GRANDMA'S CUSTARD CAKE

Ingredients:

6	pc	MAGNOLIA BROWN EGGS, 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
1/2	tsp	iodized fine salt
1	tbsp	sifted BAKE BEST 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	vanilla extract
1/2	tsp	cream of tartar

Procedure:

In a heavy skillet, combine caramel ingredients, sugar, water and cream of tartar. Swirl to blend. Cook over medium heat until sugar is caramelized and amber/golden brown in color. Pour into a 9x13x3 inch rectangular pan. Set aside.
In a bowl, combine flan ingredients. Mix well. Strain and pour over caramel lined pan. Set aside.
In a mixing bowl, mix cake flour, 2/3 cup sugar, salt, baking powder, butter, egg yolks, water and vanilla into a smooth batter. Set aside. Meanwhile, in another mixing bow, beat egg whites and cream of tartar until frothy. Add remaining sugar gradually and continue beating until stiff peaks form. Fold egg white meringue gently into cake batter. Pour onto custard layer. Place pan in another pan half-filled with water and bake in the oven set to 350ºF for 1 hour and 25 minutes. Allow cake to cool before unmolding.

Makes 8 to 10 servings.

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