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Custard Cake

4/24/2020

62 Comments

 
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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. 
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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. 
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Here are a few recipes you can make use of the extra egg whites.:
  • Lengua de Gato
  • Silvanas/Sylvanas
  • Meringue Cookies
  • Cloud Cake
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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.
​

Picture

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.
Picture
​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.​​ â€‹
  • 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

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Caramel Bread Pudding

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62 Comments
Mel
4/27/2020 03:28:51 pm

What size of pan did you use for the whole recipe?

Reply
Janette
4/28/2020 04:10:08 pm

I mentioned it on my procedure for the caramel.

Reply
em pad
4/30/2020 05:38:51 am

how do I prevent the the sugar from crystalizing or hardening at the bottom. also, can I sub the orange juice with plain water? thanks!

Marie
5/2/2020 06:36:30 am

What can I use instead of orange juice? Does the cake have an orange flavour?

Reply
Janette
5/5/2020 09:07:46 am

Water maybe but you will lose the flavor

Reply
Carmela
5/10/2020 10:09:48 am

How many days po ang shelf life nito? Thanks

Reply
Janette
5/11/2020 08:40:48 pm

It has to be placed in the fridge because of the flan.

Reply
Lilybeth V. Fuyonan
5/26/2020 07:37:25 am

I love this recipe,i made this in many times, but i failed,my flan got hole in the center i dont know why.But finally ur recipe made me baked perfectly. I wanna thank you for sharing w/us your custard cake recipe.👍

Reply
Janette
7/10/2020 02:31:26 pm

Hi. Thanks. I am not sure why it got a hole in the center. But I am glad you were still able to do it. Thanks for the comment.

Reply
Shara
5/29/2020 09:09:41 am

Did you use freshly squeezed orange juice?

Reply
Janette
5/30/2020 09:49:57 am

Yes :)

Reply
Charlene Grech
6/6/2020 07:19:11 am

Shall i put it on a serving tray before I put it in the fridge or I can refrigerated it in the baking tray and then turn it on serving tray before serving it?

Reply
Janette
6/9/2020 11:21:46 am

I did not refrigerate before unmolding from pan. I let it cool completely then invert. It can be eaten right away or refrigerate first before eating.

Reply
Zia
6/17/2020 04:18:15 pm

Hi. Ginawa ko po lahat instructions pero yung cake dough mag overflow sa pan.. I used the 9x2 1/2. What can you suggest po?

Reply
Janette
6/18/2020 09:22:47 pm

I am not really sure what happened. Are you sure about the size of your pan? Anyway, what you can do is use a bigger pan or do not add all the cake batter if you only have that size.

Reply
Bhe
7/2/2020 01:12:04 am

I tried this recipe and i super loved it.. my family loved it too.. the taste is so balance... I just over heated the sugar for caramel (my weakness, anyway) 😂.. thank you for ur recipe maam

Reply
Janette
7/2/2020 09:29:45 am

You're welcome. Glad to know that you tried and the whole family loved it. I know making caramel fails me sometimes.Thanks for dropping a comment here. Take care.

Reply
Rose
8/7/2020 05:24:46 am

Hi! Anong size ng egg na ginamit niyo?

Reply
Janette
9/27/2020 08:53:06 am

Hi I used large.

Reply
Kristine
9/26/2020 11:26:30 am

Thanks for the recipe , i really enjoy making it. I just put Less sugar in the cake batter .But still perfect. Your recipe is easy to follow. I will try your mocha next.

Reply
Janette
9/27/2020 08:56:58 am

Hi Kristine. Glad to know that you tried and it came out perfect. Yes, keep me posted on the mocha cake. You can also try the Coffee Sponge Cake which is a little easier. Using the same cake recipe but easier buttercream frosting. Enjoy!

Reply
sron
11/14/2020 10:01:11 pm

hi i bake custard cake last night then it burned a bit and the cake didnt rise. thanks

Reply
Janette
11/21/2020 09:51:34 am

Hi. If the cake didn't rise, there must be something wrong on how you did the cake batter. Did you use cream of tartar? Make sure not to overmix when folding the meringue with the cake batter or else you will lose all the air and the cake won't rise. If it burnt, it could be your oven is too hot or if the cake is too close to the heating element. I use gas oven when I baked this.

Reply
Joyann Mae Fontanilla
11/20/2020 11:55:08 pm

Hi! What can I substitute for orange juice? Thanks

Reply
Janette
11/21/2020 09:52:26 am

Water but of course the taste will suffer. Milk may work but I haven't tried. Mamon's taste has some orangey flavor in it that's why I used it.

Reply
Karen
11/23/2020 10:53:00 am

Hi Janette! I love your website and all your recipes! I see the sizes of the round cake pans you used but I also like the rectangular one in the photo. What size loaf pan is this and did you use the entire recipe for this size?

Reply
Janette
12/27/2020 10:40:40 am

Thanks! The retangular one is a suggested recipe which is caramel bread pudding. You can click the photo to see the recipe.

Reply
Weng
12/24/2020 05:48:23 am

I used a loaf pan and baked for 45 mins. The cake turns out dry. Any thoughts?

Reply
Janette
12/27/2020 10:41:55 am

If you used a loaf pan, it is smaller then time should be shorter as your container is smaller. It was overbaked that's why.

Reply
Connie
1/14/2021 07:26:18 pm

I made this recipe and it was so good, I have tried quite a few other recipes of yours and happy with them all. Thanks for generously sharing your talents with us. God bless and stay safe. Oh, while I’m here I would like to share how I make caramel for my flan. 1 cup of sugar and 3Tbsp of water, put in glass measuring cup, stir and microwave 5 to 6mins w/out stirring. I would do it for 5 then 30 secs more if needed, till amber in color. Carefully remove from microwave right away (VERY HOT!!!) Do not leave in microwave after cooking, it will harden and it will stain the inside of your microwave, brownish in color. Learned the hard way ☹️. Thought it might help.

Reply
Janette
1/18/2021 06:20:46 pm

Great! Thanks for the tip on caramel. Will definitely try that next time. Take care.

Reply
Kaye
1/31/2021 04:05:30 am

Hi. I just made this recipe but it didn't turn out well. The chiffon cake is already cooked but the leche flan isn't. It's still wet. I don't know what mistake I make with my custard.

Reply
Janette
1/31/2021 05:58:38 pm

Sorry about that. Reason could be: wrong measurement, oven is too hot, shaking the pan during baking, rack is too high, not enough water in the pan, etc.

Reply
Lovely
2/1/2021 09:09:06 pm

Ask ko lng po ano po kaya reason bakit nasira yung flan nung binaliktad ko n ang cake..huhuhu

Reply
Janette
2/11/2021 09:56:38 am

Awww... baka mainit pa or kulang pa sa luto.

Reply
Sylvia link
2/8/2021 11:59:51 am

Which part of the oven to back this cake, in the middle? Or 2nd rack? Thank you.

Reply
Janette
2/11/2021 09:57:14 am

I use a gas range oven and always uses the middle rack when baking.

Reply
Nena
4/12/2021 11:43:30 am

I tried the recipe today and I love it so delicious and fluffy ! Thank you ❤😘

Reply
Janette
4/18/2021 07:12:38 am

Hi. I am glad to know that you enjoyed this recipe. Thanks for the comment 😊.

Reply
Khalee
6/14/2021 03:07:12 am

Hello I'm curious what kind of pot you used when you did your caramel on the video. I like it where did you get it?

Reply
Janette
6/16/2021 12:20:33 pm

Hi. Brand is Master Class. I bought it at Marshall's here in California. Amazon doesn't carry it but I saw when you google, ebay sells it. Just search for Master Class blue cooking pot and it will provide you some links.

Reply
Khalee
6/17/2021 12:53:17 am

Thank you! I will make this custard cake recipe this weekend 😊

Janette
6/17/2021 09:50:47 pm

You're welcome! Keep me posted :)

Nica
7/5/2021 01:19:42 am

Your recipe is perfectly delicious! My significant other (who's very picky) loves it. Thank you for sharing it!

Reply
Janette
7/9/2021 09:08:21 am

Thanks! So glad to know he enjoyed it. Always my pleasure to share. Take care :)

Reply
Bluelet
9/22/2021 10:05:14 am

Hi, kapag po lumamig na siya sa llanera and hindi pa iconsume, pwede po bang i-ref habang nasa llanera siya or need muna iflip sa other container before i-ref?

Reply
Janette
3/3/2022 10:58:15 am

Hi, sorry for the late response. Pwede naman, to unmold babad mo ng konti ang ilalim sa warm water para madali mo matanggal sa llanera. I hope this helps.

Reply
Khalee
2/27/2022 02:48:12 am

Hello I made this Custard cake the first time it came out nice and everyone liked it. Second time I made it still taste yummy but the flan is messed up on the side when I turned it up side down and tried to take it off the pan. I also noticed the caramel got hard and got stock in the pan but there's still a little on top of the flan which peeps likes it because its not so sweet.
Made a couple today ughh messed up the flan part again I can't get the perfect round. I did it on my first try. What did I do wrong? Any tips how to remove the custard cake from the pan without ruining the flan part?

Reply
Janette
3/3/2022 11:01:00 am

Hi. Glad you enjoyed this recipe.
Hmmm so let me ask first. It was successful the first time so what did you change the 2nd time? Hardness of the caramel depends on how long we caramelize it. If we overdo it, that could happen. What you can also do is onlu unmold when it's completely cool to avoid ruining the flan. You can also soak the bottom of the pan in warm water for few minutes before unmolding. This might help the caramel loosen up a bit. I hope these tips help. :)

Reply
Maris
4/10/2022 07:00:24 am

hello Miss Janette,

I plan to use your flan custard recipe but will use chocolate cake instead for my kuyas birthday. Wouldn’t it be too sweet kaya? i plan to make your whole recipe next time though.

**nakaka amaze na di lumulubog yung cake batter when added sa flan custard mixture.

Reply
Janette
4/11/2022 09:30:58 am

Hi when using chocolate cake for this recipe, you need the lighter version of the cake batter or else it will sink at the bottom and mix with the flan. you may need to use my Chocolate Taisan version for the cake of make the Impossible Cake or Chocolate Flan instead. I have them all posted here as well. I hope this helps.

Reply
irene
6/26/2022 04:34:30 am

i made this, but i had to convert everything in grams, i think i was wrong with some conversion and turns out to be too sweet..

Reply
Janette
9/22/2022 10:03:23 am

Uh-oh. I use US measuring cups here.

Reply
Shirley
7/28/2022 08:30:03 am

how long do you bake it if you use large ramekin bowls instead of 1 big pan

Reply
Janette
9/22/2022 10:02:56 am

Hi, I am not sure, I haven't tried. I guess about 20 minutes to 30 minutes.

Reply
Ana
9/3/2022 06:31:46 pm

Hi Janette! I just want to know if I can double the amount of the ingredients and bake 2 cakes at the same time in the middle oven? Hope to find an immediate reply from you, as Im going to make this tomorrow for the Labor Day celebration with my fam bam. Thank you!

Reply
Janette
9/22/2022 10:02:09 am

Hello, sorry for the late response. I haven't tried to double this. Yes, you can bake 2 cakes at the same time.

Reply
EJ
9/21/2022 07:01:41 pm

Hi. What lemon extract did you use?

Reply
Janette
9/22/2022 10:01:09 am

Hi, I used fresh lemon juice

Reply
Ellen
11/5/2022 09:27:18 pm

Hi Ms Janette,

If I want thicker custard/flan, can I double the custard recipe and leave everything else as is?

Reply
Janette
11/10/2022 09:27:25 am

Hi, if you want a thicker flan, I am just not sure if you will need to adjust the baking time as well. If you do that, you won't want to overbake the cake. Let me know how it goes if you decide to try. Enjoy!

Reply
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    Hi! Janette here. Welcome to my blog PinoyCookingRecipes where you can find true and kitchen tested recipes. To read more about me, click here. 

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