魔术卡士达蛋糕(Magic Custard Cake)

 这款闻名遐迩的魔术卡士达蛋糕，之前安迪已做了4回，

无奈法力不足，只能变出2层。：（

所以都没有拍照与大家分享。

I've already tried to make this famous cake a total of four times! Sadly, I wasn't "magical" enough to create 3 layers; only managed 2. :( I ended up not taking any pictures to be shared.

 今天因为安哥不停地在耳边碎碎唸，

要我尽快用掉就快逾期的鲜奶，

我，只好再次挑战这含奶量高的蛋糕。
Since my hubby wouldn't stop reminding me about the nearly expired fresh milk, I decided to challenge this milky cake again.

不知否安哥碎碎唸（好像下魔咒），

传说中。。。。。

只用一种面糊，可变出3层不同质地的魔术蛋糕竟然凑效了！

耶。。。！

我的第5回，终于成功了！！ 
Maybe it was my hubby's "spell-casting" (read: nagging), somehow, this 5th try turned into a success! Yes!! 

魔术卡士垯蛋糕

 食谱参考：Baking Taitai
（我用7"x7"x3"四方模）
 

主料：
113克 无盐牛油 
480克 鲜牛奶
1大匙水
鸡蛋4粒，分隔 (每粒60克包括壳）
115克 普通面粉
145克 糖粉(减至140克）

28克 幼糖（减至25克）
1茶匙香草糊 （我用香草精）
额外的糖粉，洒在蛋糕上层。（我用雪花粉）


1。在7"X7"方形烤模铺上油纸。
2。融化牛油，并隔一边降温。牛奶加热到微温，隔一边。 
3。面粉过筛，放一边。
4。用电动搅拌器把蛋白打至泡泡状态，加入糖，打到干性发泡的状态。（盛蛋白的盆要保证无油无水，蛋白也不可以沾到蛋黄，水分及油脂。蛋白霜才能成功） 
5。另一个碗里，把蛋黄和糖粉搅拌到蓬松。
6。然后加入融化的牛油和水，搅打约2分钟拌均。倒入过筛的面粉，搅打混合。
7。用手拌器轻轻地打入牛奶和香草精，直到混合。（如果继续用电动搅拌器， 水水的面糊会被打到四处飞哦！） 
8。蛋白霜分三次加入面糊中，用橡皮刮刀轻轻翻拌均匀。(这时你会看到面糊有好多大大的凝块，尽量把这些大块的固体搅拌散）
9。将面糊倒入烤盘，在预热至160ºC上下火的烤箱，烤约50~55分钟，直到表面呈金黄色, 竹签插入中心没有沾粘就可以取出。
10。蛋糕因为是软的所以请小心从烤模取出，同油纸一起放在网架上。完全冷却后，才可以切，并洒上糖粉就可以享用了！冷藏了更好吃！

备注：
***这是一个很神奇，能烘出三层不同质感的蛋糕。
蛋糕的神奇是面糊非常薄，因为有少许面粉和大量的牛奶。面粉是较重的，因此沉下到底部，并型成稠密的底层。蛋黄留在中间，形成卡士达。蛋白打至干性发泡的状态是充满小气泡的，这些气泡漂浮到顶部，并型成一层蛋奶酥的质地。（蛋糕冷却会回缩是正常的。）

     

 刚出炉，还没化妆的蛋糕。

Fresh out of the oven and pre-"make up".

Magic Custard Cake
 recipe adapted from : Baking Taitai
Utensil : 7" x7" x 3"square baking pan

Ingredients:

113g unsalted butter 

480g fresh milk 

1 tablespoon water

4 eggs, separated (60g each, weight with shell) 

115g plain flour

145g icing sugar (reduced to 140g)

28g caster sugar (reduced to 25g)

1 tsp vanilla paste (replaced by vanilla essence)

Extra icing sugar for dusting (replaced by snow powder)

Method ：

1. Line a 7"x7" baking pan with baking paper.

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 which comes out clean, the cake is done.呈
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. It tastes even better after chilled!

Note ： *** It's a magical cake that forms into 3 layers when baked. 

The magic in the cake is the cake mixture is very thin due to the small amount of flour and large amount of milk used in the recipe. Flour is heavy and will sink to the bottom to form a dense layer. The egg yolk will remain in the centre to form the custard. The egg white when beaten stiff formed little air bubbles which float to the top and create a souffle layer. (which is normal for the cake to shrink after cooling down) 

之前虽然屡屡失败,只呈现2层的外貌，但是还不断尝试，

除了心有不甘，其实蛋糕本身的美味可口，才是主因。

安哥大爱！屡屡下订单呢！
The last few times may have been failures, but I have never given up. A little because I refused to stop until I got it right, but mostly because the cake itself tastes nice. It is one of my hubby's favorite. He can't stop requesting it!

 底层像“糕”，中间是软软的“卡士垯” 

而上面那层像轻软的“乳酪蛋糕” 

很神奇吧？ 
The lower layer has a "kueh" texture, the middle layer a custard texture and the top layer a cheese cake texture. Isn't it amazing?

感谢Cheryl 的无私分享，

让我们有机会见识这么神奇兼超好吃的蛋糕。

感恩哦！
A big thank you to Cheryl for her selfless sharing of such a magical and delicious cake!

@@@@@ Enjoy ! @@@@@