Disclaimer: Recipes from my The Royal Chef column on Edge Davao.
Of the many custard cake recipes I’ve read and found online, there’s one that I keep on my fridge wall. Though I always end up with a different version of the previous, I’ll share with you my basic custard cake recipe that I tweak every so often.
For the Caramel Sauce
– In a deep pan, heat 1 cup of granulated sugar, and 1 teaspoon cinnamon powder until it melts.
Transfer to pan (where you will be baking). Set aside.
Others add lime zest and water to their caramel. If it suits you, then do so.
For the Custard
– In a bowl, mix 6 eggs, 1 can condense milk, 1 cup fresh milk (others use evaporated milk) and sugar. Mix until well combined.
– Pour custard mixture unto pan with caramel. Use a siever to get rid of lumps (do this and you’ll thank me later). Set aside.
For the Chiffon Cake
– In a clean bowl, using an electric mixer, beat 6 egg yolks. Gradually add sugar (½ cup in total). Beat until well incorporated.
– Alternately, add small amount of cake flour with milk diluted in water and mix well (1 ½ cup cake flour and ¼ cup milk with ¼ cup water (milk diluted in water). Mix well to get rid of lumps.
– Once the cake flour and milk is well incorporated, add ½ teaspoon to 1 teaspoon of lime zest. You can also use lemon or orange zest. Mix well. Set aside.
For the Meringue
– In a clean dry bowl, add 6 egg whites and beat until it becomes frothy. Best achieved with an electric mixer on high speed.
– Add ½ teaspoon cream of tartar and continue to beat until the mixture beocmes fluffy.
– Gradually, add ½ cup granulated sugar.
– Meringue is done when it’s shiny and forms a peak.
Preheat oven to 350 degrees.
1 Fold cake mixture unto the meringue. Do this slowly to not loose the air in your meringue. This will make your cake fluffy. Blend well.
2 Once done, pour cake and meringue mixture over custard mixture in the baking pan (custard and caramel syrup.
3 Pour 6 to 8 cups of hot water (boiled water) on a deep roasting pan. Arrange rack in place and place cake pan on top.
4 Bake for an hour or until a toothpick comes clean when poked. If yes, remove cake from the overn and let cool. If not, let cake cook for a minute or so.
5 Once cooled, flip cake pan unto a serving tray or plate.
You can serve it outright or chill before serving. I love it when it kind of chilled.
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