Best Magic Cake Recipe!
Ingredients
5 egg yolks
1/4 cup milk
40g Salted soften and partly melted butter
1/3 cup plain flour
1 tbsp cornflour
5 egg whites
7 tbsp powdered sugar
1 tbsp vanilla essence
1 tsp almond essence
In a bowl, add the yolks and butter, mix with a spoon or a fork until fluffy. Add milk, mix well. Now sift flour and cornflour directly into the yolks mixture, mix well to combine.
In a clean large metal bowl, whisk with an electric beaters on high speed the whites until foamy peaks. Add 3 tbsp icing sugar, beat for 20 seconds on medium speed then add 4 tbsp of icing sugar beat for 30 seconds on medium speed means until the meringue turn stiff peaks foam. Add vanilla and almond essence, beat on low speed for 20 seconds.
Now incorporate the yolk mixture into the meringue, use a spatula to fold the batter slowly with breaking the whites. Fold until combined.
Pour into a greased with parchment paper 9" and 5" deep round tin. Hold and drop the batter tin to remove excess air bubbles.
Waterbath in oven for 50 minutes on 150 degrees Celsius. Turn off the oven but keep the cake tin inside it for 10 minutes. Remove from oven.
Invert to unmould. Invert back. Let cool completely on a cooling rack.
Dust with some icing sugar. Cut and enjoy your 3 layers magic custard cake!
Best Magic Cake Recipe!
Ingredients
5 egg yolks
1/4 cup milk
40g Salted soften and partly melted butter
1/3 cup plain flour
1 tbsp cornflour
5 egg whites
7 tbsp powdered sugar
1 tbsp vanilla essence
1 tsp almond essence
In a bowl, add the yolks and butter, mix with a spoon or a fork until fluffy. Add milk, mix well. Now sift flour and cornflour directly into the yolks mixture, mix well to combine.
In a clean large metal bowl, whisk with an electric beaters on high speed the whites until foamy peaks. Add 3 tbsp icing sugar, beat for 20 seconds on medium speed then add 4 tbsp of icing sugar beat for 30 seconds on medium speed means until the meringue turn stiff peaks foam. Add vanilla and almond essence, beat on low speed for 20 seconds.
Now incorporate the yolk mixture into the meringue, use a spatula to fold the batter slowly with breaking the whites. Fold until combined.
Pour into a greased with parchment paper 9" and 5" deep round tin. Hold and drop the batter tin to remove excess air bubbles.
Waterbath in oven for 50 minutes on 150 degrees Celsius. Turn off the oven but keep the cake tin inside it for 10 minutes. Remove from oven.
Invert to unmould. Invert back. Let cool completely on a cooling rack.
Dust with some icing sugar. Cut and enjoy your 3 layers magic custard cake!
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