Magic Custard Cake (Baking Tai Tai) Source from: bakingtaitai.blogspot.sg/2014/05/magic-custard-cake.html#more Video: https://youtube/watch?v=d6ngcRci_bU#t=18 Ingredients: (makes an 8 inch cake, I used 8x 8x 2square pan with removable base ) • 113g unsalted butter • 480g fresh milk • 1 tablespoon water • 4 eggs, separated (60g each, weight with shell) • 115g plain flour • 145g icing sugar • 28g caster sugar • 1 tsp vanilla paste (can be replaced by vanilla extract) • Extra icing sugar for dusting Method: 1. Lightly grease and line a 8x8 baking pan with baking paper, height taller than the baking pan by 2~3cm all around. 2. Melt the butter and set aside to cool slightly. Warm the milk to lukewarm and set aside. 3. In a separate bowl, sift the flour, set aside. 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，the egg white must not come into contact with any egg yolk, water or oil too 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. Mix in the sifted flour until evenly incorporated. 7. Use a hand whisk and gently beat in the milk and vanilla extract until everything is well mixed. It is normal that the batter is watery and runny. 8. Using a rubber spatula, 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) 9. Pour the batter into the prepared pan and bake in a preheated oven 160ºC top and bottom heat for 50-55 minutes until the top is golden, test with a skewer, if no watery batter is seen on the skewer and comes out with slight crumbs, the cake is done. 10. The cake will be wobbly. Remove the cake from the mould. Together with the baking paper, cool it completely on a wiring rack before cutting and then dust with icing sugar. Personal Notes 小笔记: If you cant finish the cake within the day, it has to be chilled in the fridge to be consumed up in the next few days.
Posted on: Wed, 05 Nov 2014 02:40:19 +0000
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