FILIPINO CUSTARD CAKE. Finally! I’ve posted and made this custard cake…I called this cake Filipino Custard Cake, ’cause I am a Filipino. I just realized that other part of the world have their own name of this custard cake… If I were an Saudi Arabian, I will call this custard cake a Magic Cake. If I were Hispanic, I will call this Las Natillas. But Let’s call this Filipino Custard Cake, shall we?
Boy, I love this “Filipino” Custard Cake.Pretty much this cake is a chiffon cake with Leche Flan on top. The top Leche Flan is creamy and soft. And when serve cold it tastes way better. It is similar to a refreshment with a cake in it.
I had seen a friend brought this cake in one of our parties and since then, I was hooked; but I did not have a courage to make it… Just looking at this cake, IT LOOKS TOO DIFFICULT TO MAKE…
So last week, I sat down and studied this cake and finally make a move to the kitchen and made it… Boy, all those fears are unwarranted, because really, it was easy to make. I made this 4 times more after the first time I made it and brought it to my friend’s birthday. I’ve made this custard cake in lemon and orange flavor and boy, both ways it tasted amazing.
The secret of this custard cake is the preparation. So I listed down the procedures the easiest way I know how. And give bowls its name.
BOWL 1 : Cake Dry Ingredients (Nickname:CDI)
BOWL 2: MERINGUE (Nickname: M)
BOWL 3 : Cake wet Ingredients . (Nickname: CWI)
Bowl 4: Leche Flan (Nickname: LF)
Bowl 5: Excess egg whites (Nickname: EEG)
Pan:::::: I prepared 1 piece 8″ pan that is 3-4 inch deep
AND I just want to emphasize THE EGGS… you will have an excess 3 egg whites.
SO, LET’S MAKE IT… 🙂
FILIPINO CUSTARD CAKE
For the Caramel:
- 1/3 cup white sugar
For the Flan:
- 4 egg yolks
- 1/2 cup sugar
- 1 1/3 cup evaporated milk
- 1 teaspoon vanilla
For the cake:
Cake Dry Ingredients:
- 1/2 cup all purpose flour
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Cake Wet Ingredients:
- Zest of 1 lemon
- 1/6 cup of lemon juice this is juice of 1/2 lemon
- 1/6 cup water
- 2 egg yolks
- 3 tablespoons sugar
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla
FOR THE MERINGUE:
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 3 tablespoon sugar
- BOWL 1 : Cake Dry Ingredients (Nickname:CDI)
- BOWL 2: MERINGUE (Nickname: M)
- BOWL 3 : Cake wet Ingredients . (Nickname: CWI)
- Bowl 4: Leche Flan (Nickname: LF)
- Bowl 5: Excess egg whites (Nickname: EEG)
- Pan:::::: I prepared 1 piece 8" pan that is 3-4 inch deep
- AND i just want to emphasize THE EGGS... you will have an excess 3 egg whites.
- I started with me, melting 1/3 cup of sugar in the 8" baking pan. And when it is melted, remove it from heat and set aside. Be careful not to burn the sugar. Once, it is melted, it is good.
- Oven wire rack in the middle level.
- Prepare a large deep pan, where your 8 inch pan fits,and half fill it with water.
- Put inside the oven and PRE HEAT OVEN AT 350 F.
- Prepare a large size bowl and sift the dry ingredients. Set aside.
- Add in sugar, vanilla and evaporated milk to the leche flan (LF) bowl and mix until there is no lump seen. Set aside.
- Add in lemon zest,lemon juice,water,sugar and oil to the cake wet ingredients bowl (CWI) and mix until smooth.Set aside.
- Using an electric mixer, add in cream of tartar into the meringue bowl (M) bowl and mix on high. When it forms a bubble, slowly add sugar and mix egg white until it forms into stiff peaks. Set aside.
ASSEMBLE THE CAKE
- Pour the Leche Flan Mixture into the caramelized sugar.
- Add the cake wet ingredients into the dry cake ingredients and mix until smooth.
- Add the Meringue in 3 additions into cake ingredient mixture and very gently mix , in one direction until incorporated.
- Pour mixture on top of the Leche Flan pan, flatten gently and bake for 50 minutes.
- When done, gently remove cake and wiggle it for easy transfer .( TRANSFER CAKE WHILE STILL HOT)
- Refrigerate and serve cold.