CUSTARD CAKE
INGREDIENTS:
For the Caramel Top:
- 4 tbsp white granulated sugar
For the Custard Layer:
- 6 egg yolks ( from large eggs
- 1 (300 ml) can sweetened condensed milk
- 1 can evaporated milk(354 ml)
For the Chiffon Cake Layer:
- 3 egg yolks ( from large eggs)
- ¼ cup sugar
- ¼ cup milk
- ¼ cup canola oil
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 3 egg whites ( from large eggs)
- ¼ cup sugar
- ¼ tsp cream of tartar
METHOD:
1. Make the Caramel Top
2. Add 4 tbsp of sugar to a 9-inch round cake pan. Place the pan on the stove over medium heat and allow the sugar to melt into liquid.
3. Swirl and tilt the pan around so that the entire surface is covered with the liquid.
4. Once the liquid is amber in color, turn off the heat and remove the pan. This caramel sets pretty quickly so make sure to swirl it as soon as the sugar melts.
4. Set this aside and let it cool completely. ( Note: This process is to be watched closely. Do not walk away from the stove. And use mitts to handle the pan)
Make the Custard Layer:
1. Preheat oven to 350 F. In a mixing bowl, gently mix together egg yolks, condensed milk, and evaporated milk until everything is fully incorporated.
2. Use a strainer to pour this mixture over the hardened caramel in the pan, at the same time filtering out the egg strings in the custard. Discard the residue that is in the strainer.
4. Set the round pan on a larger rimmed pan.
Make the Chiffon Cake
1. In a bowl, whisk together the flour, baking powder and salt. Set aside.
2. In another mixing bowl, add the egg yolks and the sugar. Beat this using a hand whisk until the color is light and the mixture is a little frothy. Add the milk, oil, and vanilla extract. Stir well.
3. Add the flour mixture to the yolk mixture and use the whisk to stir everything until the batter is smooth. This will be a thick batter.
4. In the bowl of a stand mixer, beat the egg whites and cream of tartar. Once the mixture forms soft peaks, gradually add ¼ cup of sugar and continue beating until stiff peaks form.
5. Using a rubber spatula, fold about 1/3 of the beaten egg whites into the batter just to thin it down a bit. Fold the remaining meringue in two gradual additions to the batter, until the color is uniform.
6. Gently pour and scrape the final batter over the custard in the round pan. Fill the larger pan with about 2 inches of water. This is a water bath setup.
7. Gently place the pan in the middle rack of the oven. Bake for 60 minutes or until a toothpick inserted at the center of the cake comes out clean. Take out the round pan from the water bath. Set the pan on a wire rack to let it cool completely.
8. To unmold the cake, first. run a knife along the edges of the cake. Then, invert a rimmed serving plate over the pan and turn everything over. Gently tap the pan to release the cake.
Notes:
Store leftover cake in the fridge, and placed in a container with a tight lid.
To serve again, allow it to come to room temperature.
