Magic Custard Cake - My 1st Try

Oh I never thought I will make it But I made? Oh yea I did!!

Ive seen the recipe long back and last week +Razina Javed's Post encouraged me to try my own version of this cake!! 

I went to few recipes which I had already saved and had the courage to do!! 

Baking without oven is the task sometime keep ur fingers always cross on what would be the end result.... like!

I found recipes in all website call for same measurement and method. So I stayed with Tast-e because author had showed step by step process it was useful for me to keep a check that way!!

This Article can be considered as my review towards magic custard cake

Recipe was followed to the core!!

But I did face some technical issues as I was not baking on oven but stove top... Sadly I couldn't get the golden crust on top but yes it turned out as it was suppose to be!! 

Recipe Follows 

Ingredients
½ cup unsalted butter (I used 100gms butter + 2tbsp oil)
2 cups milk
4 eggs separated, brought to room temperature
1/8 teaspoon cream of tartar (dint had this)
150g icing sugar (3/4th cup) sweetness was just perfect!!
1 Tablespoon water
1 teaspoon vanilla bean paste (or good quality vanilla extract)
1/8 teaspoon salt
115g flour (1cup)
¼ cup toffee bits and finely chopped chocolate (optional)

Directions
1.      Line an 8x8 inch baking pan with parchment paper.  Preheat oven to 325 degrees F.
2.      Melt butter in the microwave, and leave to cool.
3.      Warm milk in a saucepan to lukewarm. Set aside.
4.      Beat egg whites until a bit frothy.  Add cream of tartar and beat until stiff.  Set aside.
5.      Beat egg yolk and sugar until light.  Add vanilla and salt and beat until mixed.
6.      Add butter and water and beat for 2 minutes.
7.      Add flour and mix until incorporated.
8.      Pour in milk and whisk until smooth and incorporated.
9.      Fold in egg whites 1/3 at a time, using a whisk.  It will have some small lumps of whites.
10.   Pour in prepared baking pan – it will be very runny.  Sprinkle toffee and chocolate on top.
11.   Bake for 45-60 minutes or until the top is golden and the middle is still a bit jiggly.

12.   Cool, then refrigerate until cold. Store in the fridge.

Please visit the above mentioned blog for step by step pics!!

I know this is not the perfect one!! But its my try and im glad I tried it Atleast once!! 

No More Trials with this cake unless I get an oven lolz!!

Impression!!
- Cake smelled eggy!! So Warning to people who have problem with eggy smell. If one is fond of caramel pudding egg version then they will love this cake!!
- This cake got perfect 3 layers base layer was firm, center layer was custardy soft and upper layer was cake which was more soft.
Next time I would prefer more of cake part on top 
- My brother at 1st bite said eggy eggy!! but we both sprinkled lots of cocoa powder and had our treat 

Bitterness of cocoa went too well with this!!

At a point my bro broke this cake into pieces and started mashing up with cocoa powder, I asked him what are u doing????
"Im Killing the eggs inside" he replied!! Hahahaha

Served this to my dad with chocolate sauce!! I had a serving for myself with strawberry crush too!! And It was just yummmmmm

If you have an oven do try this its worth trying!! 


Sending this to FullScoop's Giveaway Event

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Fool Proof Baking Without Oven Or Pressure Cooker

You so much want to bake your own cake? and dont have an oven? Then this post is just for you you and you!!

Since Christmas is around I felt this is the right time to make a post on this topic. And Also my lovely friend Noaf was insisting me to show her this method. When I was late to make a post, she finally said Aara U love everyone and not me, U dont show any love to me hehe Well so Dear Noaf I love as much As I love everyone :P So this post Specially for You!!

Here Im not using pressure cooker, neither the most famous stone oven, or sand oven! Its just so very simple that even If u have an oven you might want to try out in stove top just for sake to knowing the result! Oh ok may be its too much to praise this method but honestly a boon for ones who want to bake. 

Before When I used to see pics of cake and recipe I would just neglect because NO OVEN!! no idea how to make cake without oven, and I just kept avoiding! some of my online frnds kept saying me about baking without oven and still I dint pay heads! until last year when I decided to bake without oven. But before that I made lots of research over this subject and finally decided to jump. This is my 1st attempt and result!!

                       Eggless Chocolate Moist Cake!

You My 2nd attempt was Eggless Yogurt Brownie 

 Then It was Mango Banana Cake

Next was Dense Dark Chocolate Brownie

All of them tasted absolute delicious! Let it be brownie or cake It was just awesome 

So here Things we need to do the baking is:

- A Round pot big enough to place the cake tin

- A well pack lid for the pot

- A small ring/ separator to hold the cake tin

Lets prepare our own oven 

Starting by pre heating the oven.

- Keep the pot over stove, place the ring in center and close the lid of the pot, In low heat let it pre heat for 10 mins or till your cake mould is ready to go in!! 

- By this time our oven is ready.... Be careful, use a hand glove or a thick variety of towel while handling things.

- Open the lid and place the cake tin inside carefully enough that ur hand skin dont touch anywhere the pot, its quiet hot! Do not tilt also, cake batter may get disturbed! so make sure u get a big enough pot to bake.

Close the lid and increase the flame to high so that the heat which has escaped while the lid is open retain back. Again put down the heat to medium low and bake for the time till required

- It is suggested not to disturb the baking time by opening the lid again and again to check But honestly I myself get excited to check if its baking or not! 

- So the tip is when ever u open the lid, and put back after checking, increase the flame for 1 min, so that it restore the lost heat inside the oven and get back to low medium heat.

- Baking time may vary according to the density of batter and also the kind of pot we are using! If it is heavy pot, it might take time, But I have always used thinner variety of aluminium or indolium. So my baking time would be exact as that of baking time taken in oven with Celsius degree.

- It is always gud to check by inserting a sekwer to check if the cake is done! if its not done! you can always extend your baking time to 5- 10 mins or more 

- Do not leave the cake inside the pot unless the recipe calls for, Some times over exposure to heat may make the cake texture dry. 

This cake show above was baked a month back at my aunts place in Nagpur. She had a ready made cake mix pack of milkmaid creations and wanted me to bake in cooker! But she had small cooker where the cake tin couldnt be placed. So I came up with my own method of baking and you can see the pic above! 

I have darken the pic shade to show the sponginess of the cake fluffy and porous  result It gave :)

At home I use this pot and this kind of lid which packs well at the Rim of the pot!

Since all of us must be having big pots at home, its easy to bake now isnt it?

Notes:

- Always keep in mind the size of tin and pot to be used! before you start preparation Check out if you can place the cake tin inside the pot easily or not! 

- If u feel anywhere there is gap between lid and rim or its loosely pack! always keep a weight on top of the lid!

- Make sure you follow the instructions for making cake properly :)

- You can use any type of ring as separator as long as It can hold the cake mould/ tin

- I had also made pizza using this method

If there is anymore quires Do feel free to ask me :)

All the best if you try this way!

Do let me know how it turned out!!

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