Cake Dessert

Milo Magic Custard Cake

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Magic Custard Cake has been making it’s rounds on the internet. It has been made popular by many bloggers and food groups. It has been a while since I made anything Milo, so I thought I will adapt Baking TaiTai’s magic custard cake recipe and modify it so that it will be a Milo based custard cake. I actually messed up in one of the liquid sequencing as I did not have the recipe by me. I memorized it, which goes to show how good my memory is. LOL! I added the Milo first then the flour. That could be the reason why my 3rd layer came out super thin, which isn’t a bad thing as I really didn’t quite like the tough/rubbery/kueh-like texture compared to the light as air sponge, and soft custard. The custard firms up in the fridge though, but you can heat it up in the microwave for 10-20 secs to get it warm and soft again. My cake cracked pretty badly, but it could be my old oven acting up. I’ll write the recipe the way it was suppose to be. I used packet Milo for this recipe, you can find them at any big supermarket locally. Or you can make your own.

Ingredients (8 inch cake pan) adapted from baking taitai

  • 113g butter, melted and cooled slightly
  • 480g Milo (packet) 
  • 1 tbsp water
  • 4 eggs, separated
  • 115g flour, sifted
  • 75g icing sugar
  • 1 tsp vanilla extract
  • 28g castor sugar
  • 1/4 tsp salt
  • 1/4 tsp cream of tar tar or 1/2 tsp vinegar

Preheat oven to 160C.
Line a 8 inches baking tray with baking paper.

Beat egg whites will bubbly, add cream of tartar.

Continue beating and very slowly add castor sugar.

Beat till you get stiff peaks.

In another bowl, beat together yolks and icing sugar until pale and thick.
Also known as the ribbon stage.
The batter should fall and form ribbons before merging back into the rest of the batter.

Then add salt, water, and melted butter.
Mix well.
Add flour and beat until thick and well combined.

Whisk in Milo, and vanilla extract.

Then fold in your egg whites.

Until just combined. Don’t worry if it is still a little lumpy.
Be careful not to over do it.

Pour batter into lined tray.

Bake for 50-55 mins or until skewer comes out clean.
The center should still have a slight jiggle when your take it out but sponge cake is set.
Remove from tray, and peel of baking paper on the sides.
Allow to cool completely.
It will be easier to cut after chilling or use a serrated knife once cooled.

Bon appetit!!

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1 Comment

  • Reply
    Victoria Bakes
    19 May, 2014 at 5:04 am

    good stuff!

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