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1 cup sugar
1/4 cup water
1/2 can of 14 oz condensed milk
1/2 can of 12 oz evaporated milk
4 egg yolks
1 1/2 cups cake flour
1/2 cup sugar
1/2 tbsp baking powder
1/4 tsp salt
4 egg yolks
1/4 cup orange juice
1 tsp lemon extract
1/2 cup vegetable oil
4 egg whites,
1/2 tsp cream of tartar
1/8 cup sugar
FOR THE CARAMEL:
In a heavy sauce pan, combine sugar and water.
Caramelize on medium heat until it turns golden brown.
Immediately pour it over a 9 inch baking pan. Set aside.
FOR THE CUSTARD:
Mix all ingredient together.
Stir lightly using a whisk.
Strain and pour it over to the caramelized pan. Set aside.
FOR THE CAKE:
In a bowl, whisk egg whites until frothy.
Add cream of tartar.
Gradually add 1/8 cup of sugar while beating
in high speed until still stiff. Set aside.
In another bowl, combine all the liquid ingredients (orange juice, lemon extract, egg yolks and vegetable oil). Set aside.
Sift cake flour in a bowl and add 1 cup of the sugar, baking powder and salt.
Pour-in the liquid ingredients to the flour mixture.
Continue mixing until light & fluffy.
Using a spatula, gently fold in the egg whites mixture into the batter mixture.
Slowly pour the batter mixture into the pan with custard mixture.
Preheat oven to 350 deg F.
Pour about 4 to 6 cups of hot water on a roasting pan (with rack) then place the cake pan on top of the rack.
Place the roasting pan that contains the cake pan with all the mixtures in the oven.
Bake for about 60 minutes or until toothpick inserted comes out clean.
Remove from oven. Let it cool.
Run a knife around the pan and turn it upside down.
Refrigerate for at least an hour.
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