IMG_8285challenging the magic custard cake once again
this time, i got 3 subtle layers (yeah?)
you really gotta try this flavour.. it’s very refreshing indeed
and no, the pattern you see on the cake is not a stencil.. it’s a paper cut out

Recipe adapted from Aunty Young (original recipe from Baking Taitai)

Ingredients (makes a 7 inch square pan cake)

113g unsalted butter
480g fresh milk
zest from 1 orange
1tbsp orange essence
1tbsp water
4 eggs, separated (60g each, weight including shell)
115g plain flour * i used cake flour
140g icing sugar * i used 70g caster sugar
25g caster sugar

snow powder for dusting

IMG_8286食材 (可做一个7寸方形蛋糕)

无盐黄油  113克
鲜牛奶 480克
鲜橙皮屑 1粒
鲜橙精 1大匙
水 1大匙
鸡蛋4粒,分隔 (每粒60克包括壳)
普通面粉 115克 *我用了蛋糕粉
糖粉 140克 *我用了 70克绵白糖
绵白糖 25克



IMG_8288– Line a 7″x7″ baking pan with baking paper

– Melt the butter and set aside to cool slightly. Warm milk and set aside

– In a separate bowl, sift the flour then set aside

– Use an electric mixer and whisk the egg whites till foamy, add in the caster sugar and whisk until stiff peaks are formed. (Make sure there is no oil or water in the bowl; the egg white must not come into contact with any egg yolk, water or oil or the meringue will not be successful)

– In another bowl. beat the egg yolks and icing sugar until light and fluffy

– Add in the melted butter, one tablespoon of water,orange zest and orange essence beat for about 2 minutes or until evenly incorporated. Mix in the sifted flour until evenly incorporated

– Use a hand whisk and gently beat in the milk until everything is well mixed. It is normal for the batter to be watery and runny

– Using a rubber spatula, fold in meringue, a third at a time until all the meringue has been folded in. (The batter will appear curdy, so just keep folding until no big curds are seen)
蛋白霜分三次加入面糊中,用橡皮刮刀轻轻翻拌均匀 (面糊会出现大凝块。尽量把这些大块的固体搅散)

– Pour batter into prepared pan and bake in preheated oven at 160ºC top and bottom heat for 50-55 minutes until the top is golden brown. Test with a skewer. If it comes out clean, the cake is done  * i baked on second lowest rack, 165ºC for 65 mins
面糊倒入烤盘,在预热至160ºC上下火的烤箱,烤约50~55分钟,直到表面呈金黄色, 竹签插入中心没有沾粘就可以取出 *我用了165摄氏度,烤箱倒数第二层烤了 65分钟

– The cake will be wobbly when you remove the cake from the mould. Cool it completely on a wire rack without removing the baking paper before cutting and then dusting with icing sugar. It tastes even better after chilled!




Pollution index: 18 (excellent)


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