Magic Custard Cake Food

MAGIC CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking dish.
• Beat egg whites in a large bowl with an electric mixer until stiff.
• Combine egg yolks and white sugar in another large bowl; beat with an electric mixer until light and fluffy, about 2 minutes. Add butter and vanilla extract; beat until smooth, about 2 minutes. Fold in flour. Beat in milk slowly. Fold egg whites gently into the batter.
• Pour batter into the prepared baking dish.
• Bake in the preheated oven until top is golden, 45 to 70 minutes. Let cool, about 30 minutes. Dust top with confectioners' sugar.

MAGIC CUSTARD CAKE

Steps:

• Preheat oven to 325˚F
• Line an 8"x 8" brownie pan with parchment paper
• In a large bowl, add 4 egg yolks and sugar. Use a hand mixer to beat the mixture until it's pale yellow.
• Add the melted butter and vanilla extract. Beat for a couple more minutes. Fold in the flour.
• Once incorporated, add the warm milk, stirring to combine.
• In a separate bowl, beat the egg whites with a hand mixer into stiff peaks.
• Add the egg whites to the yolk mixture and gently fold them in. Be sure not to over-mix --there should be some streaks of egg white visible.
• Pour the batter into the prepared pan and bake for 40-70 minutes, or until the top is golden.
• After the cake has cooled, sprinkle with powdered sugar. You may top with fresh fruit too if you like.

MAGIC COCONUT CAKE

Steps:

• Pre-heat the to 350°F (180°C). Butter well a 9" spring-form pan.
• Mix the flour, salt and baking powder together in a bowl using a wooden spoon. Cut the butter into small cubes and add these to the flour.
• Make sure your hands are clean and dry before rolling the cubes in the flour and rubbing them between your fingertips until all the flour has been incorporated and the mixture resembles fine breadcrumbs. Add the sugar and the desiccated coconut and mix in thoroughly with a wooden spoon.
• In a separate bowl, beat together the eggs, the milk and the vanilla or almond extract using a wire whisk. Then add to the dry ingredients. With a hand mixer beat the mixture thoroughly until the batter becomes smooth.
• Pour the batter into the prepared pan and bake for about 30-35 minutes, or until the top of the dessert is set and golden.
• When the 'cake' is removed from the oven, let it cool for a few moments before releasing the sides of the spring-form pan. Run a knife gently around the sides of the 'cake' to release it, if necessary.
• Now you will see that your 'cake' has a thin pastry crust at the bottom, creamy custard in the middle and coconut on the top, just like a coconut cream tart or flan!
• Serve warm or cold, with whipped cream or ice cream.

CHOCOLATE MAGIC CUSTARD CAKE

Steps:

• Separate egg whites and yolks. Mix and combine flour and cocoa powder.
• Whisk egg yolks and sugar for 4 minutes until creamy and pale yellow.
• Add melted butter and vanilla extract 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.
• Beat egg whites in a bowl until stiff and add one third at a time to the cake batter, gently stir with a spatula after each addition. Don't overmix, just stir a few times.
• Pour the liquid batter into the 30x17cm baking pan lined with parchment paper and bake for 40-50 minutes.
• Let it cool and when it comes to room temperature chill in a refrigerator for an hour. Slice it in the size you like and dust with powdered sugar right before serving.

MAGIC CUSTARD CAKE

Steps:

• Preheat your oven to 170 degrees and line a 20cm square cake tin with baking paper, making sure to leave plenty of paper hanging over the sides.
• Separate your eggs and place the egg whites into a CLEAN and DRY bowl - this is very important and beat using an electric mixer until stiff peaks form. Set the egg whites aside until needed.
• Place the egg yolks and caster sugar together in a large bowl and use an electric mixer to beat until they have combined and are light and frothy.
• With the electric mixer still going on a low speed, gradually add the melted butter and vanilla extract before adding the sifted flour a few spoonfuls at a time.
• Gradually add the lukewarm milk and continue to beat on a low- medium speed to combine all of the ingredients.
• Add the egg whites to the bowl and gently fold together the mixture.
• Pour the batter into your prepared cake tin and place into your preheated oven and cook for 35 minutes or until a golden crust has formed on top of your cake.

VANILLA MAGIC CUSTARD CAKE

Steps:

• Preheat the oven to 325°F
• Lightly grease 8×8 inch baking dish, set aside
• Whip the egg whites until stiff peaks form, set aside.
• Beat the egg yolks and powdered sugar until pale yellow.
• Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined.
• Mix in the flour until evenly incorporated.
• Slowly beat in the milk and vanilla extract until well combined.
• Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in).
• Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 40 minutes. If the top browns too quick before the minimum of 40 minutes, you can cover the cake with aluminum foil.
• Cool the cake completely before dusting with powdered sugar. Even cooled, it will be slightly jiggly because it has custard layer in the center.

VANILLA MAGIC CUSTARD CAKE RECIPE

Steps:

• 1. Have ready an 8 inch round deep cake tin. Butter it really well. If you like, you can line it with baking paper to help make lifting the done and cooled cake out more easily. 2. Preheat the oven to 325*F. Beat the egg yolks together with the sugar and water until pale yellow in colour. Whisk in the melted butter, beating for about 2 minutes until evenly combined. Fold in the flour until completely incorporated. Slowly beat in the milk and vanilla. 3. Using clean beaters whisk the egg whites until stiff peaks form, but they are not dry. Stir these into the batter 1/3 at a time until all have been incorporated. Try not to over mix. You don't want the whites to dissolve completely. You should have plenty of small, fluffy little clumps in the batter. 4. Pour the batter into the prepared pan. Bake in the preheated oven for 40 to 60 minutes. When it is done it will be just slightly jiggly in the centre. I would start checking it at 40 minutes. You can cover the top lightly with a sheet of aluminium foil if you think it is browning too quickly. 5. Allow to cool completely in the tin to room temperature. Place in the refrigerator, lightly covered, for about 4 hours before lifting out and cutting into wedges to serve. 6. Dust with icing sugar to serve. Fresh or frozen berries go very well with this.

UPSIDEDOWN CUSTARD CAKE

Steps:

• Preheat oven to 180c/350f/ gas mark 4
• Whisk together custard powder and milk along with sugar and vanilla essence then heat on medium heat until thickened to desired consistency, when this has been done set aside to cool stirring occasionally to prevent skin forming.
• Cream icing sugar and butter together on highest setting until light and fluffy; add egg in two stages beating well after each addition. Now mix in vanilla (or almond) essence.
• Mix in flour with a wooden spoon ensuring it is mixed thoroughly
• Pour half of the custard into the bottom of the tin.
• With a small spoon, spoon the cake mix into the custard. Make sure you spoon in a ring round the edge so the mix doesn't push the custard to the top.
• When you've built up a few inches gradually close in over the top.
• When all the cake mix is used up, pour the remaining custard over the top and place in the middle of the preheated oven.
• Bake for 30-35 minutes until well risen or until a knife comes out clean,
• Serve immediately (with jam if using)