由 BakingTaitai 於 2014-05-24 13:36:38 發表 | 累積瀏覽 7330
攻略日期：2014-05-24
第一次做这个神奇的魔术卡士达蛋糕是超过半年的事了。因为有太多的食谱要试，一直没机会再做。那时做的是抹茶味道。
这次，我做了原味的口味给我最亲爱的91岁外婆过生日。我选择了这蛋糕是因为它蛮健康的，跟一般的奶油蛋糕比，吃起来不会油腻，食材也很简单。这个食谱的主要材料是牛奶，需要用将近半毫升哦！
虽然是第二次尝试，我还是相当偏执的。因为加入蛋白霜到水水的牛奶面糊后，会看到好多大大的凝块！这种情况，你会误以为失败。请不要放弃，只要继续用橡皮刮刀尽量把大块的固体搅拌散，就可以了。
蛋糕烤好后，当你切边缘时，你会看到三层不同质感的蛋糕而感到惊讶！底层是稠密的，口感像我们华人的粿，中间层是柔软的卡士达，顶部是一个蓬松的海绵蛋糕。我个人认为蛋糕冷藏后，口感更美味！
Magic Custard Cake
魔术卡士达蛋糕
Recipe blog link: http://bakingtaitai.blogspot.sg/2014/05/magic-custard-cake.html
Please see recipe blog for video tutorial guide to make this cake successfully.
到布罗格去看教程视频，做蛋糕的成功率比较大。
Ingredients: (makes an 8 inch cake, I used 8"x 8"x 2"square pan with removable base )
113g unsalted butter
480g fresh milk
1 tablespoon water
4 eggs, separated
115g plain flour
145g icing sugar
28g caster sugar
1 tsp vanilla paste (can be replaced by vanilla extract)
Extra icing sugar for dusting
主料：（可做8寸，我用8"x8"x2"活底四方模）
113克 无盐牛油
480克 鲜牛奶
1大匙水
鸡蛋4粒，分隔
115克 普通面粉
145克 糖粉
28克 幼糖
1茶匙香草糊 （比香草精更香，不过用香草精也没问题）
额外的糖粉，洒在蛋糕上层。
Method 方法：
1. Lightly grease and line a 8"x8" baking pan with baking paper.
1。在8"X8"活底烤模周围涂油，铺油纸。
2. Melt the butter and set aside to cool slightly. Warm the milk to lukewarm and set aside.
2。融化牛油，并隔一边降温。牛奶加热到微温，隔一边。
3. In a separate bowl, sift the flour, set aside.
3。面粉过筛，放一边。
4. Use an electric mixer and whisk the egg whites till foamy, add in the caster sugar and whisk till stiff peak. (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 too or the meringue will not be successful)
4。用电动搅拌器把蛋白打至泡泡状态，加入2大匙砂糖，打到干性发泡的状态。（盛蛋白的盆要保证无油无水，蛋白也不可以沾到蛋黄，水分及油脂。蛋白霜才能成功）
5. In another bowl. beat the egg yolks and icing sugar until light and fluffy.
5。另一个碗里，把蛋黄和糖粉搅拌到蓬松。
6. Add in the melted butter and one tablespoon of water and beat for about 2 minutes or until evenly incorporated. Mix in the sifted flour until evenly incorporated.
6。然后加入融化的牛油和水，搅打约2分钟拌均。倒入过筛的面粉，搅打混合。
7. Use a hand whisk and gently beat in the milk and vanilla extract until everything is well mixed. It is normal that the batter is watery and runny.
7。用手拌器轻轻地打入牛奶和香草精，直到混合。（如果继续用电动搅拌器， 水水的面糊会被打到四处飞哦！）
8. Using a rubber spatula, fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in. (The batter will appear curdy, just fold till no big curds are seen)
8。蛋白霜分三次加入面糊中，用橡皮刮刀轻轻翻拌均匀。(这时你会看到面糊有好多大大的凝块，尽量把这些大块的固体搅拌散）
9. Pour the batter into the prepared pan and bake in a preheated oven 160ºC top and bottom heat for 50-55 minutes until the top is golden, test with a skewer which comes out clean, the cake is done.
9。将面糊倒入烤盘，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。
10. The cake will be wobbly. Remove the cake from the mould. Together with the baking paper, cool it completely on a wiring rack before cutting and then dust with icing sugar. It tastes even better after chilled!
10。蛋糕因为是软的所以请小心从烤模取出，同油纸一起放在网架上。完全冷却后，才可以切，并洒上糖粉就可以享用了！冷藏了更好吃！
English recipe is shared by my dear friend Joyce and I have translated it to Mandarin. Understand that this recipe originates from Spain.
英文食谱是好朋友分享的，我把它翻译成中文。据了解，食谱是来自西班牙。
*** It's a magical cake that forms into 3 layers when baked.
The magic in the cake is the cake mixture is very thin due to the small amount of flour and large amount of milk used in the recipe. Flour is heavy and will sink to the bottom to form a dense layer. The egg yolk will remain in the centre to form the custard. The egg white when beaten stiff formed little air bubbles which float to the top and create a sponge-like layer.
***这是一个很神奇，能烘出三层不同质感的蛋糕。
蛋糕的神奇是面糊非常薄，因为有少许面粉和大量的牛奶。面粉是较重的，因此沉下到底部，并型成稠密的底层。蛋黄留在中间，形成卡士达。蛋白打至干性发泡的状态是充满小气泡的，这些气泡漂浮到顶部，并型成一层海绵式的质地。
Frequently Asked Questions:
Qn 1) Why does my cake only have two layers instead of three?
Ans: Please ensure that the egg yolk is beaten till light and fluffy and the egg white is beaten till stiff peak. It is also important to fold in the beaten egg white into the flour-milk mixture using a rubber spatula and not using the electric mixer in this step as it will cause the air bubbles to disappear. Actually, it doesn't matter if the cake only has two layers as it is still a very delicious cake.
Update on 21 May 2014 -
Few people have shared with me that when the cake is baked, they only saw two layers, but after chilling it in the fridge, the 3 layers appeared! Wow...magic isn't it?!
Qn 2) Why doesn't my cake rise and is short?
Ans: This cake does not rise much, the height of the cake is the height of the cake batter when you poured into the baking pan. Please look at the before and after bake photos in step 9.
Qn 3) Can I use a round baking pan with removable base instead of a square one?
Ans: Yes, you can. You have to lay the baking paper all over the pan properly and put a layer of aluminium foil to wrap the exterior of the base pan so that the batter will not leak out.
Qn 4) Can I use a square pan without a removable base?
Ans: Yes you can. Make sure the height of the baking paper laid is taller than the pan so that you can lift the cake out easily to cool on a wiring rack.
Qn 5) Why does my cake collapse when I cut it?
Ans: This cake is soft and wobbly when out of the oven. Please cut it only when the cake has cooled down completely.
Qn 6) Why does my cake surface crack during baking?
Ans: You have to bake at a lower temperature and longer time as the suggested temperature is too high for your oven.
Qn 7) Why are some layers thicker or thinner than the others?
Ans: This is a one batter recipe, we can't control the thickness of each layer in the cake. It will have to depend on the magic that takes place during baking.
常见问题：
问1）为什么我的蛋糕只有两层，而不是三层？
答：请确保蛋黄打至蓬松和蛋白打至硬性泡发。重要的是，记得使用橡胶刮刀而不是用电动搅拌器将蛋白霜拌入面糊，因为这会导致气泡消失。其实蛋糕没有三层也不算失败，因为蛋糕还是一样美味可口。
21 May 2014 最新消息-
好几个人跟我分享这蛋糕烤出来时，只看到两层，放进冰箱冷藏后，居然看到蛋糕出现三层！ 哇，真的好神奇哦！
问2）为什么我的蛋糕没涨高而是矮的？
答：这个蛋糕并不会涨高，蛋糕的高度是蛋糕面糊倒入烤模的高度。请看在步骤9的照片显示之前和烘烤之后的蛋糕。
问3）可以用活底圆模来做这个蛋糕吗？
答：可以。不过你必须在模内铺好烘焙纸，在模外放一层锡纸包住模底，防止面糊漏出来。
问4）可以用方形固定模来做这个蛋糕吗？
答：可以。请确保在模内铺的烘焙纸，高度比烤模高一些，蛋糕才可以容易拿出来放在凉网冷却。
问5）为什么蛋糕拿出来会回缩，切蛋糕时，蛋糕会倒塌？
答：蛋糕会回缩一些是正常的。蛋糕是偏软的，一定要等到蛋糕完全冷却后才可以切，才不会倒塌。
问6）为什么蛋糕的表层在烘烤时会裂？
答：因为烘烤温度太高了，建议你把烤炉温度调低些并烘久一点。
问7）为什么蛋糕的每层厚度不均匀，有些薄，有些厚？
答：因为这蛋糕只是单单一种面糊而烘出不同层次的，所以不受我们的控制，而是烘焙时魔术产生的效果。
“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”
编写或翻译食谱需要时间和精力的，请不要复制或将它作为自己的食谱。如果你想分享在我部落格的任何食谱，请提供在这里的相关链接，谢谢。"
Jedi 你好！试试做这个蛋糕，尝试过的人都说很好吃！:)
