Filipino Dessert Recipes Custard Cake #01

DISH IN DISH OUT - Custard Cake resembles a chiffon cake having a topping of sweetened milk and egg mixture referred to as custard. Initially glance, this could possibly be mistaken like a giant Leche Flan since the topping resembles one. Guess what? The topping of the cake is basically Leche flan and also the only distinction is that the soft cake below. Inside the Philippines, normally available from the slice in local bakeries (or panaderya ). I remember always getting this together with egg pie. I find this dessert very tasty and sweet so pairing this up with kapeng barako (brewed coffee ) to balance the sweetness Isn‘t a nasty idea.

Ingredients

- Eggs: 6
- Condensed milk: 10 Ounce (1 Can)
- Fresh milk: 1 Cup (16 tbs)
- Granulated sugar: 1⁄4 Cup (4 tbs)
- Baking powder: 1 Teaspoon
- Milk: 1⁄4 Cup (4 tbs) (Mixed With 1/4 Cup Water)
- Lemon rind: 1 Teaspoon, grated
- Egg yolks: 6
- Cake flour: 1 1⁄2 Cup (24 tbs), sifted
- Egg whites: 6
- Cream of tartar: 1⁄2 Teaspoon
- Granulated sugar: 1⁄2 Cup (8 tbs)

Directions

1. Create the caramel
1.1 Heat a 9 x 13 €œ baking pan in the stove top using medium heat
1.2 Pour-in the granulated sugar and let stand until the sugar melts (or turns into caramel). You may want to stir the sugar once in a while to make sure that everything is equally distributed within the area of the baking pan.
1.3 Set aside.

2. Create the custard
2.1 Combine milk, egg yolks, and sugar in a mixing bowl.
2.2 Stir the ingredients until everything is properly distributed
3. Pour the custard mixture on the baking pan with caramel. Set aside

4. Create the cake
4.1. In a clean mixing bowl, beat the egg yolks then gradually add the sugar. Continue beating for about 2 minutes.
4.2 Put-in a small amount of cake flour alternately with the milk diluted in water and mix well. Do this procedure until the cake flour and milk diluted in water are completely used up.
4. 3 Put-in the lemon rind then beat until texture is smooth. Set aside.

5. Create the meringue
5.1. Beat the egg whites using an electric mixer until texture becomes bubbly (use high speed).
5.2 Add the cream of tartar then continue to beat until texture becomes fluffy (about 3 to 4 minutes in high speed).
5.3 Gradually add the sugar then continuously beat until meringue is shiny and firm.

6. Fold the cake mixture into the meringue until well blended
7. Pour the folded cake and meringue mixture over custard mixture in the baking pan.
8. Preheat oven to 350 degrees Fahrenheit
9. Pour about 6 to 8 cups of hot water on a roasting pan (with rack) then place the cake pan on top of the rack.
10. Place the roasting pan that contains the cake pan with all the mixtures in the oven and bake for about 60 minutes or until the toothpick test indicates that the cake is ready.
11. Remove cake from the oven and allow the temperature to cool down.
12. Transfer to a serving tray then refrigerate for at least an hour.

Source: http://ifood.tv/cake/177753-filipino-custard-cake