Baking 101: Custard Cake

Custard cake is a chiffon cake covered with custard (an egg and milk mixture). It can be bought from the local pinoy bakeries. I was a frequesnt buyer of this when I was still a kid and it is still one of my favorite panaderya pastries. The silkiness of the custard goes well with the chiffon cake.

I have been wanting to bake chiffon cake but too afraid to do it because I might not beat the egg whites properly and the cake would turn flat and not fluffy...

But thanks to the video of Panlasang Pinoy, I was able to do it.

But being a first timer, here are some of the things that went wrong. hope you can all forgive me...hehe!
1. I burnt the caramel. I left the pan over the stove and washed the dishes. When I saw the pan, the caramel was burning hahah! I know it's weird, but after chilling the cake, the burnt caramel -- slightly bitter in taste, tasted good!
2. The cooking time from the site where I got the recipe is 60 minutes. I followed the temperature, pre-heated the oven and put the cake batter inside. After 20 minutes, I noticed that the cake cracked and the top is already brown but not burnt. I still baked it for another 15 minutes, feared to underbake it...but NOOO, I overbaked the cake...I wonder what went wrong...was the cooking time wrong? maybe...
3. See those ridges in the custard? That's because I did not use the baine-marie method. I have a small oven and a bigger pan wont fit inside. Next time I'll bake them in ramekins.

Overall, never mind the (slightly) bitter taste of the burnt caramel, the cake is delicious and divine! I will definitely bake this again...don't laugh at the picture...the cake deserves a second chance ahahahah!

Here's the recipe for the classic Pinoy custard cake. For this recipe I was able to fill an 8x8 and 11x7 pans.

Ingredients:

Caramel

1/2 cup sugar for each pan

Custard

6 pcs eggs

1 big can condensed milk

1 cup fresh milk

1/4 cup granulated sugar

Cake

for the batter

6 egg yolks

1/2 cup sugar, you can make it 3/4 cups if you want it sweeter.

11/2 cups cake flour

1 tsp baking powder

1/4 cup milk (I used evaporated milk) mixed with 1/4 cup water

1 tsp lemon rind (optional, but recommended)

for the meringue

6 egg whites

1/2 tsp cream of tartar

1/2 cup sugar

Procedure: 

CARAMEL

1. Place the baking pan on top of stove over medium heat.

2. Pour the sugar until melted. Set aside.

CUSTARD

1. Combine all the ingredients in a bowl and mix well. Pour over the caramel. Set aside.

CAKE

Cake Batter

1. Sift cake flour and baking powder together in a bowl. 

2. In another bowl, with a wire whisk, beat the yolks and gradually add sugar while beating.

3. Alternately add the cake flour mixture and the milk and water mixture to the egg and sugar mixture (too many mixtures, hope my instruction is clear). It should begin and end with the cake flour mixture. Mix until well combined.

4. Mix the lemon rind. Set aside. 

Meringue

You can now preheat the oven to 350 degress Farenheit.

1. In a bowl, pour the egg white and add the cream of tartar. 

2. Using an electric mixer set on high speed, beat the egg white until soft peaks form.

3. While continue beating, gradually add the sugar until the meringue is shiny and firm

4. Add a cup of the cake batter to the meringue and gently fold it in the meringue until combine. Continue adding the batter, then fold again until all the batter has been used up.

5. Pour the mixture over the caramel and custard and spread evenly. 

6. Put the pan in a larger pan. Halfway fill the larger pan with water. 

7. Bake for 30 minutes or until the toothpick inserted comes out clean. 

Cool and chill before serving. 

Enjoy!