Custard Cake

1 13x9x2-inch cake, or 2 9-inch round cakes.

Ingredients

Custard

1 cup sugar
1/4 cup water
5 egg yolks
2 large eggs
1 14-oz can evaporated milk
1 12-oz can condensed milk (fat free may be used)
1/2 teaspoon vanilla

Chiffon Cake

2 1/2 cups cake flour
1 cup granulated sugar (I prefer a fine baking sugar)
3 teaspoons baking powder
1 teaspoon salt
1/2 cup canola oil
5 egg yolks
3/4 cup water
1 cup egg whites
1/2 teaspoon cream of tartar
1/4 cup sugar

Instructions

Prepare the custard:
Heat a clean, heavy duty small sauce pan over medium-high heat. Add sugar and water, stir briefly justuntil sugar is dissolved, then allow to simmer (no more stirring!) until the sugar begins to caramelize and changes color to your desired shade of amber. Pour into baking pan, tilting so all sides get coated. Set aside.

In a bowl, blend the egg yolks, eggs, evaporated and condensed milks and vanilla. Strain into the prepared baking pan and set side.

Preheat the oven to 350°F.

Prepare the chiffon cake:
Sift the flour, sugar, baking powder and salt into a mixing bowl. Make a well in the center and add, in order: oil, egg yolks and water. Beat with a spoon until smooth. In the bowl of an electric mixer, beat the egg whites and cream of tartar until they form stiff peaks. Add the sugar and beat again. Power the egg yolk mixture in a thin stream over the egg whites, very gently folding with a spatula until the two are completely blended.

Pour the chiffon cake batter over the prepared custard and smooth the top with a spatula.

Bake for about one hour in a baine marie (water bath), until a toothpick inserted comes out clean when inserted in the center. Remove from oven and allow to sit for 15 minutes. Insert onto a serving dish/tray. Chill in the refrigerator and serve when nicely chilled.

Enjoy, it is especially wonderful with a strong cup of coffee.

This delicious recipe brought to you by Kitchen Confidante®

https://kitchenconfidante.com/turning-two-with-a-custard-cake-recipe

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