Description
Indulge in the decadent delight of Custard Cake, a Filipino dessert that combines a luscious custard layer with a light chiffon cake, all crowned with a golden caramel glaze. This impressive treat is perfect for special occasions or whenever you crave a sweet and creamy slice of heaven.
Ingredients
Scale
For the chiffon cake:
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 large egg yolks
- 1/4 cup sugar
- 1/4 cup water
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 5 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
For the custard:
- 5 large eggs
- 1 (14 oz) can sweetened condensed milk
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
For the caramel:
- 3/4 cup granulated sugar
- 1/4 cup water
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Make the caramel: Cook sugar and water in a saucepan until golden brown; pour into cake pan.
- Prepare the custard: Whisk together eggs, condensed milk, evaporated milk, and vanilla; strain and pour over caramel.
- Prepare the chiffon cake: Sift dry ingredients, mix wet ingredients, beat egg whites, fold into batter, and pour over custard.
- Bake: Place pan in a water bath and bake for 50–60 minutes until set.
- Cool and refrigerate: Cool, then refrigerate for at least 4 hours or overnight.
- Unmold and serve: Run a knife around the sides, invert onto a plate, and serve.
Notes
- Refrigerate the cake sufficiently for the custard to set.
- Strain the custard mixture for a smooth texture.
- Be gentle when folding the meringue to maintain volume.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 32g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 120mg
