mixer, whisk egg whites on high speed until soft peaks are formed. Transfer to another bowl. Set aside.
- Gently fold in egg whites, 1/3 at a time and stir. The batter will be quite thin and foamy on top.
- Pour batter into prepared cake pan.
- Bake 50-60 minutes or until top is lightly golden and firm to the touch.
- Takeout from the oven and let cool completely.
- Transfer into a flat surface, using the extended parchment paper to lift the cake. Dust top with icing sugar. Cut and serve.
Makes 9 -12 squares
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Good to know:
- If you would notice, the square cake has a lighter color than the round cake. It’s because of the egg yolks. The eggs that I used for the round cake has a more yellow color than the square cake, although they still the same.
- Also, both the square and round cake has different texture on the top of the cake. The square cake has a smooth surface while the round cake has cracks and crunch top. This is because for the square cake, I folded the egg whites almost fully combined to the flour mixture. For the round cake, I folded it only slightly. The top of the cake looks like a thick cloud after I was done folding it, I wanted it to have the crunch and cracks on top.
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Adapted from: Cinnamon and Toast