Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Custard Cake

  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 mins
  • Category: Dessert, Snack
  • Cuisine: Filipino

Description

Custard Cake is a Filipino cake made up of chiffon cake topped with creme caramel and brown sugar syrup. A very popular baked item in the Philippines and it is sold in almost all bakeries.


Ingredients

Scale

Caramel

  • 1 cup granulated sugar
  • 1/4 cup water

Custard

  • 8 egg yolks
  • 1 large can (400g) condensed milk
  • 1 cup fresh milk
  • 1/4 cup granulated sugar

Cake

Meringue

  • 6 egg whites
  • 1/2 tsp cream of tartar
  • 1/2 cup granulated sugar

Instructions

Caramel

  1. Heat a 9 x 13″ baking pan in the stove top using medium heat.
  2. Pour in the granulated sugar and water then let it caramelize. You may want to stir the sugar once in a while to make sure that everything is equally distributed withing the area of the baking pan.
  3. Cool then set aside

Custard

  1. In a mixing bowl, mix using fork the egg yolks, milk and sugar. Make sure sugar is completely dissolved.
  2. Pour the custard mixture in the baking pan with hardened caramel. Set aside

Cake

  1. In a separate bowl, using a hand mixer beat egg yolks while gradually adding the sugar, stop beating if light lemon color is achieved and combined well.
  2. Sift flour and baking powder together then gradually add flour alternately with the milk into the yolk mixture.
  3. Add the lemon juice and gently mix until smooth. Set aside

Meringue

  1. Using a mixer, beat egg whites until fluffy then add the cream of tartar. Continue to beat on high until soft peaks begin to form.
  2. Now add the granulated sugar very gradually while continuously beating until meringue is stiff.

Custard Cake

  1. Preheat oven to 180C.
  2. Fold in the cake mixture into the meringue mixture until well mixed
  3. Pour the whole mixture over the custard and make sure not to stir it, the custard will sink because its denser than the meringue cake mix.
  4. Place the cake pan in a larger pan half-filled with hot water.
  5. Place in the oven center and bake for 1 hour (or until firm) at 180C.
  6. Remove the whole pan and place in a cooling rack, let it cool down to room temperature
  7. Once cooled remove cake pan from the bottom pan, cool it down further.
  8. Remove from cake pan by running a knife on the edges and inverting to a platter. Place in fridge and serve chilled.

Notes

If you don’t have cake flour, to make a cup of it, measure out 1 cup of all-purpose flour then remove 2 tablespoons of all-purpose flour. Replace the removed all-purpose flour with 2 tablespoons of cornstarch.