Wednesday, December 11, 2013

Custard Cake: Soft and comforting cake

 Another request again, ^^, and it's very happy request for me.

 I love food with soft texture, so you can be sure that I love custard too, soft and comforting, eating it brings back memory of the younger me (haha, please don't ask me how old I am). 
This cake is a combination of 3 parts, caramel, custard and sponge cake. If you can make each of them, you can make this cake ^^. First caramel, there are many way to make it, with water or without, stir or not stir (stirring method need some patience). Dark or light depends on your taste, but remember to pour it into a cake pan immediately or the caramel will be hard. The custard is very easy to make, I didn't use hot milk I just stirring all the ingredient together gently with this method the custard will be smooth without any air bubble. Sponge cake is not tricky if you understand that the egg needed to be whipped until really thick and folding is gently but thoroughly . 
You don't have to be afraid that the sponge cake will sink into to the custard because if you make the sponge cake properly, it will be light enough to float over the custard.
Serve it with a cup of tea, and you will wonder how fast it gone. ^^

 Custard Cake
Makes 18cm cake


Caramel
60g ................................ Granulated sugar
1tbsp .............................. Water
1tbsp .............................. Hot water to dilute the caramel

Custard
3 ..................................... Eggs
60g ................................. Superfine sugar
350ml ............................ Milk
1/4 .................................. Vanilla bean (use the seeds from the bean) or 1/2tsp vanilla extract
100ml ............................ Whipping cream

Sponge cake
2 ...................................... Eggs
50g ................................. Sugar
40g ................................. Cake flour
......................................... A pinch of salt
20ml ............................... Whipping cream (warm)




Preheat the oven to 170°C. 
Have ready 18cm cake pan (don't use the one with removable bottom).
Put the sugar and 1 tbsp of water in a saucepan, Place on medium heat and cook undisturbed until the sugar begins to melt and caramelize-you’ll see a few wisps of smoke coming out of the sugar. Reduce the heat to low and stir occasionally so that the sugar melts and caramelizes evenly. Remove it from the heat when the caramel is still pale (the sugar will continue to darken off the heat).


Put 1 tbsp of the hot water into the caramel in the saucepan then pour the caramel into the cake pan.
Stir all the ingredients for the custard together until smooth (stir gently, try not to create air bubble).
Pour into the cake pan.

Sift the flour and salt together, set aside.
 Whisk the egg until lighten add the sugar gradually until thick and lighten (Thick ribbon stage).
Sprinkle the flour over the egg batter and fold to combine.
Take 1/4 cup of batter and mix with the warm whipping cream, fold to combine. Pour the batter back, and fold to combine.
The batter will be smooth and thick.


Pour into the cake pan, over the custard. 
Place the cake pan over the baking pan, and pour the hot water into the pan until it come to 3/4 of the cake pan.
Bake for 40 minutes or until the cake spring back when press lightly (cover the cake with aluminium foil if it starts to go dark) .
Let the cake cool completely in the pan, then refrigerate for at least 4 hours.
Run the knife around the edge of the pan to release the cake then flip the cake onto large plate.


Custard Cake: Soft and comforting cake

36 comments:

  1. When you say pour the other 1 tbsp of water into the pan, do you mean saucepan or cake pan?

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  2. Amazing, the batter doesn't get mixed up with the custard layer when you pour in?

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  3. I mean saucepan ^^.

    Hi, Jeannie
    yes, if you make it right it will float.

    ReplyDelete
  4. Wow.. looks really yummy. Love reading your blog and the photos taken are like a pro.:)
    Thanks for sharing.

    Ade-SG

    ReplyDelete
  5. hi,,
    very confusing,,
    when u said:put i tab.ofwater into the sauce pan,then pour the mixture into e cake pan,the mixture here are u refering to the the caramel sauce,,thanks for sharing,,doubtful-singapore

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  6. hi,,
    may i know,can i used milk to
    supersede whipping cream?..or
    thanks for sharing,,
    xixx--

    ReplyDelete
  7. Hi,
    Put 1 tbsp of the water into the caramel in the saucepan then pour the caramel into the cake pan.
    That's the meaning ^^.
    BTW you can't use milk instead of cream or the custard won't set properly.

    ReplyDelete
  8. hi thanx for the recpe i have ben looking for a good one for a while
    i want to know why to put water into the caramel when its done before pouring it into the pan?! it cristalized my caramel thanx naglaa

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  9. Hi,
    It's my fault, I forget the most important word "hot" you have to use hot water to dilute the caramel, Sorry -*-.

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  10. thanx that made perfect sense
    naglaa

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  11. Hi pook,

    Just tried this today and it tastes v yummy. However when i flip the cake over, the caramel is very runny and it dripped all over the sides of the cake. May i knw what could have happened? When i cooked the caramel and pour it into the cake pan it was alright and seems well set.

    -chloe

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  12. The caramel melt after baking too. Did the caramel firm up in the pan before pouring the custard onto it?

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  13. yes the caramel did firm up in the pan before i pour the custard over. i chilled it in the fridge like what you said. is the caramel supposed to be firm after chilling? because of my dripping caramel, my cake absorbed alot of moisture from the caramel and crumbled up easily :(

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  14. No, the caramel is not firm it will be thin runny sauce, ^^. I think that I know the problem, the caramel is not firm it will be the same as bake custard. If you want your cake to be firmer, I suggest using
    http://dailydelicious.blogspot.com/2011/12/basic-genoise.html this one instead of the one in the recipe ^^.

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  15. hi lovely recipe
    i want to know what size pan to use if i doubled this recipe?
    thanx naglaa

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  16. The pan size will be 9inch (23cm) round ^^.

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  17. Thanx how do u decide the size of the pan because it always cause a problem to me to choose the right size when I increase or decrease the recipe? Naglaa

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  18. Actually I calculate it, but most of the time you can use this trick, " for round pan when double the recipe,add 2 inch to the size of the original pan". ^^

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  19. Would like to confirm we dont need to wait for the caramel sauce to firm up before pouring in the custard? So, it means we just prepare the caramel sauce, custard and cake batter, then pour them into the cake pan one after another without any waiting time. Thanks!

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  20. Yes, because the caramel will firm up as soon as it touch the pan ^^. Custard and cake will be baked together (if you make the cake right it will be light enough to float over the custard).

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  21. is it okay to add cocoa to make it a chocolate cake if so how much and do we have to reduce the amount of flour?

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  22. 2 ...................................... Eggs
    50g ................................. Sugar
    30g ................................. Cake flour
    7g ……………………………… Cocoa powder
    ......................................... A pinch of salt
    20ml ............................... Whipping cream (warm)
    You can use this recipe for the chocolate sponge.

    ReplyDelete
  23. Hi,

    From what i understand, i will pour the sponge cake mixture on the top of the custard mixture.

    my question is those two mixture may blend together? Do i need to bake the custard before pouring the sponge cake in?

    thanks alot!

    ReplyDelete
  24. Yes, you will pour the sponge over the custard mixture and if the sponge batter is right it will float.

    ReplyDelete
  25. Yes, you will pour the sponge over the custard mixture and if the sponge batter is right it will float.

    ReplyDelete
  26. hi,
    how can i make the sponge cake without whipping cream?

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  27. Yes, you can use half milk half butter (to equal 20g) instead.

    ReplyDelete
  28. hihi..could i seek your advice? my custard didnt firm up n it is still in the liquid state even though i had baked it for 40 min n put into the fridge overnight. should i bake it longer than 40 min? thanks!!

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  29. You may need to bake it longer, as each oven act differently ^^.

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  30. heee.. thank you for ur advice n sharing of the recipes. im a fan of ur blog. really love the recipes which u have shared with all of us. they look so pretty! :))

    ReplyDelete
  31. Hai I love your blog, keep blogging
    About the cake pan, need I use baking paper or butter+flour before caramel sauce, custard and cake batter pour in to the cake pan?

    ReplyDelete
    Replies
    1. You don't need to prepare the pan, the custard won't stick to the pan.

      Delete
  32. may i know whether only the cake pan shld be kept for 40 min or shld we keep it along with the baking pan with water?

    ReplyDelete
    Replies
    1. Put the cake with a pan of water into the oven ^^, you need to bake it in the water to keep it smooth.

      Delete
  33. Hi Dear
    I tried this recipe n it came out really well.And it's tastes very yummy. Thank you so much for sharing the Recipe n u detailed explanation .Its soon simple and no mess (like separating egg whites and yolk etc.. ) i don't like tht process😬. Shared the picture on fb messenger

    ReplyDelete

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