Custard Chiffon Cake
Ingredients:
Caramel
1/2 cup sugar
Cake
8 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
A
2 cup flour
3/4 cup sugar
3 teaspoon baking powder
1/2 teaspoon salt
B
1/2 cup oil
1 egg
5 egg yolks
3/4 cup water
1 teaspoon vanilla
Custard
C
3 egg yolks
1 whole egg
1 cup sugar
1 large can evaporated milk (385ml)
1/2 teaspoon vanilla
Directions:
1) Caramelize 1/2 cup sugar in small non-stick pot. Pour and spread over bottom of 9x13 aluminum pan. Set aside.
2) In a large bowl, whip 8 egg whites and cream of tartar until foaming, but not dry. Slowly add sugar and continue whipping until peaks firm.
3) Put A in small bowl and mix. Add B. Blend with beater until smooth.
4) Fold egg yolk mixture (from step 3) into large bowl with whipped egg whipes (from step 2).
Wash small bowl.
5) Blend C in small bowl. Blend until beaten. Pour over caramel in pan.
6) Pour cake batter evenly on top of custard mixture.
7) Place cake pan into another pan filled with very warm water to hot water.
8) Bake for 20 minutes at 350F. Lower to 325F and bake for 40 minutes or until cake knife comes out clean.
9) Cool at least 1 hour in pan. Invert onto large rectangular platter.