魔术卡士达蛋糕你吃过或做过吗？一种面糊就能烘出三层不同质感的蛋糕，是不是很神奇？底部是一层粿，中间卡士达，顶部是蓬松的舒芙里蛋糕。尝试了好几种口味，这马六甲椰糖魔术卡士达蛋糕，也是我的最新创作，是最好吃的！又香又浓郁的椰糖和椰浆，令人垂涎三尺！
Gula Melaka Magic Custard Cake
马六甲椰糖魔术卡士达蛋糕
Ingredients: (makes an 8 inch cake, I used 8"x 8"x 2"square pan with removable base)
113g unsalted butter
415g fresh milk (full cream)
200ml coconut milk (I used Ayam brand coconut milk)
1 tablespoon water
4 eggs, separated (60g each, weight including shell)
115g plain flour
145g gula melaka, break into small pieces (I got the pure gula melaka from Malacca, texture is soft and easy to break apart.)
20g caster sugar
Extra icing sugar for dusting (optional)
食材：（可做8寸，我用8"x8"x2"活底四方模）
113克 无盐牛油
415克 鲜牛奶 (全脂）
200毫升 椰奶 （我用Ayam牌子的椰奶 ）
1大匙水
鸡蛋4粒，分隔 (每粒60克包括壳）
115克 普通面粉
145克 马六甲椰糖, 拨成小片 (我用的是在马六甲买的纯椰糖，质感软，容易拨开成小片）
20克 幼糖
糖粉装饰用 （随意）
Method 方法：
1. Lightly grease and line a 8"x8" baking pan with baking paper, height taller than the baking pan by 2~3cm all around.
1。在8"X8"活底烤模周围涂油，铺油纸，纸的高度２～３厘米高过烤模。
2. Melt the butter and set aside to cool slightly. Warm the coconut milk before adding in the gula melaka to cook over low heat until the gula melaka has melted completely. Add in the fresh milk, heat it till lukewarm, set aside.
2。融化牛油，并隔一边降温。椰奶煮温加入椰糖用小火一起煮至椰糖完全熔化。再加入牛奶，热到微温，隔一边。
3. In a separate bowl, sift the flour, set aside.
3。面粉过筛，放一边。
4. Use an electric mixer and whisk the egg whites till foamy, add in the caster sugar and whisk till stiff peak. (make sure there is no oil or water in the bowl，the egg white must not come into contact with any egg yolk, water or oil too or the meringue will not be successful)
4。用电动搅拌器把蛋白打至泡泡状态，加入2大匙砂糖，打到干性发泡的状态。（盛蛋白的盆要保证无油无水，蛋白也不可以沾到蛋黄，水分及油脂。蛋白霜才能成功）
5. In another bowl. beat the egg yolks until light and fluffy. Add in the melted butter and one tablespoon of water and beat for about 2 minutes. Pour in 1/3 amount of warm milk, mix in the sifted flour until evenly incorporated. Then mix in the other 2/3 of warm milk.
5。另一个碗里，把蛋黄搅拌到蓬松，然后加入融化的牛油和水，搅打约2分钟拌均。倒入过筛的面粉和1/3的温奶，搅打混合。再倒入另外2/3温奶搅拌均匀。
6. Whisk in the egg whites, 1/3 at a time. Repeat until all of the egg whites are whisked in. (The batter will appear curdy, just whisk till no big curds are seen.)
6。蛋白霜分三次加入面糊中，用手搅拌器拌均。(这时你会看到面糊有好多大大的凝块，尽量把这些大块的固体搅拌散）
7. Pour the batter into the prepared pan and bake in a preheated oven 160ºC top and bottom heat for 50-55 minutes until the top is golden, test with a skewer, if no watery batter is seen on the skewer and comes out with slight crumbs, the cake is done. (If the top of the cake browned too fast, you can tent it with an aluminium foil as shown in my photo. You may also have to adjust the temperature and timing to suit your oven.)
7。将面糊倒入烤盘，在预热至160ºC上下火的烤箱，烤约50~55分钟，直到表面呈金黄色, 竹签插入中心没有水水的面糊沾粘就可以取出。(如果蛋糕表面太快上色，可用锡纸盖住顶部。每架烤炉的恒温器都不同，请自己适当调适温度和时间。）
8. The cake will be wobbly. Hold the sides of the baking paper to remove the cake from the pan. Transfer to a wiring rack to cool the cake completely before cutting or decorating it with icing sugar.
8。蛋糕因为是软的所以请小心抓稳油纸一起从烤模取出，放在网架上。完全冷却后，才可以切或撒上糖粉装饰蛋糕。
Personal Notes 小笔记:
I used to like this cake after chilled but prefer to eat it warm these days. If you can't finish the cake within the day, it has to be chilled in the fridge to be consumed up within the next few days.
以前总喜欢冷藏后才吃，最近觉得这蛋糕温时比较好吃。如果蛋糕一天之内没吃完，一定要放进冰箱，几天内享用完。
For original flavour, please click on photo to see video tutorial recipe. It also has a more detailed write up about the magic custard cake and how the magic works in this recipe as well as frequently asked questions.
原味的食谱视频教程，请点击照片。食谱也有详细说明蛋糕为什么会这么神奇和‘常问的问题’。
For matcha flavour, please click on photo to see tutorial video recipe.
抹茶风味的食谱，请点击照片看食谱视频教程。
Click on the photo for Pandan Magic Custard Cupcake recipe.
请点击照片看香兰魔术卡士达小蛋糕食谱。
“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link to the relevant post here:http://bakingtaitai.blogspot.sg/2014/09/gula-melaka-magic-custard-cake.html
Thank you.”
“编写或翻译食谱需要时间和精力的，请不要复制或将它作为自己的食谱。如果你想分享在我部落格的任何食谱，请提供在这里的相关链接: http://bakingtaitai.blogspot.sg/2014/09/gula-melaka-magic-custard-cake.html
谢谢。”
ｄ蛋糕都整得好靚
