Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 tablespoons vegetable oil
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1/2 cup coconut milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Spatula
- Saucepan
- Wooden spoon
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan with butter and set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
4. Add the flour mixture to the butter mixture in three batches, alternating with the milk, and mixing until just combined.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
6. Meanwhile, make the custard filling. In a medium saucepan, combine the condensed milk, evaporated milk, coconut milk, heavy cream, sugar, cardamom, cinnamon, and nutmeg. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, about 10 minutes. Remove from heat and let cool.
7. Once the cake and custard have cooled, spread the custard evenly over the top of the cake. Refrigerate for at least 2 hours before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 437
Fat: 19.4 g
Carbohydrates: 57.2 g
Protein: 6.3 g
Substitutions for Ingredients
- For the all-purpose flour, you can substitute with gluten-free flour.
- For the butter, you can substitute with vegan margarine.
- For the eggs, you can substitute with flax eggs.
- For the milk, you can substitute with almond milk or coconut milk.
Variations:
- For a chocolate version, add 1/2 cup cocoa powder to the cake batter.
- For a coconut version, add 1/2 cup shredded coconut to the cake batter.
- For a lemon version, add 1 teaspoon lemon zest to the cake batter.
Tips and Tricks:
- Make sure to beat the butter and sugar until light and fluffy for a light and airy cake.
- Make sure to cook the custard filling until it coats the back of a wooden spoon for a thick and creamy custard.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cake in the microwave for 30-45 seconds, or until warmed through.
Presentation Ideas:
Serve the cake on a platter, garnished with fresh berries and a dusting of powdered sugar.
Garnishes:
- Fresh berries
- Powdered sugar
- Whipped cream
Pairings:
- Coffee
- Tea
- Ice cream
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter before baking.
- If the custard is too thin, cook it for a few minutes longer until it thickens.
Food Safety Advice:
- Make sure to refrigerate the cake once it has cooled to prevent the growth of bacteria.
- Make sure to use a clean spoon when stirring the custard to prevent the growth of bacteria.
Food History:
Khanom Farang Kudi Chin is a traditional Thai custard cake that has been enjoyed for centuries. It is believed to have originated in the Ayutthaya period (1350-1767) and is a popular dessert in Thailand.
Flavor Profiles:
This cake has a sweet and creamy flavor, with notes of cardamom, cinnamon, and nutmeg.
Serving Suggestions:
Serve the cake with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
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Region: Thai