Magic Custard Cake
What makes magic cake so magical? The dessert itself contains three layers: dense fudge-like bottom, custard in the middle, and top with spongy cake. Would you believe me if I tell you this triple layers cake is actually made with a single batter? Magic!
It tastes complicated but it is actually easy to make. When I was browsing my favorite cooking channel, I was surprise how easy it can be.
Recipe Reference: Emojoie Cuisine - Magic Cake (YouTube)
Time: prepare 30 min, bake 45 min
Ingredients: (6in or 7in round cake pan)
1 tbsp water
6 tbsp butter
1 cup flour
1/3 cup granulated sugar
1 cup milk
1 pinch of salt
few drops of vanilla extract
1. Preheat oven 320F degree. Line the cake pan with parchment paper.
2. Melt the butter in the microwave for 40 sec, and warm the milk (not hot) in the microwave for 30 sec.
3. Separate the eggs. Place egg yolks in a bowl, add warm water and sugar (leave out 2 tbsp for egg whites), then beat egg yolks with a whisk or an electric mixer until it's white like mayonnaise.
4. Add melted butter little by little and mix well.
5. Sift in flour, add salt and mix well.
6. Add milk half cup at a time, add vanilla extract and mix well.
7. In a different bowl, slightly beat egg whites until foamy and then add sugar. Turn up the electric mixer to high about 3-5 min until egg whites reach firm peak form.
8. With a whisk, add egg yolks batter and egg white batter together. DO NOT OVER MIX! Use folding motion, slightly whisk the batter a few time or till egg whites batter no long appear white. Careful not to break the bubble.
9. Pour the batter into cake pan and bake for about 45~50 minutes.
10. Leave to cool completely. Dust with powder sugar for the finish.
The science behind magic cake:
There are two important factors that make the cake the way it is: oven temperature and large amount of liquid. Magic cake is baked at lower 300~320F degree than normal 350~370F degree. This lower temperature allows the starch in the batter to settle before coagulation takes place, which results that fudge-like layer at the bottom. The second factor is contributed by large amount of milk in the recipe. As milk is heavier than some other ingredients, it sinks to the bottom and creates the custard layer. More or so, the air in the whipped white eggs rises to the top under the heat and make up for the fluffy top cake layer.
Now you know.