Magic Custard Cake
Magic Custard Cake
- Preheat the oven to 325F/160C. Line a 8 x 8 inch square cake pan all sides up.
- Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside. Combine sifted flour and orange together, set aside.
- Whisk the egg whites to foamy and add 1 tablespoon of sugar into it, continue to whisk to stiff peaks. Set aside.
- In another mixing bowl (I used Kenwood mixer), whisk the egg yolks and icing sugar until light. Mix in the melted butter and the tablespoon of water for about 2 minutes or until evenly incorporated.
- Mix in the flour until evenly incorporated. Slowly beat in the (not so warm) milk and vanilla extract until everything is well mixed.
- Fold in the egg whites, 1/3 at a time with a rubber spatula. Repeat until all of the egg whites are folded in.
- Pour the batter into the prepared pan and bake for 45-60 minutes (I baked for 60 minutes) or until the top is golden. Allow cake to completely cool before cutting and then dust with confectioner sugar or snow powder.
- Best to chill the cake for few hours before cutting as the cake still stays very soft after baked.
- 预热烤箱至160度。准备一个8寸方烤盘,铺上烘焙纸,让纸的边缘高过烤模侧壁,备用。
- 融化牛油,搁置一边,备用。 鲜牛奶加热至温,备用。过筛面粉和橙皮屑混合一起,备用。
- 用搅拌机高速度把蛋白搅拌至泡泡状态,加入细糖打至坚挺状,备用。
- (我用Kenwood搅拌机)将蛋黄及糖粉以低速度搅打均匀。倒入牛油和清水,搅打约2分钟至完全混合。
- 倒入面粉搅匀。接着把微温的鲜奶和Vanilla香精慢慢的加入面糊里,搅至均匀即可。
- 蛋白霜分3次拌入面糊里,用橡胶刮刀轻轻翻拌至匀即可。
- 将面糊倒入烤盘,放进预热烤箱的中间层,烤约45-60分钟(我烤了60分钟)或蛋糕表面呈金黄色即可。
- 将蛋糕连烤盘一起待凉,然后放进冰箱冷却数小时后才脱模。洒上防潮粉,切片即可享用。
- 蛋糕烤出来后,体质还是非常的松软,所以必须把蛋糕冷却后才好切。(我是把蛋糕留到隔天)觉得蛋糕冰冰凉凉的时候最好吃。
Source: http://www.anncoojournal.com/2014/06/magic-custard-cake.html
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