Eu can cook
BUTTERSCOTCH MAGIC CUSTARD CAKE
INGREDIENTS:
4 eggs (separate yolks from whites) at room temperature
1 tsp vanilla extract
150 g (1 cup) brown sugar
125 g (½ cup) butter
115 g (¾ cup) of all purpose flour
500 ml (2 cups) lukewarm milk
powdered sugar for dusting cake
This cake is called the Butterscotch ‘Magic’ cake simply because it makes use of simple
everyday ingredients and the end product is an oh-so-yummy ‘kueh’ textured cake.
Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.
Start by heating the butter in a small saucepan over
medium heat until melted. Whisk continuously until it
becomes golden brown and tiny dark brown flecks appear
in the bottom of the pan. Remove from heat, whisk for
another 30 seconds and strain through a fine sieve into a
bowl. Let cool to room temperature.
Separate eggs and add the egg whites
to a mixer and mix until egg whites
are stiff. (To test the egg whites,
overturn it and see if it flows out) :p
Beat the egg yolks with the brown sugar until light
golden color. Add butter and vanilla extract and continue
beating for another minute
Now, add the flour and mix until fully incorporated. Slowly
start adding the milk and beat until everything is well
mixed together. After which, add the egg whites, a
third at a time and gently fold them in using a spatula,
repeat until all egg whites are folded in. You will end up
with a mixture with the egg whites floating on the top .
Lastly, pour the batter into the baking pan and bake for 30 -40 minutes (top should be
lightly browned). And… that’s it, your Magic Custard cake is done! Enjoy! Personally, I
prefer my cake chilled, what about you?