Custard Cake resembles a chiffon cake with a topping of sweetened milk and egg mixture known as custard. At first glance, this could be mistaken as a giant Leche Flan because the topping resembles one. Guess what? The topping of this cake is definitely Leche flan and the only distinction is the soft cake below.
In the Philippines, this is usually available by the slice in local bakeries (or panaderya). I remember always getting this along with egg pie.
I find this dessert very tasty and sweet so pairing this up with kapeng barako (brewed coffee) to balance the sweetness is not a bad idea.
I like chilled custard cake. I simply refrigerate the cake (after letting it cool down) for 2 hours before serving. Sometimes I even add whipping cream on top to make it more enjoyable.
Try this Custard Cake recipe. Let me know what you think.
- 1 cup granulated sugar
- 6 eggs
- 1 can of condensed milk
- 1 cup of fresh milk
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- 1/4 cup milk mixed with 1/4 cup water milk diluted in water
- 1 teaspoon finely grated lemon rind
- 6 egg yolks
- 1/2 cup granulated sugar
- 1 1/2 cups cake flour sifted
- 6 egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
Create the caramel. Heat a 9 x 13 or circular baking pan on the stovetop using medium heat. Pour in the granulated sugar and let stand until the sugar melts (or turns into caramel). You may want to stir the sugar once in a while to make sure that everything is equally distributed within the area of the baking pan. Set aside.
Create the custard. Combine milk, egg yolks, and sugar in a mixing bowl. Stir the ingredients until everything is properly distributed. Pour the custard mixture on the baking pan with caramel. Set aside
Create the cake. In a clean mixing bowl, beat the egg yolks then gradually add the sugar. Continue beating for about 2 minutes. Put in a small amount of cake flour alternately with the milk diluted in water and mix well. Do this procedure until the cake flour and milk diluted in water are completely used up. Put in the lemon rind then beat until the texture is smooth. Set aside.
Create the meringue. Beat the egg whites using an electric mixer until the texture becomes bubbly (use high speed). Add the cream of tartar then continue to beat until the texture becomes fluffy (about 3 to 4 minutes at high speed). Gradually add the sugar then continuously beat until the meringue is shiny and firm.
Fold the cake mixture into the meringue until well blended
Pour the folded cake and meringue mixture over the custard mixture in the baking pan.
Preheat the oven to 350 degrees Fahrenheit
Pour about 6 to 8 cups of hot water on a roasting pan (with rack) then place the cake pan on top of the rack.
Place the roasting pan that contains the cake pan with all the mixtures in the oven and bake for about 60 minutes or until the toothpick test indicates that the cake is ready.
Remove the cake from the oven and allow the temperature to cool down.
Transfer to a serving tray then refrigerates for at least an hour.
Serve chilled, share, and enjoy!