Custard Cake

I have made this Custard Cake in my previous blog few years back and I thought of a remake. Why? Better and good quality pictures and a few recipe updates, making the procedure more simplified.
​Anyway, what is Custard Cake? Well, it's custard or flan as a base with the cake batter baked in one pan. Once ready, cake is inverted, a thin but smooth and creamy custard is on top with a delicious chiffon cake at the bottom. Prepping is a little challenge but I made the steps easy for you. That way, this blog will encourage to give it a try. 

This Custard  Cake was baked in water bath. Meaning the cake pan was placed in a larger pan with hot water and then baked for an 50 minutes to 1 hour or until the cake is done. This can also be steamed but I find baking gives a much smoother flan and a moist cake than steamed. If steaming, make sure to cover the lid with a cloth to avoid water drips.
Anyway, this recipe will give you 4 extra egg whites. Please do not throw them away because you can use them make for other recipes as well. Let me give you a list. 

Here are a few recipes you can make use of the extra egg whites.:

• Lengua de Gato
• Silvanas/Sylvanas
• Meringue Cookies
• Cloud Cake

Custard Cake Recipe

Ingredients:
Caramel:

• 1 cup granulated sugar
• 1/4 cup water​

Custard:

• 3/4 cup evaporated milk
• 2/3 cup condensed milk
• 4 large egg yolks

Cake:

• 4 large egg yolks
• 1/4 cup orange juice
• 1 tsp lemon extract
• 1/2 cup vegetable oil​​
• 1 1/2 cups cake flour
• 1/2 cup granulated sugar
• 1/2 tbsp baking powder
• 1/4 tsp salt

Meringue:

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

​

*Substitute Cake Flour: 

• Measure out 1 cup all-purpose flour.  
• Remove 2 tbsp of all-purpose flour and place it back in your flour canister.  
• Replace the removed all-purpose flour with 2 tbsp cornstarch.
• Sift flour 5 times.

​*Sifting the flour and cornstarch together will help thoroughly combine the mixture and help to lighten and aerate the flour.
​

Video

Procedure:
FOR THE CARAMEL:

• In a heavy sauce pan, combine sugar and water.  Stir until sugar is dissolved.  
• Caramelize over low-medium heat, stirring occasionally until color turns golden brown.  
• Immediately pour over a 9 x 2 or8 x 3 inches baking pan. Set aside and cool completely. 

FOR THE CUSTARD:

• Mix all ingredients together.  Stir lightly using a whisk. 
• Pour through a strainer into the cooled pan with caramel.​ Set aside.

​FOR THE CAKE:

• In a bowl, whisk egg whites until frothy. Add cream of tartar and beat until foamy. Add 1/8 cup of sugar while beating on high speed until still stiff. Set aside.  
• In a large bowl, combine all the liquid ingredients (orange juice, lemon extract, egg yolks and vegetable oil). 

• Place a sieve over the bowl with the liquid ingredients and sift together cake flour, sugar, baking powder, and salt. Beat on low speed until combined. 
• Using a spatula, gradually add and fold in the egg whites mixture (meringue) into the batter mixture.
• Slowly pour the batter mixture into the pan with custard mixture. Tap the pan over the counter at least 3 times to remove air bubbles.
• Preheat oven to 350 F.​​ ​
• Place the pan over a larger pan (roasting pan) and fill the pan about 4 to 6 cups of hot water or at least an inch high the sides of the pan.

• Bake for about 50-60 minutes or until toothpick inserted comes out clean. Do not over-bake. Remove from oven. Let it cool.
• Run a knife around the pan, place  large plate or tray on top and turn it upside down.
• Serve immediately or refrigerate first if desired.​
• Enjoy! 

​

You May Also Like:

Cheesecake Flan

Caramel Bread Pudding