There was this Magic custard cake which caught my attention and it was really really good and my boys are so fanscinated by the layers it had created and their hand could not stop at 1 slice...
Ingredients:
113g unsalted butter
480g fresh milk
1 tablespoon water
4 eggs, separated
115g plain flour
145g icing sugar
28g caster sugar
1 tsp vanilla paste (can be replaced by vanilla extract)
Extra icing sugar for dusting
Method:
1) Line the baking tin with greaseproof paper.
2) Melt the butter and set aside.
3) Warm the milk to lukewarm and set aside for later use.
4) Separate the eggs. Use the electric whisk and whisk the egg white till foamy, then add in the caster sugar and beat till stiff peak. (like the chiffon egg white, won't drop when inverted)
5) In another mixing bowl, beat the egg yolk and icing sugar till light and fluffy. Add in the melted butter & 1 thspn of water and beat for about 2 mins or till evenly incorporated. Add in the sifted flour and mix well.
6) Gently beat in the milk and vanilla extract until everything is well mixed. The batter is watery and runny.
7) Using a rubber spatula, fold in 1/3 of the egg white. Repeat till all the whites are folded in. (the mixure will look curdy. Its normal)
8) Pour the batter into the baking tin and bake in a preheated oven of 160ºC for 50 mins,
9) The cake will be wobbly. Remove the cake from the mould and together with the baking paper. cool it completely before cutting.
5) In another mixing bowl, beat the egg yolk and icing sugar till light and fluffy. Add in the melted butter & 1 thspn of water and beat for about 2 mins or till evenly incorporated. Add in the sifted flour and mix well.
6) Gently beat in the milk and vanilla extract until everything is well mixed. The batter is watery and runny.
7) Using a rubber spatula, fold in 1/3 of the egg white. Repeat till all the whites are folded in. (the mixure will look curdy. Its normal)
8) Pour the batter into the baking tin and bake in a preheated oven of 160ºC for 50 mins,
9) The cake will be wobbly. Remove the cake from the mould and together with the baking paper. cool it completely before cutting.
I am submitting this post to Little Thumbs Up (May 2014 : Milk) organised by Bake for Happy Kids and My Favourite DIY hosted by Away of mind
