Filipino Custard Cake

Filipino Custard Cake from Pinay In Texas Cooking Corner

For the caramel:
  • 1 1/2 cups sugar
  • 2 Tbsp water
For the custard:
  • 6 egg yolks
  • 2 egg whites
  • 1 (12oz.) can evaporated milk
  • 1 (14oz.) can condensed milk
  • 2 tsp. grated lemon rinds
For the Chiffon Cake:
  • 2 1/2 cups cake flour
  • 1 1/2 cups sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 8 eggs (yolk and white separated)
  • 3/4 cup fresh milk
  • 1/2 cup olive oil
  • 1 tsp vanilla
  • 1 tsp cream of tartar
1. Slightly grease two 9" round baking pans. Combine caramel ingredients in a small saucepan. (Don't use a non-stick pan because sugar won't melt well on it.) Caramelize over low heat until sugar is all melted. Be patient. Do not stir at all. Just swirl the pan gently once some color begins to appear. Do not overcook the sugar or you will end with a bitter taste on your flan. Pour into prepared baking pans and set aside.
2. In a mixing bowl, gently whisk 6 egg yolks and 2 egg whites until well incorporated. Add evaporated milk and condensed milk and continue whisking until smooth and well combined. Do it gently so as not to agitate the mixture too much and add bubbles to the custard. Strain the mixture through a fine sieve (or cloth), and then pour into the baking pan with hardened caramel. Set aside.
3. In another bowl, mix flour, 1 cup sugar, baking powder and salt until well combined. Make a well in the middle and add the egg yolks, milk, olive oil and vanilla. Whisk until smooth. In another bowl, combine 8 egg whites and cream of tartar. Using a mixer on low speed, mix until soft peaks begin to form. Gradually add the remaining 1/2 cup of sugar and continue mixing on high speed until the mixture forms stiff peaks.
4. Preheat oven to 350F. Fold in the meringue (egg white mixture) into the flour-yolk mixture until well combined. Pour mixture over the custard mixture in the baking pans. Pour about 4 cups of hot water into a roasting pan with rack then place the cake pans on top of the rack. Place the roasting pan in the middle rack of the oven and bake for about 1hour or until a toothpick inserted into the cake comes out clean. Start checking your cake after 50 minutes to be sure that you won't over bake.
5. Remove from oven and allow to completely cool down. Carefully invert the first cake onto a plate or cake stand, then carefully invert the second cake on top of the first cake. Slice and serve.