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CUSTARD CAKE

Ingredients:

Batter:

180 g cake flour, sifted
4 g baking powder
130 g sugar
85 g cooking oil
118 g water
93 g MAGNOLIA BROWN EGGS, use egg yolks only

Meringue:

200 g MAGNOLIA BROWN EGGS, use egg whites only
3 g cream of tartar
120 g sugar

Leche flan topping:

sugar
water
1 (300 ml) can condensed milk
262.5 g evaporated milk
240 g MAGNOLIA BROWN EGGS, use egg yolks only

Procedure:

Procedure:
  1. Preheat oven at 350°F. Prepare 8 x 4" round pan.
  2. Combine sifted flour, baking powder, and sugar in a mixing bowl and then set aside.
  3. In a separate mixing bowl, combine oil, water and egg yolks and mix until well blended. Add the flour mixture and mix until well blended . Cover and set aside.
  4. Beat egg whites then add cream of tartar and sugar gradually. Beat until soft peaks form. Slowly fold in the batter mixture into the meringue mixture. Do not over mix.
  5. Fill the pan with prepared leche flan topping. Pour batter & meringue mixture over the leche flan topping.
  6. Bake for about 25-30 minutes or until done. Let it cool.
Leche Flan Topping:
  1. Melt sugar and water in a sauce pan until caramelized.
  2. Mix condensed milk, evaporated milk and egg yolk until well blended. Set aside.
Makes 3 cakes.
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