This is my 2nd attempt on Magic Custard Cake which I did some changes on the procedure of mixing. Instead of beating the egg whites in the first step, I prepared the chocolate batter first thus resulting a much higher sponge layer! I really like the top layer which tasted like soufflé and melts in the mouth texture. But my kids prefer the bottom layer which tasted like kueh! Still pondering which flavour should I attempt next.....pandan or matcha?? ^0^
The cake surface actually looked very smooth without any wrinkles. But the whole cake was very wobbly (but is thoroughly cooked), so afraid that I would break the cake into half while trying to lift the cake out of the pan. Revealing the ugly sides after removing the parchment paper.
After trimming the sides away this is how it looks :)
- 115gm unsalted butter
- 600ml warm milk
- 115gm cake flour
- 45gm cocoa powder
- 4 eggs, separated
- 160gm icing sugar
- 2 tbsp strong black coffee
- 1 tsp vanilla extract
- Grease and line a 7" cake pan.
- Melt the butter and cool down slightly.
- Using a electric whisk, beat egg yolks and sugar until light and creamy. Beat in melted butter, coffee and vanilla for about 2 mins.
- Sift in flour and cocoa powder and beat until evenly incorporated.
- Gently whisk in milk until everything is well mixed.
- In a clean dry bowl, beat egg whites on high speed until firm peak formed.
- Fold in egg whites, 1/3 at a time, into the chocolate batter.
- Pour batter into prepared pan and bake in preheated oven at 180 deg cel for 50mins or until cake is set.
- Cool cake in pan for 10 mins. Gently remove cake from the pan and dust with icing sugar before serving if desired.