When I was in upper secondary school, I was in a perpetual coma during physics. I just didn't get it. Inertia, momentum, potential energy and all those complicated formulas were lost upon me. I hated physics.
I was enrolled at La Salle, Petaling Jaya, for a very short time after Form 5. During physics practical, I would sit as far back in the lab as my spectacles would allow me (I am shortsighted and cannot read the blackboard if I sat too far back).
One day, we learnt about light refraction. You know, how the light path is deflected when it passes through a prism at whatever angle. As usual, I was in la la land.
Our teacher (Mr Chua, I think) was writing a very long formula on the board, when a hand suddenly shot up at the front. "Sir! I think you made a mistake", piped the class genius (Kevin, wherever you are, God bless you).
What the.... Mr Chua stood back and studied his formula before conceding his error. At that point I knew I had to get the hell out of there. Which I did when I was accepted into a local university matriculation program.
It was this Magic Custard Cake got me thinking about physics. I believe there is some physics involved and it has to do with the viscosity and buoyancy of the batter which then separates into layers with different density. I finally understand physics 😜
I used this Hazelnut White Coffee mix plus a teaspoon of instant coffee to make mine.
This Magic Custard Cake was a sensation at one time and I attempted it once before.
I quickly snapped a pic of the cake when it came out of the oven before it got wrinkly.
It shrinks as it cools and you will see the sides crumpling. So don't worry, you didn't do anything wrong.
This cake is supposed to separate into 3 layers - the bottom nonya kueh layer, the custard middle layer and the cake top layer.
Bah! Mine separated into only two layers like before. The bottom layer is a hybrid of nonya kueh and custard and it was so soft and wonderful.
The coffee flavor shone through and I really enjoyed eating this cake. And Aunty Young is right, this cake tastes even better after it is chilled.
Coffee Magic Custard Cake
Recipe source : Adapted from Aunty Young
- 4 eggs, yolks and white separated (I used M sized eggs)
- 113g butter, melted and cooled
- 400ml milk
- 1 sachet Nescafe Oh So Nutty White Coffee
- 1 tsp instant coffee
- 80ml hot water
- 1 tbsp water
- 115g flour, sifted
- 190g icing sugar, sifted
- 25g castor sugar
1. Mix Nescafe hazelnut white coffee, instant coffee and hot water. Set aside to cool.
2. Using a hand mixer, beat egg whites and castor sugar until stiff peaks. Set aside.
3. In another bowl, beat egg yolks and icing sugar until fluffy.
4. Add melted butter and water and continue to beat until emulsified.
5. Add flour and beat until well mixed.
6. Add milk and coffee mixture and use a hand whisk to fold everything together.
7. Fold the stiff egg whites into this mixture 1/3 at a time.
8. The batter will be lumpy and fold until you have smaller lumps.
9. Pour batter into a lined 8" baking pan with removable bottom and bake at 140C for 55 minutes or until top is dry and golden brown (I used 140C because my oven is hot. Adjust according to your oven).
10. Remove from oven and let cool for about 20 minutes before removing cake from the pan.
11. Let the cake continue to cool before removing the baking paper.
12. Chill the cake before slicing.