I like unusual cakes, and the magic custard cake is one pretty unusual cake.
I was surfing around looking at various non-chocolate bakes (I am really starting to regret this no chocolate business) when I chanced upon this cake.
I use buttermilk a lot in my bakes and I really like adding buttermilk to cakes because they make really moist cakes.
In addition to that, buttermilk is made from skim milk. Yes, I am serious! And that means uhmmm, no fat?
One of my favourite things to do with buttermilk is to use it to marinate chicken before deep frying. It makes the most deliciously moist and tasty fried chicken. YUM MEH!
But I digress. I was talking about the magic custard cake, which is unusual in both its appearance and its texture.
That, coupled with this being a buttermilk version, made it irresistible. I just HAD to make this cake.
The cake is tangy, well, it is a buttermilk cake after all, and it has the contrasting textures of a custard base and a cakey top. Quite an interesting contrast.
It was not overly sweet, which I like.
To make this cake, I beat together the egg yolks and sugar until the mixture had doubled in volume.
Into this, I added the melted butter.
And the sifted flour and salt.
Finally I added the buttermilk and vanilla extract and mixed to blend.
In a clean bowl, I whisked the egg whites until they turned foamy. I added the sugar and continued whisking until stiff peaks had formed.
Using a hand whisk, I whisked half of the whites into the yolk mixture.
Then I very gently whisked in the remaining egg whites.
The mixture was transferred into a lined and greased baking tray. This was then baked.
And when baked, the cake was cooled completely before I took it out of the pan.
I scattered some icing sugar on the cake, and served it.
The icing sugar complements the cake which is a tad sour.
You get the custard and the cake layers.
- 4 egg yolks, room temperature
- 3/4 cup (150g) caster sugar
- 1/3 cup (75g) butter, melted and cooled
- 3/4 cup (94g) plain flour
- 1/4 teaspoon salt
- 2 1/4 cups (540ml) buttermilk, room temperature
- 2 teaspoons (10ml) vanilla extract
- 4 large egg whites, room temperature
- 1 tablespoon (14g) caster sugar
- Preheat oven to 325°F (160°C). Lightly grease an 8×8-inch square baking pan.
- In a large bowl, beat together egg yolks and sugar at medium-high speed until doubled in volume. Beat in melted butter, then sift in the flour and salt and mix until well-combined. At low speed, gradually blend in the buttermilk and vanilla.
- In a medium bowl, whip egg whites until foamy. Beat in 1 tbsp sugar, then continue to beat the egg whites on high speed until stiff peaks form.
- Whisk half of the egg whites into the buttermilk mixture until well combined. The buttermilk mixture will be fluid, so don’t worry if the egg whites lose some volume. Once half of the egg whites have been incorporated, fold in the remaining half with your whisk.
- Pour into prepared pan.
- Bake for about 60 minutes, until the cake is set and jiggles (but is not liquidy) when the pan is gently shaken and the top is golden brown.
- Allow to cool completely before slicing.
A CELEBRATORY GIVEAWAY!
To celebrate winning The Best Cooking Blog at in this year’s Singapore Blog Awards, I am giving away a set of Philips Jaime Oliver Stick Blender. Set includes hand blender, chopper and whisk.
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To take part in the giveaway, simply click on the icon below!