​Custard Cake 
​

​INGREDIENTS:
Caramel:

• 1 cup sugar
• 1/4 cup water​

Custard:

• 1/2 can of 14 oz condensed milk
• 1/2 can of 12 oz evaporated milk
• 4 egg yolks

Cake:

• 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, optional
• 1/2 cup vegetable oil​​

Meringue:

• 4 egg whites
• 1/2 tsp cream of tartar
• 1/8 cup sugar

​

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Here's a few step by step photos how I made it the first time. 

DIRECTIONS:

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.
• Serve chilled. 
• Enjoy! ​​​

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