Magic Custard Cake Recipe 3 layers | Best Custard Cake | White On Rice (2024)

FAQs

Can you use egg whites in custard? ›

The steamed egg white custard turned out silkier. Less milk, firmer custard. Usually those in Cantonese dessert restaurant would be in firmer version. So I would suggest the proportion of egg white and milk should be 1:1.5 to 1:2.

What is custard powder for? Briefly speaking, custard flour has 2 main uses in baking, which is used to mix into batter or filler. With its characteristic flavor, custard powder is often used as a raw material to overwhelm the fishy taste of eggs in some cakes and create a delicious, attractive flavor.

Baking powder is mixed with the flour. When water is added to this flour to make dough, baking powder undergoes a chemical reaction during which carbon dioxide gas is produced. This carbon dioxide gas gets trapped into the dough and bubbles out which causes the cake to rise making it soft and spongy.

To achieve a fluffy cake, start by ensuring all your ingredients are at room temperature. This allows them to blend together more easily. Begin by creaming the butter and sugar until light and fluffy. This step helps incorporate air into the batter, which contributes to a lighter texture.

Egg custard is a variation on cream custard. Egg custurd is a tick rich creamy sweet or savory dessert, made mixtures of eggs or egg yolks, milk or cream, flavorings (vanilla, nutmeg, etc.) and optionally, sweeteners (sugar, honey). Basic custards are thickened and set by eggs alone.

3 Varieties of Custard

There are three main varieties of custard: baked custard, stirred custard, and steamed custard. The first two are both popular in Western cuisine. Baked custard is typically firmer and made with whole eggs, while stirred custards can be much runnier and often only contain the yolks.

Also known as Creme Anglaise, you'll be amazed how easy it is to make, and how stunning a real homemade custard is compared to store bought.

Vanilla custard. Vanilla custard is renowned for its delightful balance of creamy richness and tasty vanilla flavour, making it a popular custard flavour worldwide. The smooth texture of the custard is complemented by the unique flavour of vanilla, creating a comforting mouthwatering taste.

While most custard and pudding recipes both typically call for eggs, the main difference is that pudding uses a starch for thickening, whereas custard's thickening agent is the egg itself (or egg yolk, in most instances). Custard's texture also tends to be firmer than pudding.

What can I do with expired custard powder? ›

Custard powder is safe to consume long after its expiry date, tests show. When David Watson found a tin of custard powder that "expired" more than 15 years ago at the back of his grocery cupboard, he was far from horrified; he saw the dusty tin as a wonderful opportunity to prove his point about best-before dates.

For a lighter and more airy cake, use only egg whites (and save the egg yolks for crème brûlée). Remember, taking out the yolks decreases the amount fat in the cake, so make sure to replace it with 1 tablespoon melted butter for every yolk removed.

Most cakes will call for a leavening agent like baking powder or baking soda. These create the bubbles you need for the cake to rise. If the flour you use is self-raising, it already has a leavening agent in it. Make sure your butter is room temperature, and beat the butter and sugar together until properly creamed.