Magic rose custard cake
One thing is certain, I like eggy dishes. Savory, sweet, breakfast or dessert, I love them all. There is nothing like a cherry clafouti, a flan, popovers and Dutch babies. Love them. Last week while perusing through some of my usual food blogs in search of dinner ideas, I encountered White on Rice Couple’s Magic Custard Cake. A custard cake is my dream, the soft custard middle, a thin cake layer, awwwwww.
It took me all of about 5 minutes to decide that I was going to make this magic custard cake, and I was going to make it as soon as the last bite of dinner was down.
I have made the cake a few times now. Yes, a few times in the last week. Here are a few tips to keep in mind. Temperature is important, make sure that your butter and milk are not too hot. Adding a splash of vinegar to the egg whites will help them hold their shape and leave you with a fluffier cake layer. Finally when you are folding the white into the batter, you want to achieve a fairly even consistency. Under mixing the whites will give you a two layer cake without the soft custardy centre and over mixing with give you a very thin cake layer.
Magic Rose Custard Cake
Adapted from White on Rice Couple
Ingredients
1/2 cup unsalted butter
2 cups milk
4 eggs, separated
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1 1/4 cups confectioner’s sugar
1 tablespoon water
1 cup flour
1 teaspoon vanilla extract
1 1/2 teaspoon food-grade pure rose extract (not rose water);
extra confectioner’s sugar for dusting
Preparation
Pre-warm your oven to 325°F. Butter a 8″x8″ baking pan.
Warm the milk to about lukewarm and set aside. Then melt the butter and let it cool down a little. In a medium size mixing bowl beat egg whites to a stiff peak, adding the vinegar at the halfway point. Set the eggs aside.
In a second mixing bowl mix together the egg yolks and sugar until the mixture is a pale yellow. Continue mixing while adding the melted butter and the tablespoon of water. Mix until incorporated.
Beat in the flour, once smooth slowly add the milk, vanilla and rose extract, continue mixing until the batter is smooth. Divide the egg whites into thirds and fold in one portion at a time until all of the eggs are folded in.
Pour the batter into the baking pan and bake until the top of the cake is golden, about 45-60 minutes. Allow to fully cool, dust with confectioner’s sugar and cut into squares.
