Filipino Custard Cake

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Imagine the inviting aroma of caramel filling your kitchen as you embark on creating a custard cake, a delightful blend of creamy flan and airy chiffon cake. This dessert, a staple in Filipino cuisine, offers a straightforward process leading to a complex and harmonious flavor profile. The simplicity behind the caramel, custard, and chiffon layers will captivate your culinary curiosity, promising a rewarding baking adventure.

Prep Time

30 minutes

Cooking Time

1 hour

Servings

This recipe serves 8.

Ingredients

  • Caramel
  • 1 cup caster sugar (200g)
  • Custard
  • 4 large egg yolks
  • 1 can condensed milk (14 oz/397g)
  • 1 can evaporated milk (12 oz/354ml)
  • Chiffon Cake
  • 1 cup all-purpose flour (120g)
  • 1 tsp baking powder (4g)
  • 1/2 tsp salt (2.5g)
  • 4 large eggs, separated
  • 1 cup caster sugar, divided (200g total)
  • 1/4 cup milk (60ml)
  • 1/4 cup vegetable oil (60ml)
  • 1 tsp vanilla extract (5ml)
  • 1/4 tsp cream of tartar (1g)
  • For Dusting
  • Icing sugar, for serving (optional, to taste)

Method

  • Preheat your oven to 350°F (175°C).
  • Start with the caramel: In a medium pan over medium heat, add 1 cup of caster sugar. Gently swirl the pan (do not stir) until the sugar completely melts and turns golden. Pour into a 9-inch round baking pan, tilting to evenly coat the bottom. Let cool and harden.
  • For the custard: Whisk together egg yolks, condensed milk, and evaporated milk until smooth. Strain the mixture over the cooled caramel.
  • Prepare a water bath by placing the cake pan in a larger baking dish and filling the latter with hot water halfway up the side of the cake pan.
  • To make the chiffon cake: Sift together flour, baking powder, and salt. In a separate bowl, beat egg yolks with 1/2 cup sugar until light. Mix in milk, oil, and vanilla. Gradually add dry ingredients, mixing until smooth.
  • In another bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup sugar, beating until stiff peaks form. Gently fold into the batter.
  • Pour batter over the custard layer. Bake in the water bath for about 50-60 minutes, or until set and a toothpick comes out clean.
  • Let cool completely before inverting onto a serving plate. Dust with icing sugar if desired.

This custard cake recipe offers a delightful journey through textures and flavors, from the smooth caramel to the creamy custard and airy chiffon cake. It’s a testament to the beauty of Filipino desserts, combining simplicity in preparation with complexity in taste. Perfect for any occasion, this cake promises to be a hit with those who appreciate the subtle art of baking.

Nutritional Information (Approx)

  • Calories: 350
  • Protein: 8g
  • Carbohydrates: 50g
  • Fat: 12g
  • Sugar: 40g
  • Sodium: 200mg

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