香橙魔术卡士达蛋糕(Orange Magic Custard Cake)

好好吃的魔术蛋糕！

竟然连安哥也为它痴迷。

别有用心的抱回2盒鲜奶，连哄带骗，就是要安迪做魔术蛋糕。
The delicious Magic Cake! My hubby is such a loyal fan of it, he actually brought back two bottles of fresh milk just to request me to bake Magic Cake for him.

参考了烘焙达人Ann Low 家的香橙魔术卡士达蛋糕，

决定再战这款好吃又好玩的蛋糕。

既可以满足安哥对它的思念；

又可以让娜娜的烧烤会食物单里，多一项选择。
Having seen a similar recipe at Ann Low's blog, I decided to challenge this Orange Magic Custard Cake. Not only will it appeal to my hubby, it can also be added to the list of food for NaNak's barbecue party.

故意提早一天做这款蛋糕，

一来分担当天的工作量，

二来好让它由足够的时间冷藏，这样口感会加分哦！

I baked this cake one day ahead. 

So that to reduce my preparation tasks on the BBQ day. At the same time the cake will have sufficient time to chill.

香橙魔术卡士达蛋糕

原食谱来自：Baking Taitai
（我用7"x7"x3"四方模）

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

25克 幼糖
适量的雪花粉做装饰

做法：

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，水，鲜橙皮屑，鲜橙精搅打约2分钟拌均。倒入过筛的面粉，搅打混合。

7。用手拌器轻轻地加入牛奶，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！

Orange Magic Custard Cake 
Recipe adapted from : Baking Tai Tai
(Utensil: 7" x 7" x 3"square baking pan)

Ingredients: 
113g unsalted butter 

480g fresh milk 
zest from 1 orange
1tbsp orange essence

1tbsp water

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

115g plain flour

140g icing sugar

25g caster sugar

Snow powder for dusting 
  
Method:
1. Line a 7"x7" baking pan with baking paper.
2. Melt the butter and set aside to cool slightly. Warm the milk and blue pea flower juice until lukewarm and set aside. 
3. In a separate bowl, sift the flour then set aside. 
4. Use an electric mixer and whisk the egg whites till foamy, add in the caster sugar and whisk until stiff peaks are formed. (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 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, one tablespoon of water,orange zest and orange essence 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 until everything is well mixed. It is normal for the batter to be watery and runny.  

8. Using a rubber spatula, fold in the meringue, 1/3 at a time until all the meringue has been folded in. (The batter will appear curdy, so just keep folding until no big curds are seen) 
9. Pour the batter into the prepared pan and bake in a preheated oven at 160ºC top and bottom heat for 50-55 minutes until the top is golden. Test with a skewer. If it comes out clean, the cake is done.
10. The cake will be wobbly when you remove the cake from the mould. Cool it completely on a wire rack without removing the baking paper before cutting and then dusting with icing sugar. It tastes even better after chilled!

 相比之前，香草，班兰和蓝花口味，
这款香橙口味，无论是色，香，味，一点也不逊！
This Orange Magic Custard Cake is as good as any Magic Cake I've done before; the Vanilla, Pandan and Blue Pea Magic Custard Cake!

 含奶量高，不同层次的口感，基本上就是这款蛋糕的特色。
同时一种面糊，经过烘烤即变三层不同口感的蛋糕；
而带来的好奇，期待，惊喜。。。不知俘虏了多少姐妹们的心？
安迪就是其一，所以乐此不疲的玩了一款又一款。
The unusual bit about this cake is mainly its high milk content and the three different textures it presents after baking. How many of you have been enchanted by the magic of the cake separating into three layers on its own? Hehe, I won't deny I'm one of them! Why do you think I've been having so much fun recently, experimenting with so many different flavors of this Magic Cake?

谢谢Ann的美好分享，这款香橙魔术卡士达蛋糕，很好吃！
家人和朋友都赞好。
Thanks to Ann for this wonderful sharing! This Orange Magic Custard Cake tastes great. Everyone loves it!

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