Friday, February 11, 2011

Divine Chiffon Custard Cakes

The first cake I ever baked in my life was a custard cake and ever since I fell in love with this super soft and spongy cake. This has always been my all time favorite bake. As it is said, that your kids pick up your taste buds, this cake has eventually become a fave of my little son too. This time around I was baking this recipe after a long time. Though I was pretty sure that it will come out well and was happy to see that it actually did. It was so much fun to bake these stout custard cakes with the help of my little one, and later three of us did a small valentine party at home.

The key flavoring ingredient in my recipe is custard, which is easily available in Indian and Asian stores. Back home custard is  more frequently used to make a quick pudding, by adding warm milk and topping with fresh fruits. Chiffon cake is a very light fluffy cake made with eggs, flour, sugar, baking powder and vegetable oil, in place of butter plus flavorings of your choice. Its called chiffon cake becoz of the key difference in the process of beating eggs. The chiffon like airy texture is obtained by beating the eggs well. The egg whites are beaten till light and stiff and other ingredients are gradually added.

I have used a standard recipe of chocolate cake, but instead of chocolate or cocoa powder used custard powder. So sift and mix the basic ingredients to bake this classy cake with chiffon like softness. Check out the list of ingredients required for baking.


All purpose flour: 1 cup
Vanilla custard powder: 1/2 cup
Vanilla Extract: 1/2 tsp
Orange rind : 1tsp
Sugar : 3/4 cup
Baking powder: 1 tsp
Baking Soda: 1/2 tsp
Vegetable oil : 1/4 cup
Milk : 1/2 cup
Eggs: 4
Walnuts : Handful,optional

For Topping:

Preheat the oven to 350F/180C.
Lightly grease the cake pan and dust with flour. as I wanted to make this cake for my son, so used two stout cake pans. Any small and round oven proof dish can be used, incase stout cake pan is not available.

In a medium bowl, first mix the dry ingredients - flour, sugar, custard powder, orange rind, baking powder and baking soda.
In another bowl whisk egg yellow. Beat egg white with electric blender until light and fluffy.
Gently fold the oil, sugar and flour mix to the eggs (white+yellow) to make smooth consistent batter.
Add a dash of vanilla extract and chopped nuts, if desired.
Fill the cake pans with 2/3 rd of the batter.
Swirl a few drops of Chocolate syrup in the middle (with spoon) to get a Marble effect.
Bake the cakes for  ~40 minutes until they are light golden brown (and start smelling divine !!!).

To check if the cake is ready, insert a fork in the middle, if the fork comes out clean, the cake is done.
If it is not done, bake for another 5-10 mintes, while keeping an eye on it.

See, couldn't resist taking out a slice, right away.....

Let the cakes cool down before doing any icing/decorations.

For Topping:
Take the cakes out of the pan. 
Spread a thin layer of hersheys chocolate syrup on one cake and place second cake on top of this. 

Squeeze another layer of dark chocolate syrup on top of the second cake. 
Decorate with white chocolate morsels ( I used morsels by nestle) the way you like or with fresh rasberries and strawberries.

I did let my Son takeover for this piece of work/art for me.
My Family loved this cake & Hope you Like it too !!! 

Sending this to Champa's Bake-off Event !

Divine Chiffon Custard Cakes on Foodista

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