Sunday 31 May 2015

Mixed Berry Magic Cake - 莓子香草魔法蛋糕

Magic Cake (also known as 魔法蛋糕 or Magic Custard Cake) is where one cake batter magically turns into 3 distinct layers after being baked in the oven. And it feels so amazing when you see a fluffy sponge layer on top, wobble custard layer in the middle and a dense cake layer on the bottom while cutting the cake.


[Magic Cake] Mixed Berry Magic Cake
I chance upon this magic cake months back while scrolling through some of my Facebook feeds. But at that time I was not keen to try it out until recently when I saw a recipe book (refer to the book cover shown at the end of this post) on making different types of Magic Cake. And while flipping through the book I was attracted to the Blueberry Magic Cake - 蓝莓魔法蛋糕 which some how cast a magic spell on me to give this cake a go.

So without hesitate, I created a Mixed Berry Magic Cake with hint of lemon scent and mixed berry for a refreshing taste to balance the creamy milky flavour. 

[Magic Cake] Ingredients for mixed berry magic cake

recipe idea adapted from 神奇魔法蛋糕 but with modification to the ingredients.

(Yield: 8x8" square | Preparation: 10 minutes | Baking: 60 minutes)

115g Cake Flour
120g Unsalted Butter, melted
4 Egg Yolks
140g Icing Sugar
500ml Lukewarm Milk
1 Tablespoon Water
1 Teaspoon Vanilla Extract
Zest of 1 Lemon

4 Egg Whites
1 Tablespoon Caster Sugar
1/4 Teaspoon Cream of Tartar

100g Mixed Berry/Blueberry

Steps in preparing the milk and melted butter
1. Preheat oven to 160°C (320°F). Grease and line a 8" x 8" square pan with parchment paper taller than the height of the pan.

2. Melt butter over a double-boiler and warm milk in a saucepan till lukewarm and set them aside.

Steps in preparing the yolk batter of the magic cake
3. In a large mixing bowl, beat egg yolks, lemon zest and icing sugar till light and creamy (2 minutes).

4. Add in melted butter + 1 tablespoon of water and continue to beat for another 2 minutes on medium speed.

5. Next sieved in flour and beat for 30 seconds till well mixed.

6. Using a hand whisk or spatula, stir in vanilla extract and gradually pour in milk and stir till combined. (batter will appeared to be runny so no worries on that)

7. In another bowl beat egg white till foamy, add in 1 tablespoon of caster sugar and 1/4 teaspoon cream of tartar and continue to beat the mixture until still peak.

8. With a spatula fold meringue in 3 batches into the flour batter. (no worries if the mixture appears to be curdy)

9. Pour half of the batter into prepared tin, scatter berries evenly on top then pour in the remaining batter.

10. Lastly bake in preheated oven for 50-60 minutes or until the top of cake appears browned and a skewer inserted in the centre comes out clean.

[Magic Cake] Mixed Berry Magic Cake
11. Remove cake from tin with baking paper and let it cool to room temperature on a cooling rack before cutting.

12. Alternatively chilled cool cake in the fridge for at least 2 hrs before consume for easy cutting (cake will firm up slightly after being chilled) and better taste.

A quick demo clip on preparing Mixed Berry Magic Cake - 莓子香草魔法蛋糕.

Mixed Berry Magic Cake - 魔法蛋糕

(分量: 8x8" 烘盘 | 准备: 10分钟 | 烘烤时间: 60分钟)




* 注意这个食谱用的鸡蛋每个60克

1. 先将烤箱预热到160摄氏度并在一个 8"× 8"的四方烘盘四周刷上油后扑好烘焙纸,备用。

2. 将牛油隔热水搅拌至融化(或用微波炉加熱1分钟),鲜奶倒进小锅加热到温而不烫手。

3. 蛋黃和糖粉用搅拌机打大约2分钟左右直到呈现汝白色 (看以上图片)。

4. 接着加入融化牛油和一汤匙水然后继续打2分钟,再倒入过筛后的面粉混合均勻。

5. 拌入香草籽或香草精,再分几次倒入鮮奶搅拌均勻,备用。

6. 把蛋白用搅拌机打到起泡后加入1汤匙糖和1/4茶匙塔塔粉再继续打至硬性发泡 。

7. 接着分3次轻盈地把蛋白霜拌入预备好的面糊里拌均匀。

8. 最后将一半的面糊倒进烤盘,并在上面均勻的鋪上莓子再把剩下的面糊倒入。

9. 放入預好熱的烤箱(放中層),烤大約50-60分种直到表面呈现金黄色。

10. 取出后等蛋糕完全冷却即可享用。或者你也可以放入冰箱冷藏至少2个小時以上让蛋糕定型这样切起来比较容易而且吃起来口感更好。

If you are interested to find out more related recipes about this Magic Cake you can take a look at the book called Gateaux Magiques (神奇魔法蛋糕) shown above at any of the Popular Bookstore (members get 25% off)  in your area. Alternatively you can Google for "magic cake" recipes too. Till then have a blessed Sunday folks!

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