柠檬魔术卡士达蛋糕(Lemon Magic Custard Cake)

家里近来进了许多柠檬。

安哥返老还童闹着要吃魔术卡士达蛋糕，

只好就地取材，以柠檬烘了安家第六款魔术卡士达蛋糕。

加了酸酸的柠檬汁，自然就加入少许的糖。

相比以往的口味，多了柠檬香气，减了甜度，

没想到对重甜的安哥而言，清新不腻，一样讨喜。

柠檬魔术卡士达蛋糕

原食谱来自：Baking Taitai
（我用7"x7"x3"四方模）

主料：
113克 无盐牛油 
460克 鲜牛奶
1粒 柠檬皮屑
2汤匙 柠檬汁
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

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，柠檬皮屑，柠檬汁搅打约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！


Lemon Magic Custard Cake 
Recipe adapted from : Baking Tai Tai

(Utensil: 7" x 7" x 3"square baking pan)

Ingredients: 
113g unsalted butter 

460g fresh milk 
zest from 1 lemon
2tbsp lemon juice

1tbsp water

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

115g plain flour

145g 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 lemon 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,lemon zest and lemon juice 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!

 柠檬口味，清新可口，酸甜适中。

一层蛋糕，一层卡士达，一层糕的不同层次感，

加上冷藏后的冰凉口感，

个人还蛮喜欢，一道不错的甜品。

原味 ：http://auntyyoung.blogspot.com/2014/09/magic-custard-cake_8.html
斑兰 ：http://auntyyoung.blogspot.com/2014/09/pandan-magic-custard-cake.html
蓝花 ：http://auntyyoung.blogspot.com/2014/09/blue-pea-magic-custard-cake.html
鲜橙 ：http://auntyyoung.blogspot.com/2014/10/orange-magic-custard-cake.html
巧克力班兰 ：http://auntyyoung.blogspot.com/2014/11/chocolate-pandan-magic-custard-cake_14.html

以上是我尝试烘焙过的不同口味魔术蛋糕。
如果你也好奇它们的美味，欢迎你跟随连址，探个究竟。

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.