Magic Custard Cake Food

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.

BERRY LAYER MAGIC CAKE

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F. Line an 8-inch square metal baking pan with a 12-by-8-inch piece of parchment paper leaving an overhang on 2 sides.
• Melt the butter in a small microwave-safe bowl in the microwave, about 1 minute. Brush the parchment paper with some of the melted butter, then flip it over and press it back in the pan. Brush the other side of the paper and the sides of the pan with butter.
• Whisk the egg yolks and sugar vigorously in a large bowl until pale, creamy and thick, 1 to 2 minutes. Pour in the remaining melted butter and whisk until incorporated. Add the salt and all but 2 tablespoons of the flour, mixing until completely combined.
• Heat the milk in a microwave safe bowl or measuring cup in the microwave until warm, about 1 minute. Slowly add the milk and vanilla to the egg yolk mixture, whisking constantly until well combined (the batter will be thin). Toss the berries with the reserved 2 tablespoons flour and gently stir into the mixture.
• Beat the egg whites and the cream of tartar in a clean bowl with an electric mixer on medium speed in until stiff peaks form, about 2 minutes. Scrape the whites into the yolk mixture, gently breaking them up a little with a whisk. Using a whisk, gently stir and fold the mixture a few times to coat the whites with liquid while keeping as much volume as possible (the batter will not be homogeneous). Pour the batter into the prepared pan and gently smooth the top with a rubber spatula.
• Bake until the top is browned and puffed and the cake is mostly set with a slight jiggle in the center, about 1 hour. Let the cake cool completely in the pan, about 2 hours.
• To serve, dust the top of the cake with confectioners' sugar. Run a small offset spatula or thin knife around the edges of the pan to loosen. Use the parchment paper overhang to lift the cake from the pan and place it on a cutting board. Cut the cake into 9 squares and serve topped with whipped 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.

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)

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 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.