DragonWarden
  • Adventures
  • The Oven
  • The Un-Tea Party
  • Secret Ingredients
  • About

Magic (Custard) Cake

7/6/2016

0 Comments

 
How could I possible resist trying something calling itself "Magic Cake"? While the supposed "magic" is in how it separates itself into layers during the baking process and maintains a soft, moist center with an almost quiche-like crust, I think the real magic is in how easy it was to make and how quickly it disappeared - a 9" round disappeared in literally less than 24 hours. Twice.
Picture
  • 4 eggs (separate yolks from whites) at room temperature
  • 3/4 cup (150 g) sugar
  • 1 stick or ½ cup (125 g) butter, melted
  • 1 tsp vanilla extract
  • 2 cups (500 ml) milk lukewarm
  • ¾ cup (4 oz or 115 g) of all purpose flour
  • powdered sugar for dusting cake
  1. Preheat oven to 325 F degrees. Grease a 8" x 8" baking dish or a 9" cake pan (either spring-form or with removable bottom).
  2. Separate eggs and beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two
  3. Add the flour and mix it in until fully incorporated. Slowly start adding the milk and beat until everything is well mixed together.
  4. Whip the egg whites until they are stiff. Gently whisk (or fold with a spatula) the egg whites into the batter, a third at a time.
  5. Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
  6. Set on a rack to cool. If using a cake pan, after about 15 minutes, run a knife gently around the edges and then remove the cake from the pan, then allow to cool completely. 
  7. Sprinkle some powdered sugar after cake has completely cooled.
Notes: My personal oven seemed to need about 50 minutes. The middle will be a little runny when it's still warm - if you let it cool completely, it should set nicely.

​I also made a "pie" version, where I pieced together some puff-pastry from the store and used it as a rough/rustic crust. This version was much more complicated in terms of timings and what needed to be done, but roughly:
  1. Use a deep-dish pie pan. Lay out the crust in it, then keep it in the fridge until you're ready to fill it. Pre-heat oven to 400 F. 
  2. After pouring the filling in, bake it for about 12-15 mins until the crust is to the desired golden/brown shade.
  3. Turn the oven down to 325 F and bake for another 12-15 mins until the filling is the desired golden/brown shade.
  4. Cover the entire "pie" with a foil cover and continue baking about 50-60 mins. To check if it's done, lift the foil cover and give the pie a light nudge or shake - the center may shiver a bit (because the filling will have a layer of cooked custard over a pocket of hot air and steam), but it shouldn't jiggle as if it's still filled with water.
  5. Remove and let cool fully on a cooling rack. The center will deflate and settle as it cools.
0 Comments



Leave a Reply.

    Picture

    Sweet Enough

    Part of the reason I started baking was because I like my goodies to be less obviously sweet - I want to taste the flavor, not just the sugar. So most of these recipes will have the sugar dialed down.

    This site also acts as my mobile recipe box, so instructions are often pared down to a minimum - very few frills but for some hints and suggestions!

    RSS Feed

    Categories

    All
    Alcohol
    Almond
    Apple
    Avocado
    Baklava
    Banana
    Bars
    Biscotti
    Blackberry
    Blueberry
    Bread
    Buttercream
    Cake
    Candy
    Carrot
    Cheese
    Cherry
    Chickpea
    Chinese
    Chocolate
    Cider
    Cobbler
    Coconut
    Coconut Milk
    Cookie
    Corn
    Cranberry
    Cream
    Cream Cheese
    Creme Brulee
    Crumb
    Crust
    Cupcake
    Custard
    Dates
    Decoration
    Dip
    Dough
    Doughnut
    Dumpling
    Easy Peasy
    Egg
    Filling
    Flowers
    Frosting
    Fruit
    Garnish
    Gelee
    Granola
    Green Tea
    Honey
    Ice Cream
    Icing
    Jam
    Lamb
    Lemon
    Lime
    Lobster
    Lotus Seed
    Macaron
    Mango
    Marshmallow
    Meringue
    Mochi
    Muffin
    Nectarine
    Nutella
    Nuts
    Oat
    Oats
    Onion
    Orange
    Pancake
    Panna Cotta
    Peach
    Peanut Butter
    Pear
    Pecan
    Phyllo
    Pie
    Pistachio
    Plum
    Popsicle
    Pound Cake
    Pumpkin
    Quiche
    Raspberry
    Red Bean
    Rhubarb
    Rice
    Ricotta Cheese
    Rugelach
    Sauce
    Savory
    Scone
    Sesame
    Shortbread
    Soup
    Sponge
    Sponge Cake
    Strawberry
    Streusel
    Tart
    Tofu
    Topping
    Torte
    Vegetable
    Vinaigrette
    Walnut
    Watermelon
    Yogurt
    Zucchini

    Archives

    November 2020
    October 2020
    July 2020
    May 2020
    April 2020
    March 2020
    October 2019
    December 2018
    October 2018
    August 2018
    April 2017
    July 2016
    May 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    July 2015
    June 2015
    May 2015
    April 2015
    February 2015
    January 2015
    November 2014

© 2019 Jacqueline Teng | DragonWarden