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Sure would you not have a small bit?

 

Emma Bakes… Magic Custard Cake

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Posted April 2, 2013 by Emma Carroll in Ramp Archives

As you might already know, us lovely folks here at Ramp.ie like to keep our readers up to speed on all the latest and hottest of everything. So here, my friends, is one of the hottest recipes on the internet right now. And why? Because it’s magic. Yep. That’s right. ‘Magic’. Not in a David Blaine I’m-going-to-bury-myself-under-the-ocean-for-two-years sorta way. It’s definitely not a David Copperfield watch-me-make-the-pyramids-disappear kinda thing. No no no. Think more Paul Daniels on an off day – it’s a batter that splits into a firm custard layer topped with a light sponge later. Shazam! Your mind has officially been blown!

So why is it so popular? D’ya think people were rushing to make it in the hopes that maybe a white dove would fly out of the batter, come to rest on their shoulder and whisper the meaning of life into their ears? See. That would have been magic right there! Sadly, this didn’t happen, as much as I stared longingly into that bowl…. *Sad face*

Popularity and crappy magic-y gimmicks aside, this cake is not too bad at all. I actually couldn’t stop eating it… WAIT! Was that the magic bit? It casts a spell that makes you want more and more? Who even cares. Here’s the recipe…

Magic Custard Cake

 

Ingredients: Makes 8-12 squares, depending on how small you cut ‘em

  • 113g/ ¼lb Butter, melted
  • 480ml Milk, warmed
  • 4 Eggs, separated
  • 150g Icing Sugar + extra to decorate
  • 1 Tablespoon Water
  • 115g Plain Flour
  • 1 Tablespoon Vanilla Extract

 

Method

1.

Preheat your oven to 160C. Grease an 8×8 inch (or similar sized) baking tin.

 

2.

In a clean bowl, whisk your egg whites to stiff peaks.
Magic Custard Cake

 

3.

In a separate bowl, whisk the sugar and egg yolks until pale in colour.
Magic Custard Cake

4.

Add in the melted butter and the water and mix thoroughly.
Magic Custard Cake

 

5.

Mix in the flour.
Magic Custard Cake

 

6.

Finally, mix in the milk and vanilla.
Magic Custard Cake

 

7.

Fold in the egg whites ⅓ at a time. It’ll look a bit lumpy and weird, but just gently break it down into small pieces. It doesn’t look great, but sure, ’twill be grand in the end.
Magic Custard Cake

 

8.

Pour the batter into the cake tin and bake for about 45 minutes. It should be golden on top and a little jiggly underneath.
Magic Custard Cake

 

9.

Allow to cool in the pan before cutting into squares and dusting with icing sugar. Ooooooh taste the magic!
Magic Custard Cake

 


About the Author

Emma Carroll

I'll be in the kitchen.

  • http://twitter.com/Sarklor Ciaran O’Brien

    I approve of any recipe which lets you use the word ‘jiggly’. Hee hee hee, jiggly!

UA-35162201-1
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