This recipe is adapted from Whiteonrice.com and I think it’s a very magical recipe. It has the properties of all desserts that I like in one… rich custard and a hint of soft sponge.
In in order to make this cake, the notes given in the original recipe are very important along the way, because it is such an unusual recipe and it’s good to know at certain points throughout, you are doing the right thing.
If you are wondering what purpose the vinegar serves, it is to help stabilize the egg whites after they’ve whipped to stiff peaks. It is suggested that when adding the milk, it’s easier and less messy to whist by hand, rather than using a mixer. When you put the ingredients together you will understand why, because it is such a liquid batter, that half of it would be lost splattering everywhere with an electric beater. In all baking, temperature is very important, and it’s particularly relevant with this cake. If too hot it will cook the eggs, too cold it will harden the butter. When you reach the stage of folding the egg whites in, remember to be gentle when folding with the whisk, this is where it appears to be an unusual batter because the whites don’t mix in seamlessly, but I believe this is where the ‘magic’ happens. As long as you fold the egg whites into the batter without seeing large clumps of egg white, then you are doing the right thing. Lastly, make sure this cake is well and truly cooled to room temperature before removing from the tin.
- 1/2 cup (113g) unsalted Butter
- 2 1/2 cups (600ml) Milk
- 1 cup (115g) Flour
- 1/2 cup (43g) Cocoa Powder
- 4 Eggs, separated
- 4 drops White Vinegar *see head note
- 1 3/4 cups (210g) Confectioner’s Sugar
- 2 Tablespoons (30ml) Espresso or Strong Coffee, lukewarm
- 1 teaspoon (5ml) Vanilla Extract
- extra icing sugar for dusting (I cut out a pattern with some paper and used it as a stencil with an interesting pattern). Feel free to add any other garnishes you like such as shaved chocolate or fresh berries.
- Preheat the oven to 325°F. Lightly butter or grease a 8″x8″ baking dish. (I lined the base with grease-proof paper, which made it easier to move it from the base to a serving platter).
- Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
- In a separate bowl, whisk together the flour and cocoa powder for 20 seconds. Set aside.
- Whip the egg whites with vinegar to stiff peaks. Set aside.
- Beat the egg yolks and sugar until light. Beat in the melted butter, espresso, and vanilla extract for about 2 minutes or until evenly incorporated.
- Mix in the flour/cocoa into the batter until evenly incorporated. Gently whisk/beat in the milk until everything is well mixed.
- Fold/gently-whip in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
- Pour the batter into the prepared pan and bake for 50-60 minutes
- Read more at http://whiteonricecouple.com/recipes/chocolate-magic-custard-cake/#zUOVcccflU4sPr0J.99