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Mar 23, 2018
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Baked: How to have your cake and eat your custard, too

May 22nd 01:05pm, 2013

Ever since a photo of this has been floating around the Internet, I’ve been obsessed. It’s a cake recipe that magically produces a layer of custard in the middle while baking.

Earl Grey and lavender are two flavors that are simply lovely together. Earl Grey tea is comprised of black tea with a hint of bergamot, a citrus fruit similar to oranges. I added some bergamot extract to up the flavor, but orange oil or zest would also be great. You can also just skip the tea or swap it out for another.

Needless to say, this smelled unbelievable as it was baking.

Magic custard cake is mild and not too sweet, making it ideal to serve with fresh fruits. Toss some berries in lemon and sugar, and serve them on the side with hot tea for a dessert that’s both impressive and simple.

Earl Grey Magic Custard Cake
Makes 1 8-by-8-inch square cake

Adapted from a recipe originally published on whiteonricecouple.com

2 cups milk
2 Earl Grey tea bags or 2 scoops loose-leaf Earl Grey tea
1 Tbsp. dried lavender flowers (available here)
4 eggs, separated
¾ cup granulated sugar
4 oz. butter, melted
1 Tbsp. lemon juice plus more to taste
2 tsp. lemon or orange zest
1 tsp. bergamot extract or orange extract (available here)
1 cup all-purpose flour
1/8 tsp. salt
Powdered sugar for dusting
Fresh strawberries

• Pour the milk into a saucepan and bring to a simmer over medium-low heat. Add the tea and lavender flowers, and cover with a lid. Let steep for 30 minutes, then discard the tea leaves/bags and the flowers. Remove from heat and set the milk aside at room temperature.
• Preheat the oven to 325 degrees, and grease an 8-by-8-inch baking pan.
• Using an electric mixer, beat the egg yolks and sugar on medium-high speed until light in color, about 1 minute.
• Add in the melted butter, 2 teaspoons of lemon juice and the lemon zest. Stir in the extract until combined.
• Stir in the flour and salt, and then whisk in the milk. It’s best to whisk the milk by hand so it doesn’t splash everywhere.
• In a separate, clean bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form.
• Gently fold in 1/3 of the egg whites into the batter until there are no white streaks. Repeat this process, folding in the remaining egg whites in 2 batches.
• Pour the batter into the greased baking pan. Bake until the top of the cake is golden, about 45 to 50 minutes. Let cool completely.
• Sift powdered sugar over the top of the cake and slice.
• Sprinkle a little powdered sugar and drizzle some fresh lemon juice over fresh strawberries.
• Serve the cake with the sweetened strawberries.

— Photo by Amrita Rawat


By Amrita Song

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