Recipe: Magic Custard Cake

by - Saturday, May 02, 2020



Instagram be damned but since I started this blog way back in 2007,  blog reading has always been a daily habit of mine. That's how I keep myself inspired and motivated especially during times when the world is crumbling like a soft cookie.

Do you have a favorite blog? Mine are too many to count so I pin some of my favorite blogs on the right side column of my blog for easy access.  While I was reading this article from Posie Gets Cozy,  author Alicia Paulson mentioned Magic Custard Cake, a recipe that sounds delicious and super easy to make. If you're looking for stuff to cook and bake, head over to another fave of mine Smitten Kitchen  for kitchen tested recipes. 

So I tried the Magic Custard Cake (oohh, I love everything that starts with magic) this morning where it was all nice and sunny and I had some K-pop cafe music blaring from my bluetooth speaker while the cats were sunning themselves silly. Good times.

I made a mistake with the ingredients though. Instead of two cups I   only added 1 cup. Good thing the cake didn't turn out into a disaster. It was a beautiful cake with no soggy bottom and broken   surface so typical of eggy custard baked goods. 

The cake looks like lemon square at first glance but if you slice through it, the custard layer at the bottom layers nicely with the pillowy sponge cake like topping. A dusting of confectioner's sugar is all the garnish this cake needs. Hmm, a dollop of lemon curd or fresh fruit on top would also heighten the deliciousness of this uncomplicated cake. 


MAGIC CUSTARD CAKE RECIPE
(Adapted from White on Rice Couple)

Ingredients:



  • 1/2 cup butter, melted
  • 4 eggs, separated
  • 2 cup milk (I used 1 cup milk)
  • 4 drops white vinegar
  • 1 1/4 cup confectioner's sugar
  • 1 Tbsp water
  • 1 cup all-purpose flour
  • 1 tsp orange extract
  • confectioner's sugar for dusting

Directions:

1. Melt butter. Let cool.
 

2. In a mixer, beat eggwhites, add 4 drops of vinegar and whip until   stiff peaks form.
3. Beat eggyolks and confectioner's sugar until smooth and well combined.
4. Add egg mixture to cooled butter. Gradually add flour and mix well.
5. Fold in whipped eggwhites into egg batter. Combine well and pour into a greased 8"x 8" pan. 
6. Bake in 325F oven until top is lightly golden. The bottom will remain soft. Let cool before serving.






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