Few weeks ago, when my good friend Joyce posted her bake of this magic custard cake in her facebook, I was curious and wonder why it is called a magic cake. She explained to me that three different layers were formed when the cake is baked. I thought, "Wow, what an interesting recipe, I gotta try it!"
I got the recipe from her and baked it yesterday specially for my daughter who has completed her school preliminary examinations. I added Matcha powder to the recipe to make a Matcha flavoured one as I am in the series of making matcha bakes. You can take a look at my earlier posts if you are a Matcha fan like me.
When I was making this cake, it was so watery (my friend has forgotten to warn me about this) that I wondered if I have read the ingredients and measurements correctly. Anyway, I moved on to make the meringue and folded it into the watery batter. Things got worst, the batter became very curdy and I thought I have ruined it and was on the verge of discarding it when I changed my mind. (thinking it was such a waste to pour away!) I tried my best to fold the whites in with a hand whisk (switching from a silicon spatula) until there were no big curds around. Frankly speaking, I was not hopeful that the cake will turn out alright. I just wanted to see the outcome thus went ahead and put it into the oven to bake.
To my surprise, not only did the cake turned out fine, it was truly magical! There were three layers of different texture, the top layer is like a soufflé cake (it will rise when baked and sank when taken out of the oven), the centre is a soft custard layer and the bottom is a denser 'kueh' (a type of chinese/malay cake) texture. When the cake was cooled down, I couldn't wait to help myself to a piece, it was so delicious that I took another helping. Not only does it taste good, the sweetness is just right too!
Hope you will like this cake as much as I do and it tastes good either warm or cold. I will definitely make this again as my family loves it. I am thinking of doing a chocolate version next, who doesn't like chocolate? ;p
Click here to watch the tutorial video before attempting this cake .
Updates On:
1) 7 Feb 2014: Click here to see the recipe of another interesting cake with three different textures.
2) 9 May 2014: Click here for original flavour recipe.
3) 15 May 2014: Click here to see video and recipe of pandan magic custard cupcake.
首先要在这感谢我的好姐妹Joyce与我分享这英文的食谱。几个礼拜前，看到她在Facebook上载了原味的魔术卡士达蛋糕 , 真的很好奇怎么会有这样有趣的食谱，仅然能烘培出三层不同质感的蛋糕呢？我想多数人也跟我一样，从没听过，也没吃过。对这个神奇的甜点超感兴趣，也想尝试制做它吧！
昨天为了庆祝我女儿考完小六的初步考试，决定做这个蛋糕。我在食谱里加了上等抹茶，味道特别香。我是抹茶的头号粉丝，最近在日本买了一大包的上等抹茶，所以一直都在做抹茶的面包糕点。
不瞒你说，在制做这蛋糕时，因为面糊是水水的 (朋友忘了提醒我这点），我还以为我看错了材料的份量，差一点就把面糊拿去喂 Mr Bin了！。不过想继续做下去，看加入打发到硬性的蛋白霜，会不会好一点。 没想到，面糊加入了蛋白霜后有好多大大的凝块！我心想：这下子更糟了，怎么办？是不是真的该把它给倒掉了？想想后又觉得很浪费， 就拿起了手拌器，尽量把大块的固体搅拌散， 再放进预热好的烘炉。 当时并不是很乐观蛋糕会成功。 过了大概一小时，把烤好的蛋糕拿出一看， 真的有三层！太高兴了，糊里糊涂的成功了，哈哈！蛋糕的上层象是Souffle的味道，中层是软软的卡士达，下层象Kueh的质感。口感很棒，你会不知不觉地吃下好几块呢！这么神奇又好吃的蛋糕一定要试做，并不难哦！ （我已把食谱翻译到中文）
据我所知，食谱的来源是西班牙。希望你会和我一样喜欢这个蛋糕。它的味道不管是刚烤出来或放进冰箱后，都一样好吃， 赞不觉口！我和家人都很喜欢，一定会再做。下次尝试巧克力口味的，也应该不错吧！:)
请参考做这蛋糕的视频.
更新:
1) 7/2/14 - 点击这里看另一款有三层不同质感的蛋糕.
2) 9/5/2014 - 点击这里看原味食谱。
3) 15/5/2014 -点击这里看香兰口味食谱和做成小蛋糕的视频。
Ingredients:
113g unsalted butter (I used Echire Doux French butter)
485g fresh milk
1 tablespoon water
4 eggs, separated
100g plain flour
15g premium Matcha powder (replace with plain flour for original flavour, replace with unsweetened cocoa powder for chocolate flavour)
145g icing sugar
2 Tbsp caster sugar
1 tsp vanilla extract
Extra icing sugar for dusting (I use snow powder, which will not melt when put into the fridge)
主料：
113克 无盐牛油 (我用上等的Echire法国牛油，味道更佳）
485克 鲜牛奶
1大匙水
鸡蛋4粒，分隔
100克 普通面粉
15克 上等抹茶（可以由普通面粉取代做原味的或用无糖可可粉取代做巧克力口味的）
145克 糖粉
2大匙砂糖
1茶匙香草精
额外的糖粉，洒在蛋糕上层。（我用放进冰箱不会融化的 Snow powder)
Method:
1. Preheat the oven to 160ºC. Lightly grease and line a 8"x8" baking pan with baking paper.
2. Melt the butter and set aside to cool slightly. Warm the milk to lukewarm and set aside.
3. In a separate bowl, sift flour and matcha powder together.
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 or the meringue will not be successful)
5. In another bowl. beat the egg yolks and icing sugar until light and fluffy.
6. Add in the melted butter and one tablespoon of water and beat for about 2 minutes or until evenly incorporated.
7. Mix in the sifted flour until evenly incorporated.
8. Use a hand whisk and gently beat in the milk and vanilla extract until everything is well mixed.
9. Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in. (The batter will appear curdy, just fold till no big curds are seen)
10. Pour the batter into the prepared pan and bake for 50-55 minutes or until the top is golden.
11. Allow cake to completely cool before cutting and then dust with icing sugar.
*** It's a magical cake that forms into 3 layers when baked.
Note: It is normal that the batter is runny and after adding in the meringue, it will become curdy. Don't panic, just continue to fold until the curds almost disappear.
方法：
1。烤箱预热至160ºC。在8“X8”烤盘上的周围涂油，铺油纸。
2。融化牛油，并隔一边降温。牛奶加热到微温，隔一边。
3。面粉和抹茶粉一起过筛。
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，蛋白霜才能成功）
5。另一个碗里，把蛋黄和糖粉搅拌到蓬松。
6。然后加入融化的牛油和水，搅打约2分钟拌均。
7。倒入过筛的面粉和抹茶粉，搅打混合。
8。用手拌器轻轻地打入牛奶和香草精，直到混合。（如果继续用电动搅拌器， 水水的面糊会被打到四处飞哦！）
9。蛋白霜分三次加入面糊中，用手拌器轻轻翻拌均匀。(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）
10。将面糊倒入烤盘，烤约55分钟，或直到表面呈金黄色即可。
11。蛋糕完全冷却后，洒上糖粉就可以享用了！
***这是一个很神奇，能烘出三层不同质感的蛋糕。
注意：面糊是水水的，蛋白霜加后会显得凝固，这是正常的，不要误认为失败，把面糊丢掉。用手拌器，尽量把大块的固体搅拌散。
Photos are personally taken by baking taitai with an iphone, sometimes with just one hand while working with the other.
食谱由烘焙太太翻译成中文。照片是烘焙太太亲自用iphone拍的。
"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. 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。如果你想分享部落格的任何食谱，请至少提供相关的链接，谢谢。“
©版权所有2013 bakingtaitai.blogspot.sg
This post is dedicated to Joyce Chan Lai Ying, my very dear friend who shared the original version magic custard cake with me.
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感謝 BakingTaitai 提供以上資料
BakingTaitai的網誌: http://bakingtaitai.blogspot.hk/
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