TOTAL TIME: 1 HOUR 30 MINUTES KASSIDY HR. 2
The name of my product is
The Magic Custard Cake. It turned not the way I wanted it to be. The Taste was sweetish because it had a little sweet taste to it. The Texture was spongy because it looked like sponge cake kind of . The Appearance was mushy because it looked like it could of been in the oven a bit longer.I learned how to cook different things. I loved how we made the Magic Custard Cake, it turned out to be good all though I made a couple mistakes. But that is part of cooking. It was difficult to make the Magic Custard Cake because people kept bickering and i didn't like it. But people do that in life.
Ingredients:
- 1/2 cup (113g) unsalted Butter
- 2 cups (480ml) Milk
- 4 Eggs, separated
- 4 drops White Vinegar
- 1 1/4 cups (150g) Confectioner's Sugar
- 1 Tablespoon (15ml) Flour
- 1 cup(115g) Flour
- 1 teaspoon (5ml) Vanilla Extract
- extra confectioner's sugar for dusting
Preheat oven to 325 degrees. Lightly butter or grease a "8 by 8" baking dish. Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside. Whip the egg whites and sugar until light. Mix in the melted butter and the tablespoon of water for about 2 minutes or until evenly incorporated. Mix in the flour until evenly incorporated. Slowly beat in the milk and the vanilla extract until everything is well mixed. Fold in the egg whites, 1/3 at a time. Repeat until all the egg whites are folded in. Pour the batter into the prepared pan and bake for 45-60 minutes or until the cake is barley jiggly in the center. If the top browns too quick before the minimum of 45 minutes, then cover with aluminum foil and cook for remainder of time needed. Allow cake to completely cool before cutting and then dust with confectioner's sugar. For faster cooling you can place the cake in the fridge. Even after fully cooled, it will still be slightly jiggly because it's custard layer cake.
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