Custard Cake recipe

Here’s a delightful custard cake recipe for you to try:

Custard Cake Recipe

Ingredients

For the Caramel:

• 1 cup granulated sugar
• 1/4 cup water

For the Custard:

• 4 large eggs
• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 1 teaspoon vanilla extract

For the Sponge Cake:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, separated
• 1/2 cup granulated sugar, divided
• 1/4 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Caramel:

1. In a saucepan, combine sugar and water over medium heat.
2. Cook without stirring until the mixture turns a golden brown color.
3. Quickly pour the caramel into a 9-inch round cake pan, tilting to coat the bottom evenly. Set aside.

2. Make the Custard:

1. In a large bowl, whisk the eggs gently to avoid creating too many bubbles.
2. Add the sweetened condensed milk, evaporated milk, and vanilla extract. Mix until well combined.
3. Strain the custard mixture to remove any bubbles or egg solids.
4. Pour the custard mixture over the set caramel in the cake pan.

3. Prepare the Sponge Cake:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, sift together the flour, baking powder, and salt.
3. In a large bowl, beat the egg yolks with half of the sugar (1/4 cup) until the mixture is pale and thick.
4. Add the milk, vegetable oil, and vanilla extract to the egg yolk mixture, and mix well.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. In another large bowl, beat the egg whites until soft peaks form.
7. Gradually add the remaining 1/4 cup of sugar to the egg whites, continuing to beat until stiff peaks form.
8. Gently fold the beaten egg whites into the batter in three parts, being careful not to deflate the mixture.

4. Assemble and Bake:

1. Carefully pour the sponge cake batter over the custard layer in the cake pan.
2. Place the cake pan in a larger baking dish, and pour hot water into the larger dish until it reaches halfway up the sides of the cake pan (water bath method).
3. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the cake comes out clean.
4. Remove the cake from the water bath and let it cool completely on a wire rack.

5. Unmold the Cake:

1. Run a knife around the edges of the cake to loosen it from the pan.
2. Place a large plate or serving platter over the cake pan and quickly invert the pan to release the cake.
3. The caramel will flow over the custard and sponge cake, creating a beautiful layered effect.

6. Serve and Enjoy:

1. Slice the custard cake and serve chilled or at room temperature.
2. Store any leftovers in the refrigerator.

Enjoy your delicious custard cake!