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ORANGE CUSTARD CAKE

Ingredients:

CUSTARD:

1 cup sugar
8 pc MAGNOLIA BROWN EGGS
1/2 cup condensed milk
1 cup MAGNOLIA FULL CREAM MILK
1/2 tbsp orange zest

CAKE:

2 1/2 cups cake flour
1/2 tbsp baking powder
3/4 cup sugar
1 tsp iodized fine salt
1/2 cup extra virgin olive oil
1/2 cup water
7 pc MAGNOLIA BROWN EGGS
1 tsp vanilla
1/2 tsp cream tartar
3/4 cup sugar

GARNISH:

1 cup candied oranges

Procedure:

  1. Preheat oven to 350˚F. For the custard, caramelize sugar in a small saucepan until light golden brown. Pour into 16 small pans. Set aside to cool.
  2. Combine egg yolks, eggs, condensed milk, zest and milk into a bowl. Whisk until well blended. Strain into prepared pans. Set aside.
  3. In a separate bowl, sift flour, sugar, salt and baking powder. Add olive oil, water, melted  butter, egg yolks and vanilla. Mix well until well blended. Set aside.
  4. In a separate mixing bowl, whisk egg whites and tartar until fluffy. Add sugar gradually and continue beating until soft peaks form. Gradually fold into egg batter. Pour into prepared pans and bake in the oven with bain-marie for 40 minutes or until done. Chill.
  5. Invert into small serving containers. Top with candied oranges.
Makes  16 servings.  
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