CHOCOLATE MAGIC CUSTARD CAKE
4 eggs, at room temperature
1 teaspoon vanilla powder or extract
1 and ¼ cup sugar
110g butter, melted
½ cup plain flour
⅓ cup unsweetened cocoa powder
2 cups milk, lukewarm
1 tablespoon powdered sugar for dusting
Method
Preheat oven to 160C.
Grease a 30cmx17cm baking pan and line it with baking paper.
Separate egg whites and yolks.
Beat egg whites in a bowl until stiff and put aside.
Whisk egg yolks, vanilla powder and sugar until creamy.
Add melted butter and mix for half a minute.
Add the flour and unsweetened cocoa powder. Mix with a spatula until incorporated well.
Pour the milk gradually and continue beating.
Add in the egg whites, one third at a time and gently fold in with a spatula.
Pour this liquidy batter into the baking pan and bake for 60 minutes.
Let it cool and when it comes to room temperature chill for an hour.
Slice it in the size you like and dust with powdered sugar right before serving.
Keep it in refrigerator until you finish it all.
A few notes on making the cake: the vinegar helps stabilize the egg whites after they've whipped to stiff peaks. If you have a copper bowl to whip them in, you can skip the vinegar.
When adding the milk, we found it easier and less messy to gently hand whip them in instead of using the stand mixer. It is a very liquidy batter, and for us it splattered everywhere even at the slowest speed. You could also wrap the head of the mixer and the top of the bowl with plastic wrap to help contain the splattering.
As with the original magic custard cake, the temperatures of the ingredients are important. If too hot it will cook the eggs, too cold it will harden the butter.
For folding in the whites, it is done with more of a gentle whisk/folding motion with the whisk since the batter is so runny. The whites will look a little curd like after mixing them in, just try to mix/fold them to the point where there is no big chunks.
Because of the custard center, when fully baked, there will be a bit of a jiggle, but not a sloppy jiggle to the cake when gently shook. Same after it has cooled. That's about it. Have fun and every time we've made the magic custard cakes (this one or the original), going into the oven we don't think they will work correctly, and after baking they are magically perfect.
Aussie Tucker ~ The Great Australian Bite
INGREDIENTS4 eggs, at room temperature
1 teaspoon vanilla powder or extract
1 and ¼ cup sugar
110g butter, melted
½ cup plain flour
⅓ cup unsweetened cocoa powder
2 cups milk, lukewarm
1 tablespoon powdered sugar for dusting
Method
Preheat oven to 160C.
Grease a 30cmx17cm baking pan and line it with baking paper.
Separate egg whites and yolks.
Beat egg whites in a bowl until stiff and put aside.
Whisk egg yolks, vanilla powder and sugar until creamy.
Add melted butter and mix for half a minute.
Add the flour and unsweetened cocoa powder. Mix with a spatula until incorporated well.
Pour the milk gradually and continue beating.
Add in the egg whites, one third at a time and gently fold in with a spatula.
Pour this liquidy batter into the baking pan and bake for 60 minutes.
Let it cool and when it comes to room temperature chill for an hour.
Slice it in the size you like and dust with powdered sugar right before serving.
Keep it in refrigerator until you finish it all.
A few notes on making the cake: the vinegar helps stabilize the egg whites after they've whipped to stiff peaks. If you have a copper bowl to whip them in, you can skip the vinegar.
When adding the milk, we found it easier and less messy to gently hand whip them in instead of using the stand mixer. It is a very liquidy batter, and for us it splattered everywhere even at the slowest speed. You could also wrap the head of the mixer and the top of the bowl with plastic wrap to help contain the splattering.
As with the original magic custard cake, the temperatures of the ingredients are important. If too hot it will cook the eggs, too cold it will harden the butter.
For folding in the whites, it is done with more of a gentle whisk/folding motion with the whisk since the batter is so runny. The whites will look a little curd like after mixing them in, just try to mix/fold them to the point where there is no big chunks.
Because of the custard center, when fully baked, there will be a bit of a jiggle, but not a sloppy jiggle to the cake when gently shook. Same after it has cooled. That's about it. Have fun and every time we've made the magic custard cakes (this one or the original), going into the oven we don't think they will work correctly, and after baking they are magically perfect.
No comments:
Post a Comment