Skip to main content

Magic Custard Cake 魔术卡士垯蛋糕


This Magic Custard Cake has been very popular in the blogosphere recently and many bloggers have successfully made this 'wonder' cake.  Why is it called magic cake, many people will ask?  The answer is that with only one batter you can get to enjoy three different layers of cake.   It has a soft sponge top, the middle layer is custard while the bottom is a dense layer of cake.  This is my second attempt.  The first attempt, I only managed to get two layers and not to be put off, I persevered and tried again.

I stumbled upon a video by Yellowsaffron which you can watch at the end of this post and I followed Anncoo's version of adding in some orange zest.   I was so happy when, after trimming the sides of the cake, I saw three layers and I was on cloud nine!






Recipe for Magic Custard Cake

    Ingredients

    • 125 gm butter
    • 500 ml milk
    • 4 large eggs
    • 1 Tbsp caster sugar
    • 140 gm icing sugar
    • 1 Tbsp water
    • 120 gm plain flour
    • 1 tsp vanilla
    • Zest from an orange
    • a pinch of salt
    • Snow powder or icing sugar for dusting
    Method
    1. Line an 8 inch square cake pan with parchment paper
    2. Melt the butter, set aside.
    3. Lightly warm the milk till lukewarm, set aside.
    4. Sift flour with the salt.
    5. Whisk egg yolks with the icing sugar till light.  Mix in the melted butter and tablespoon of water until evenly incorporated.
    6. Whisk in the flour, orange zest till well combined.  Slowly add in the warm milk and vanilla, mix well.  Stir with a ball whisk.
    7. Whisk egg whites  till foamy, add in the tablespoon of sugar, whisk till soft peaks form.
    8. With a spatula, fold in the egg whites to the egg yolk mixture, a third at a time.  Repeat till all the egg whites are incorporated.  Do not deflate the egg whites.
    9. Stir as you pour the batter into the prepared pan.
    10. Bake in a preheated oven @ 160 deg.C for 60 mins.  Test with a skewer till it comes out clean.
    11. Allow the cake to cool completely.  Cover the cake and chill in the fridge, preferably overnight.
    12. Dust the cake with snow powder or icing sugar before serving.







Comments

  1. Wow...this looks great. I haven't tried this one ..but hope to one day :D

    ReplyDelete
  2. Well done, Cheah! Your magic cake is perfectly baked!!!

    ReplyDelete
    Replies
    1. So happy that I got it right the second time!

      Delete
  3. Hi Soke Hah, glad you try this MCC. There are so many flavours to try and time is the main constraint. Your MCC looks perfect with all the layers and no cracks.

    ReplyDelete
    Replies
    1. Yes, I wanna try with other flavours too....

      Delete
  4. Cheah, you did great with this Magic Custard Cake! I can see the 3 layers.

    ReplyDelete
  5. Delicious! I tried it some time ago and really liked it.

    ReplyDelete
  6. Gorgeous layers, Cheah. I would love one slice for my afternoon tea.

    ReplyDelete
  7. The post title is enough to get me sold! It's certainly good to hear from you again & thanks for stopping by. Happy baking & enjoy your coming weekend!

    ReplyDelete
    Replies
    1. You're welcome and do have an enjoyable weekend too!

      Delete
  8. Hi Cheah, I could see 3 layers! Like your perfectly baked MCC !

    ReplyDelete
  9. Well done Cheah! Your mcc looks so pretty with the 3 distinctive layers. Thanks for the mention :D

    ReplyDelete
  10. I made it last week and did my posting too :) it is surely a keeper magic custard cake yours look so neat and perfect!!

    ReplyDelete
    Replies
    1. Thank you. Will hop over to your blog soon :)

      Delete
  11. Replies
    1. You'll be overjoyed when you see the distinctive three layers!

      Delete
  12. Hi Cheah,
    You have made your custard magic cake perfectly! Beautiful layers! I have bookmarked to make too, but have not make it yet. I'm very slow in catching up, will definitely try it one of these days!

    ReplyDelete
    Replies
    1. I was itching to try when I saw the lovely posts that our fellow bloggers posted. I'm sure you'll find the time to make one too!

      Delete
  13. Kudos Cheah ! Your custard cake turns out like a magic. Beautiful layers.
    Kristy

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




Cherry Loaf Cake ~  樱桃蛋糕
Ingredients (A)

173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …

Assam Prawns ~ 亚参虾

Assam Prawns is a popular Malaysian dish which is not difficult to whip up.  The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'.  Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising.  Yum is the word for it!





Assam Prawns  ~  亚参虾 Ingredients

400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice.  Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…