FILIPINO CUSTARD CAKE
For the Caramel:
For the Flan:
For the cake:
Cake Dry Ingredients:
all purpose flour
Cake Wet Ingredients:
Zest of 1 lemon
of lemon juice
this is juice of 1/2 lemon
FOR THE MERINGUE:
cream of tartar
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.
Pan:::::: I prepared 1 piece 8" pan that is 3-4 inch deep (VERY IMPORTANT)