this post doesn’t qualify as a recipe.
it was a good first attempt of a carrot magic cake.
it all happened when a friend pasted epigram book’s FB post on shermay lee on my FB page. there was a link to shermay’s cooking school & the top post was chris’ intelligent cake. that got me googling & i found this carrot magic cake recipe.
i wasn’t going to do a large cake for experiment so i modified the recipe substantially.
it’s interesting! i did manage to get a 3-layer cake the first time, and texture wise it was quite fine. it was a bit shallow so i will try a small size cake tin to get a deeper cake where i can see clearer separation of the 3 layers- fluffy sponge on top, custard layer in middle & dense pudding at bottom.
taste-wise, good carrot taste, overall quite tasty. i added very little sugar vs kitchen nostalgia recipe but the cake was just nice sweet enough for me.
i did not have gingerbread spice so i used cinnamon & minced ginger. will try looking for gingerbread spice, or i may try adding gingerbread biscuits (if i can find) after smashing it to powder. maybe add a little salt?
anyway below was what i did.
1/2cup carrot puree (I sued 1 large carrot steamed then blended)
2 eggs separated
1 tsp lemon juice
1/2 tbsp water
3 tbsp sugar
1tsp vanilla essence
60g butter (1/4cup)
4 tbsp all purpose flour (1/4cup)
1 cup (240ml) milk lukewarm (20s in microwave)
1/2 tsp cinnamon 1/2 tsp minced ginger – proxy for gingerbread spice (cinnamon, ginger, allspice, nutmeg, cloves)
whisk 2 egg whites with 1 tsp lemon juice to stiff peaks
whisk 2 egg yokes with 1tsp vanilla essence, 1/2tbsp water & 3 tbsp sugar
add 60g melted butter (1/4cup) & whisk
add 4 tbsp all purpose flour (1/4cup) & whisk
add 1/2cup carrot puree, 1 cup (240ml) milk lukewarm, 1/2 tsp cinnamon 1/2 tsp minced ginger & whisk
fold in the meringue
pour into cake tin (i used 8″ but need to use smaller tin for deeper cake)
preheat oven to 165degC (or 325degF) & bake for 1 hr