Recipe: Magic Custard Cake
Up until your suggestions on Google+, Instagram, Facebook and YouTube we hadn't even heard about this... but wow are we glad you let us know! This is such an easy batter to make, but what's really impressive is that it separates in the oven to form 3 separate layers for our cake! It turns out almost like a creme brulée topped with a really light soufflé sponge...amazing. It's perfect served with a little fresh passionfruit... another suggestion of yours!
Ingredients
- 4 medium eggs
- 1 tsp lemon juice
- 150 g vanilla caster sugar
- 110 g unsalted butter, melted
- 120 g plain flour
- 480 ml whole milk
- 1 orange
- 2-3 passion fruits
Step 1
Separate The Eggs
Separate the eggs, saving both yolks and whites
Step 2
Whisk The Whites
Whisk the whites to a stiff peak with a tiny drop of lemon juice.
Step 3
Beat The Yolks
Beat the egg yolks with the vanilla sugar and 1 tablespoon of warm water for a couple of minutes… you’re best off using a hand mixer. Beat in the melted butter and zest of the orange.
Step 5
Mix In The Flour And Milk
Mix the flour into the egg yolk mix, then stir through the milk.
Step 6
Fold In The Egg Whites.
Fold in the egg whites (in two batches), until evenly combined.
Step 7
Bake The Cake
Preheat an oven to 160°C. Pour the batter into the baking tin and cook for 50-60 minutes until the top is golden and puffed and the middle is set but with a generous wobble.
Step 8
Leave To Cool
Allow to cool completely (at least 3-4 hours) before slicing into the cake
Step 9
Serve Up!
Serve the slices of cake drizzled with the passionfruit pulp and finished with a sprig of mint!
Comments
I didn't have any oranges at hand when making this so I left the zest of an orange out but it was really good. Definitely making it again.
Since Sorted's announcement about Ben's birthday party on Twitter, I thought of doing something to celebrate and I settled with magic custard cake because you know Ben loves all things magic related (plus I had baking ingredients that I need to use up). I didn't have that many ingredients to work with when it came to cake decorating and I had no spare sprigs of mint in my kitchen drawer either - what to do?? Add a pop of colour to the cake so that I don't have to decorate it that much of course! It takes a little more effort to make fresh pandan juice but for me, it was definitely worth it! :)
I only used 50 g of sugar for this recipe because (I'm starting to notice a trend here) I ran out of sugar. Good job me. I also put some vanilla extract as I didn't have any vanilla sugar. It came out pretty delicious even though there are only 50 g of sugar. I also couldn't find any passion fruit, so my desire to try it will have to wait. My mother likes subtly sweet desserts, so this was perfect for her. Watching the layers separate really was magic! And with that, fabulous magic custard cake, SORTED!
What if don't have the time to let it sit for 3-4 hours? Would it be fine to place it in the freezer for 30 minutes?
