GRANDMA’S CUSTARD CAKE

Ingredients:

6	pc	MAGNOLIA BROWN EGG, use egg yolks only
1	pc	MAGNOLIA BROWN EGG
1	cup	condensed milk
2	tsp	grated lemon or dayap rind

2-1/4	cups	sifted cake flour
1-1/3	cups	sugar
1	tbsp	sifted baking powder
1/2	cup	MAGNOLIA GOLD BUTTER UNSALTED, melted
8	pc	MAGNOLIA BROWN EGGS, separate egg yolks from whites
2/3	cup	water
1	tsp	pure vanilla extract
1/2	tsp	cream of tartar

Procedure:

CARAMEL:

In a heavy skillet, add sugar, water and cream of tartar. Swirl to blend. Heat mixture over medium heat until sugar is caramelized to golden brown.
Pour caramelized sugar into a 9” x 13” x 3” pan. Set aside.

CUSTARD LAYER:

Combine all ingredients for flan. Strain and pour into caramel-lined baking pan. Set aside.

CHIFFON CAKE:

Blend cake flour, 2/3 cup sugar, baking powder, butter, egg yolks, water and vanilla in a large mixing bowl to make a smooth batter. Set aside.
Beat egg whites and cream of tartar until frothy. Add remaining 2/3 cup sugar gradually and continue beating until stiff peaks form.
Fold egg whites lightly into batter and pour onto custard layer. Put the pan in another pan half filled with water and bake for 1 hour and 25 minutes at 350°F. Allow cake to cool before unmolding.

Makes 8 to 10 servings.

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