Rainbow Cake with Fluffy Vanilla Buttercream (Allergy-Free and VEGAN!)

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The new school year is here, and it’s been off to a rough start. But it’s okay! Because God is good and sovereign.

This cake was part of an allergy-free birthday cake that I made for two twin boys who turned six back in June. It’s amazing how moist the cake is without typical cake ingredients such as eggs and butter (I didn’t have a slice of it but I was able to eat the shavings I made when I trimmed the cake!)! I think there’s something about the soy milk and vinegar that acts as a thickener, but don’t trust me on that. I’m terrible at science.

The cake recipe below is double the original version. I doubled it because the cake batter looked too thin for me in the cake pans, and I wanted a thicker bottom tier anyway. And instead of making 6 layers, I made five, taking out the purple layer. Since I only had two cake pans, I had to keep reusing the pans, so I cut out 5 parchment paper rounds and resprayed the pan each time. It’s a bit of a hassle, but it’s okay since you can make this entire cake easily by hand with a whisk…so I guess it all evens out =).

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Allergy-Free/Vegan Rainbow Cake
Adapted From Speed Bump Kitchen
Makes one 5-layer 9-inch cake

Ingredients:

5 1/2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
4 cups dairy-free milk + 4 teaspoons vinegar, set aside to thicken
3 cups white sugar
1 1/3 cup oil
2 tablespoons vanilla

1. Preheat the oven to 350. Trace your pans onto some parchment paper, and cut out 5 rounds. I used 9-inch cake pans.

2. Whisk together the flour, baking powder, baking soda, and salt in a big bowl. In another large bowl, mix together the thickened dairy-free milk, sugar, oil, and vanilla together.

3. Add about half the wet into the dry ingredients, and beat. You want to get rid of the lumps or they’ll stand out against the colored cake. Add the second half of the liquid and fold in gently.

4. Using a scale, divide the batter into 5 equal portions. You can do this by tare-ing a big empty bowl, adding the batter to determine total batter weight, dividing the total weight by 5, and measuring out 5 portions to color.

5. Add enough of each color of food coloring (I use gel food coloring) to each portion and stir until desired shade is achieved. Transfer each color to an individual cake pan that has been lined and sprayed with cooking spray. If you don’t have enough pans, you will have to keep reusing them. Don’t worry, these cakes bake quickly.

6. Bake for 10-12 minutes, until the center is set. Remove the cake from the pan to a cooling rack (you may have to let it cool down for about 5 minutes or so), add a new parchment circle to the pan, re-spray, and bake the next layer.

7. Once all the layers are cooled, you can frost and build the cake. I used the vegan buttercream frosting that is posted right below!

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Vegan Vanilla Buttercream
From Speed Bump Kitchen
Makes about 8 cups

Ingredients:

1 cup shortening
1 cup dairy-free margarine (I used Earth Balance Buttery Spread)
7 cups powdered sugar
2 teaspoons vanilla
pinch of salt
1/4 cup dairy-free milk

1. Beat the shortening and margarine until light and fluffy.

2. Slowly add the powdered sugar. Add the vanilla and salt.

3. Add the dairy-free milk until the desired thickness is achieved. Don’t add too much or the frosting won’t be thick enough!

4. FROST YOUR CAKE.

Here’s the final result of the entire birthday cake! The rainbow cake is on the bottom tier.

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P.S. All photos from this post are from the extremely talented [Auntie] Vinnie Y!! Please check out her Facebook page and blog! =) Thank you for the amazing photos that made everything so much better!

Until next time,

Soli Deo Gloria, and Happy reading, eating, and baking!

Six-Banana Banana Bread

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I am super picky when it comes to bananas. I only eat bananas when they’re still slightly green. If there are brown spots, then nope. Sorry. For some reason, ripe bananas make me want to sneeze. And I hate the smell! My parents like buying bananas, but I think we go through phases. They either go out really quickly, or they just sit there and rot. So oftentimes we always have a whole bunch of bananas that are starting to brown that no one will eat, and I always feel so wasteful when they get so bad that we have to throw them out. I know the bananas are getting old when my mom starts asking when I’ll be making “banana cake.”

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Now don’t get me wrong, I love my banana crumb muffins recipe. It was the first post that got me onto foodgawker! But that recipe only uses three bananas. Then I stumbled across this recipe, which uses SIX (!!!!!!!) bananas in the banana bread. Amazing. This bread is so easy to make (you don’t need a mixer or anything! No creaming involved), and I think I’m still amazed at the fact that it uses so many bananas. That’s all the rotting bananas in my house! It’s super easy to put together, and the flavor is great. I like how it uses vanilla pudding mix in the batter; I think that’s what makes it so moist. Lots of banana flavor, super dense and soft, and it stays moist for days. It does take a little long to bake (mine took a little over an hour, I think), but it’s totally worth it. If the top starts to brown before the bread is done, just put a piece of foil over the top and it’ll be A-OK. This is my new go-to banana bread recipe; hope y’all enjoy =).

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Six-Banana Banana Bread
Makes one loaf
From Averie Cooks

Ingredients: 

1/4 cup unsalted butter (1/2 stick), melted and cooled slightly
2 large eggs
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/4 cup sour cream or Greek Yogurt (I used Trader Joe’s Honey Greek Yogurt)
1 tablespoon vanilla extract
6 medium/large very ripe bananas, mashed (2 1/2 cups)
one 3.4 ounce box vanilla instant pudding mix (make sure it’s not cook ‘n serve)
2 1/4 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon

1. Preheat oven to 350˚F. Prepare the loaf pan by spraying with floured cooking spray, or grease and flour the pan. Depending on the size of your loaf pan, you may need a muffin pan or mini loaf for leftover batter.

2. Whisk together the melted and cooled slightly butter, eggs, granulated sugar, light brown sugar, greek yogurt (or sour cream), and vanilla.

3. Add the mashed bananas; stir to incorporate. Add the pudding mix (don’t actually make the pudding, just add it like a dry ingredient), flour, baking soda, and cinnamon. Gently fold with a spatula, being careful to not over mix.

4. Bake the loaf for 60 to 75 minutes, or until the top is golden and a toothpick inserted into the center comes out clean (or with a few moist crumbs). If your bread is browning before it’s done, tent it with a piece of foil. Like the creator of this recipe, Averie, says, “watch your bread, not the clock.” I like that phrase!

5. Let the bread cool in pan for about 20 minutes, then turn out onto a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to one week, but hopefully they’ll be gone before then =)! Enjoy!!

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Until next time,

Soli Deo Gloria, and Happy reading, eating, and baking!

Boston Cream Pie (and a Belated Mother’s Day!)

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25 Strength and dignity are her clothing,
and she laughs at the time to come.
26 She opens her mouth with wisdom,
and the teaching of kindness is on her tongue.
27 She looks well to the ways of her household
and does not eat the bread of idleness.
– Proverbs 31:25-27

That’s my momma–wise, kind, a woman of God, compassionate, caring, and giving. She’s always willing to serve our family and others, and she never complains. She’s always thankful for what she has and constantly teaches me to pray and trust in God in all circumstances. She is strong in her faith, always ready to faithfully serve God and pursue Him. My mom is definitely an encouragement and a blessing, and I am definitely who I am today because of her. I love her! And I would totally post a picture, but she doesn’t like it when I post pictures of her online, so I think I’ll pass this time =).

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I know I’m a coupla weeks late, but HAPPY (belated) MOTHER’S DAY! Normally our family goes out to some Chinese restaurant to celebrate, but this year we did something different–we cooked. And by we, I mean me, my sister, and my 8-year old cousin. I think this is the first time we’ve ever cooked for our parents together, and it was a joy! Who knew my sister would be quite the chef? And Darren was so excited; he kept asking if he could help cook/take pictures/set up the plates.

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We had five dishes on the menu–broccoli and chicken, shrimp, clams, baked fish filets, and napa cabbage with mushrooms.

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Darren helped my sister with the napa, and he helped me with the fish fillets. The fish look slimy, but they taste great, I promise! It was funny–I asked him to rub the seasonings onto the fish, and he would literally rub the seasonings on the fish pretty much 30 seconds per side of the fillets. I told him he could go faster (meaning not working on one fillet for so long), but instead he just rubbed the fillets vigorously as if he was scrubbing something off. Hopefully that made sense; it was funnier when it happened =).

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All in all, the dinner was a success! We were all full from the tasty dishes, but don’t worry, there’s always room for dessert. My mom told me about this bakery that makes really good Boston Cream Pie, and she wanted me to make it. What better day to make it than Mother’s Day, right?! I searched all week for a recipe, and I finally settled one from Joy of Baking. I’ve made a few things from her site before, so I wasn’t worried about it coming out as a complete flop. For me, considering how I’m used to Asian style chiffon cakes and whatnot, the sponge cake was a little dry for my taste, but once it sat in the fridge with the pastry cream overnight, it was more moist and tasted even better. I used the same pastry cream as the one from the fruit tart, and it’s really easy to make; just make sure you don’t scramble the egg yolks! The cake was good, and I hope my mom and aunt liked it =). There’s a lot of chocolate ganache, so be prepared!

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Boston Cream Pie
Makes one two-layered 8-inch cake
From Joy of Baking

Ingredients:

For the Pastry Cream:
1/4 cup granulated sugar
3 large egg yolks
1/8 cup (2 tablespoons) all-purpose flour
3 tablespoons cornstarch
1 1/4 cups milk
1 teaspoon vanilla

For the Sponge Cake:
5 large eggs
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup cake flour
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons milk
2 tablespoons unsalted butter

For the Chocolate Glaze:
4 ounces semisweet chocolate, chopped (I used chocolate chips)
1/2 cup heavy whipping cream
1 tablespoon unsalted butter
(I omitted the butter because I got lazy)

For the Pastry Cream:
In a medium heatproof bowl, mix together the sugar and egg yolks. Sift the flour and cornstarch into the egg mixture and mix until you get a smooth paste. In a small saucepan, bring the milk just to a boil over medium heat. Whisk the milk slowly into the egg mixture; whisk constantly to prevent curdling; strain if necessary. Place the egg mixture back into the saucepan and cook over medium heat until it boils, whisking constantly. When it boils, continue to whisk constantly for about a minute until it becomes thick. Remove from heat; whisk in the vanilla extract. Pour it into a bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Let the pastry cream cool in the fridge for a few hours before using.

For the Sponge Cake:
Preheat the oven to 350˚F. Butter and line the bottoms of two 8-inch round cake pans with parchment paper.

When the eggs are still cold, separate three of the eggs; add the two remaining eggs to the yolks. Cover both bowls with plastic wrap; allow to come to room temperature.

In a bowl, whisk together the flours, baking powder, and salt. Place the milk and butter in a small saucepan and warm until the buter melts (I used the microwave instead).

In a large bowl, beat the whole eggs and yolks and 1/2 cup sugar until they are thick and fluffy (the batter should fall back into the bowl in a slow ribbon). Beat in the vanilla extract. In another bowl, beat the egg whites until foamy. Gradually add the remaining sugar and beat until soft, moist peaks form. Fold some of the whites into the other batter, then add the rest of the whites and fold just until incorporated. Sift half of the flour mixture over the top of the folded batter, and gently fold through with a rubber spatula. Sift the rest of the flour and fold in.

Make a well in the center of the batter; pour in the butter and milk mixture into the bowl and gently fold in. Divide the batter evenly between the two pans and bake for about 18-20 minutes or until light brown and springy to the touch, and a toothpick inserted in the middle comes out clean. Invert the cakes onto a wire rack; remove parchment paper and re-invert. Let it cool completely.

For the Chocolate Glaze:
Place the chocolate in a small heatproof bowl. Bring the cream and butter to a boil in a saucepan over medium heat. Pour the cream over the chocolate, and let sit for about 2 minutes. Gently stir the cream and chocolate together until the chocolate has melted, and set aside until it is thick enough to pour.

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For Assembly:
Place one cake layer on the serving plate; bottom side up. Spoon the pastry cream onto the cake and spread evenly. Place another cake layer onto the filling, top side up. Pour the glaze onto the center of the cake. Spread the glaze to the edges of the cake, allowing it to drip down the sides.

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(There will be a lot of chocolate! I used a little less than what I actually made.) Let the cake sit until the glaze sets (otherwise, if you do what I did and don’t wait, you’ll have a very hard time cutting slices. Hence, no pictures of the cut cake in this post). Refrigerate any leftovers!

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What a cutie. I’m so glad I had the opportunity to cook with my cousin and sister, and I’m even more thankful to have wonderful women like my mother and my aunt in my life. I hope they had as much fun as we did! And I don’t know if they’ll ever see this post (I actually don’t know if my mom reads my blog, but I do know she tells her friends about it to give me “business.” HAHA she always tells me that she should be my business consultant!), but I hope they do know that we love them =). I hope you all had a wonderful and blessed Mother’s Day! What did you do for Mother’s Day, and why are you thankful for your mother?

Until next time,

Soli Deo Gloria, and Happy reading, eating and baking!

One last thing,

30 Charm is deceitful, and beauty is vain,
 but a woman who fears the Lord is to be praised.
31 Give her of the fruit of her hands,
and let her works praise her in the gates.
– Proverbs 31:30-31

I would cite the entire chapter if I could, but this is the woman I want to be and I expect myself to be–a woman who fears the Lord. =)

Vanilla Cupcakes with Lemon Curd and Strawberry Frosting

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I can’t wait for the summer. I think part of the reason is because there’s no school, but another reason is because of church. This summer I’ll be participating in two major church activities: a week-long missions trip to Arizona and a stations leader/admin for an arts academy at our church. It’ll take a lot of planning and work, but I’m excited to get more involved in serving at church and serving others and our wonderful Creator! I think that’s something I’ve been lacking in this past quarter–serving others and serving God. I have a problem with breaking out of my comfort zone, and because of that I’ve become a lazy and introverted. But being introverted doesn’t give me an excuse to not meet up with others and invest in their lives. I think introversion has become more of an excuse recently, and that is no bueno. I recently read an article about viewing introversion biblically from The Gospel Coalition, and the closing paragraph stuck out the most:

Accepting the realities of my God-given personality has been a process of sanctification. I’ve had to repent of people-pleasing and trying to be someone I’m not. I’ve had to humbly acknowledge my limits and weaknesses and to live in God’s strength rather than my own. Ultimately, this process has been about God and his kingdom, not me. The more I rest in his gracious acceptance of me in Jesus, the more free I become to be myself for his glory. And that’s a place where joy and contentment abound.

Food for thought. And since summer is still a few weeks away, I’ll have to stick with spring, all the while remaining content and willing to love and invest in others, being patient with school, and being thankful that I can still receive an education.

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In the food world, I think this is spring–vanilla cupcakes with a lemon curd filling and strawberry frosting. I made these kind of on a whim because I had leftover strawberry frosting and lemon curd fillings from my macarons this past weekend, which, by the way, I will blog about soon! I wanted to go for a “strawberry lemonade” type cupcake, so I even added some lemon zest in the cupcake batter, but the results weren’t exactly what I was looking for, so I probably need to try it with a lemon cupcake next time. The flavors in the cupcake were good, though. The tart, lemon flavor and creamy strawberry frosting paired well with the cupcakes. The cupcakes rose with a nice domed top, but I think I was looking for a cupcake that was a little fluffier. That’s just my preference though, and it’s totally up to you. It’s definitely still a good vanilla cupcake =). (And I do like how there’s no butter in the batter!)

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Vanilla Cupcakes with a Lemon Curd Filling and Strawberry Frosting
Makes 12 cupcakes
Cupcakes from Glorious Treats
Lemon Curd from A Baked Creation, Strawberry Frosting as follows

For the cupcakes:
1 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup oil (vegetable/canola)
1/2 cup buttermilk
(or 1/2 cup milk + 1/2 teaspoon white vinegar/lemon juice.
Mix together and let sit for 5 minutes before using)

For the Lemon Curd:
3 egg yolks
1/2 cup sugar
Fresh lemon juice from 1/2 large lemon (about 2-3 tbsp)
zest from 1/2 large lemon
1/2 stick cold unsalted butter, sliced

For the Strawberry Frosting:
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon strawberry puree (from 1-2 strawberries)

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Place the metal bowl on top of the saucepan and stir with a rubber spatula or wooden spoon. The mixture will begin to thicken in about 10 minutes. Turn off the heat; whisk in the sliced butter. Wait for the slice to completely melt before adding the next one.

Pour the lemon curd into a glass jar/container, and allow it to cool. Refrigerate over night before using.

For the Cupcakes:
Preheat the oven to 350˚F.

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside. In another bowl, beat eggs for 20 seconds. Add sugar and continue to beat for 30 seconds. Add vanilla and oil; beat. Stir in half of the flour mixture, then add half of the milk. Add the rest of the flour and then the rest of the milk, and mix until just combined. The batter will be very thin.

Pour the batter into a cupcake pan lined with paper liners, and fill the liners about 2/3 full. The cupcakes will rise a lot during baking!

Bake cupcake in preheated oven for 12-14 minutes, or until toothpick inserted in center comes out clean. Cool in pan for 1-2 minutes, then remove cupcakes from pan and finish cooling on a wire rack.

For the Strawberry Frosting:
Place butter in a mixing bowl; beat until smooth. Add the powdered sugar and beat until light and fluffy. Add the vanilla and strawberry puree (which is just strawberries blended in a food processor/blender/coffee grinder); beat until combined.

For Assembly:
When the cupcakes are cool, core out the middle of each cupcake and fill generously with lemon curd. Frost each cupcake with the strawberry frosting. Top with strawberries, if desired.

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Until next time,

Soli Deo Gloria, and Happy reading, eating, and baking!

Red Velvet Cupcakes (Sprinkles Copycat)

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Last week my friends and I had a chance to go to the Color Run! It’s “the happiest 5k,” LITERALLY! It was so much fun. It’s basically a 5k run (more like walk) with different checkpoints that have volunteers ready to get you with dyed cornstarch. You also get these different colored packets of dyed cornstarch that you save for the finish line. At the finish line, there’s a DJ who does a “color blast” and everyone throws up the powder in these packets. It’s crazy to see rainbows of cornstarch in the air, but it’s even cooler to see people get covered with color. The traffic was terrible, though–it took us an hour and a half to get out of the parking lot! But it’s okay, it was definitely an enjoyable day with good company, and I’m glad I got to go. If you’re interested, there are Color Runs all over the place, so look to see when it’ll be in a city near you. It’s a lot of fun, I promise!! =)

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Color Run 2013: We’re Ready!!!IMG_2695

Color Run 2013: Bright Colors for a happy finish!!!

Speaking of color…red velvet cupcakes!!!!!

The first time I made red velvet cupcakes was for J’s birthday two years ago. It was from a boxed cake mix, and the cupcakes actually came out nicely. But…the frosting was terrible! At the time, I didn’t know there was a difference between margarine and butter except for the fact that margarine was definitely cheaper. The frosting was runny, and I tried adding more sugar, but it never stiffened up. It was a disaster! I had to toss the whole thing out =(.

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The red velvets this time around were beautiful, and the frosting was creamy and 100% spreadable! I actually bookmarked this recipe on Cooking Classy (you should definitely check it out; everything I’ve made from that blog has been delicious, like my Angel Food Cupcakes!) a while ago, and I finally got around to it last Friday (Friday are my baking days, remember?). Anyways, these cupcakes are supposed to be a Sprinkles copycat, but considering how I’ve never had a Sprinkles red velvet cupcake, I can’t really say for sure. But my friend who’s had both says it comes pretty close (shoutout to beat the rice!)! Whether or not it’s a copycat, it’s delicious, and the cream cheese frosting tops it off perfectly.

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But here’s the thing…I don’t really understand the whole deal with red velvet cupcakes. They’re loaded with food coloring, and they barely have any chocolate flavor…but they look so cool! There’s just something special about a red velvet cupcake; it makes me feel kinda fancy =). Is that weird? Hehe.

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Red Velvet Cupcakes with Cream Cheese Frosting (Sprinkles Copycat)
Makes 15-18 cupcakes
From Cooking Classy

Ingredients:

For the Cupcakes:
1 1/3 cups all purpose flour
3 tablespoons cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, firm but not cold
1 cup + 2 tbsp granulated sugar
2 large eggs
1 tablespoon liquid red food coloring
2 teaspoons vanilla extract
1/2 cup whole milk
1 teaspoon distilled white vinegar

For the Cream Cheese Frosting:
1/2 cup unsalted butter, firm but not cold
6 oz cream cheese, cold
1/8 teaspoon salt
1/2 teaspoon vanilla extract
3 1/2 cups powdered sugar

Preheat the oven to 350˚F. In a mixing bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside. In another large bowl, cream the butter and sugar until pale and fluffy for about 3-4 minutes. Stir in eggs, one at a time. Add the red food coloring and vanilla extract, and mix to combine. Be careful not to splash on yourself. Trust me, the food coloring stains!

In another small bowl, combine the milk and vinegar. Add the milk mixture and the flour mixture to the cupcake mixture (the one with food coloring), alternating in two separate batches and mixing until combined after each addition.

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Divide the batter evenly among paper lined muffin cups, and fill each cup about 2/3 full. Bake in a preheated oven for 18-21 minutes until a toothpick inserted into the center of the cupcake comes out clean. Remove from oven and cool completely before frosting.

For the frosting, cream together the butter and cream cheese until pale and fluffy, about 4-5 minutes. Mix in the vanilla extract, and add the powdered sugar and beat until smooth. Spread onto cooled red velvet cupcakes. I tried frosting them the same way Sprinkles does…I think Sprinkles looks much better. I tried! A for effort?

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Until next time,

Soli Deo Gloria, and Happy reading, eating, and baking!

Magic Custard Cake

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Today, I am thankful for campus fellowships. We had our joint brothers’ and sisters’ appreciation last night, and it was great! The theme was video games, so it was nice to see everyone dress up in different characters. But to be honest, it’s been a struggle for me this past year to get myself to go to fellowship during the week, but I think it’s because my heart lies at my church back home. I’m realizing as I go that campus fellowships are probably not my preference. I love how AACF’s a great, solid fellowship (not a church! Campus fellowships are not churches!), but I guess it just doesn’t fulfill what I’m really looking for. I do enjoy the community, and I know I should be putting more effort to get to know these brothers and sisters, but I think a lot of it comes down to me just being selfish and judgmental–and let’s face it, I have no right to be either of those things. J reminded me that even if it’s not my preference, it’s still a good fellowship, and I shouldn’t be judging it so much. And even if it doesn’t reach what I’m looking for, I know it has still impacted my college life in some way, and it’s probably doing the same for a bunch of other people there, and that is something to be thankful for. So, thanks AACF. You guys are great :)

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Now to the food part. You all must know that this cake is magical. You would think that something that bakes into three layers would need three different batters…but nope! It’s all one batter, once in the oven, and once in the fridge, and voila! Custard layers and a thin sponge cake layer, and it tastes like a portuguese egg tart (which I have yet to try to make!). The custard is sooo creamy, and I swear I can eat the entire pan by myself. But that’s not a good idea, and it’s no fun to bake when I don’t get to share. Happy tummies means happy me! Enjoy :)

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Magic Custard Cake
Makes one 8″x8″ square pan
Adapted from White on Rice Couple

Ingredients:

1/2 cup (1 stick) unsalted butter, melted and slightly cooled
2 cups milk, warm
4 eggs, separated
1 1/4 cups powdered sugar
1 tablespoon water
1 cup flour
1 teaspoon vanilla extract
extra powdered sugar for dusting

Preheat the oven to 325˚F. Lightly grease an 8″x8″ baking dish.

In a bowl, whip the egg whites to stiff peaks. Set aside. (I added a tablespoon or two of granulated sugar and about 1/4 teaspoon cream of tartar to help with the whipping. You know your egg whites have stiff peaks when you pick up the beaters and turn it over and the egg whites hold their peaks. Check here for a good reference.).

In another bowl, beat the egg yolks and sugar until light. Mix in the melted butter and water until evenly incorporated. Add the flour (I used cake flour, AP flour should be fine); mix well. Slowly beat in the milk and vanilla until everything is well mixed; you might want to hand mix it because the batter is very liquidy.

Fold in the egg whites, 1/3 at a time. Repeat until all the egg whites are folded in. Fold until there are no big chunks.

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Pour the batter into the pan and bake for 45-60 minutes, until the top is golden. Let the cake cool slightly, then place in the fridge to cool (or you can let it cool on the counter, it’ll just take a longer time and the custard might not be as firm). Allow the cake to cool completely before cutting. Dust with powdered sugar before serving.

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Until next time,

Soli Deo Gloria, and happy reading, eating, and baking!

P.S. If you must know what I dressed up as, my apartment and I were PLANTS VS. ZOMBIES. Can you tell?! photo (17)