Custard Cake

This is a Filipino version of an upside-down cake, but there are no pineapples involved. Think of caramel, custard, and chiffon cake layered into one decadent goodness.


custard cake

Custard Cake
Yield: 1 6-inch cake
Prep time: 20 minutes
Cook time: 55 minutes

Ingredients:
For the caramel:
1/3 cup granulated sugar


For the custard:
2 eggs
5 ounces condensed milk
1/3 cup milk


For the cake:
1/2 cup cake flour, sifted
1/3 teaspoon baking powder
2 egg yolks
2 tablespoons plus 2 teaspoons granulated sugar
2 tablespoons plus 2 teaspoons milk
1/3 teaspoon lemon zest


For the meringue:
2 egg whites
1/3 teaspoon cream of tartar
2 tablespoons plus 2 teaspoons granulated sugar

Directions:
1. Preheat the oven to 350ºF.
2. Caramel: Heat the sugar on medium heat in a small saucepan until dissolved. Transfer immediately to a 6×3 round baking pan. Set aside.
3. Custard: In a medium bowl, whisk all the ingredients together just until combined. Pour the mixture on the caramel. Set aside.
4. Cake: In a small bowl, combine the cake flour and baking powder. Set aside. In another large bowl, beat the egg yolks using a hand mixer. Gradually add sugar and beat for 2 minutes. Alternately add flour mixture and milk, starting and ending with the flour, mixing to fully incorporate the ingredients each time. Stir in the zest and continue to mix until the batter is smooth, about 1 minute. Set aside.
5. Meringue: In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar at medium-high speed until frothy. Gradually add the sugar until stiff and glossy.
6. Using a rubber spatula, gently fold 1/4 of the beaten egg whites into the batter, until lightly blended. Gently fold about 1 cup of batter into beaten egg white mixture. Repeat until all the batter has been blended into the egg white mixture. Spread evenly over the custard in the pan.
7. Bake in a water bath for 55 minutes, or until a toothpick inserted comes out clean. Move to a cooling rack to cool for 30 minutes. Transfer to a serving plate then chill in the refrigerator at least 4 hours, or overnight, before serving.

Recipe adapted from Panlasang Pinoy

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