Custard Cake Recipe

Custard Cake resembles a chiffon cake with a topping of sweetened milk and egg mixture known as custard. At first glance, this could be mistaken as a giant Leche Flan because the topping resembles one. Guess what? The topping of this cake is definitely Leche flan and the only distinction is the soft cake below.

In the Philippines, this is usually available by the slice in local bakeries (or panaderya). I remember always getting this along with egg pie. I find this dessert very tasty and sweet so pairing this up with kapeng barako (brewed coffee) to balance the sweetness is not a bad idea.

Try this Custard Cake recipe.Let me know what you think.

Custard Cake

Ingredients:

Caramel:

1 cup granulated sugar

Custard:

6 eggs
1 can condensed milk
1 cup fresh milk
¼ cup granulated sugar

Cake:

1 teaspoon baking powder
1/4 cup milk mixed with 1/4 cup water (milk diluted in water)
1 teaspoon finely grated lemon (lemon rind)
6 egg yolks
1/2 cup granulated sugar
1 1/2 cups cake flour, sifted

Meringue:

6 egg whites
1/2 teaspoon cream of tartar
1/2 cup granulated sugar


Cooking procedure:

1. Create the caramel

1. 1 Heat a 9 x 13 “ baking pan in the stove top using medium heat
1.2 Pour-in the granulated sugar and let stand until the sugar melts (or turns into caramel). You may want to stir the sugar once in a while to make sure that everything is equally distributed within the area of the baking pan.
1.3 Set aside.

2. Create the custard

2.1 Combine milk, egg yolks, and sugar in a mixing bowl.
2.2 Stir the ingredients until everything is properly distributed

3. Pour the custard mixture on the baking pan with caramel. Set aside

4. Create the cake

4.1. In a clean mixing bowl, beat the egg yolks then gradually add the sugar. Continue beating for about 2 minutes.
4.2 Put-in a small amount of cake flour alternately with the milk diluted in water and mix well. Do this procedure until the cake flour and milk diluted in water are completely used up.
4. 3 Put-in the lemon rind then beat until texture is smooth. Set aside.

5. Create the meringue

5.1. Beat the egg whites using an electric mixer until texture becomes bubbly (use high speed).
5.2 Add the cream of tartar then continue to beat until texture becomes fluffy (about 3 to 4 minutes in high speed).
5.3 Gradually add the sugar then continuously beat until meringue is shiny and firm.

6. Fold the cake mixture into the meringue until well blended

7. Pour the folded cake and meringue mixture over custard mixture in the baking pan.

8. Preheat oven to 350 degrees Fahrenheit

9. Pour about 6 to 8 cups of hot water on a roasting pan (with rack) then place the cake pan on top of the rack.

10. Place the roasting pan that contains the cake pan with all the mixtures in the oven and bake for about 60 minutes or until the toothpick test indicates that the cake is ready.

11. Remove cake from the oven and allow the temperature to cool down.

12. Transfer to a serving tray then refrigerate for at least an hour.

13. Serve chilled, share and enjoy!

 

Watch the cooking video:

  
Thanks for sharing this post! I appreciate you.
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Comments

  1. Mr.Vanjo million thanks to you for giving us an ideas on how to make new recipes that can used for the business. thank you so much

  2. reia.milan says:

    Hi! I made this recipe and followed the instructions, and my cake turned out amazing!!!! Tuwang tuwa ako sa texture ng cake. Then I reread the ingredients and I found out na you didn’t write in the instructions when to put the baking powder. I don’t know what happened pero the cake still came out soft and delicious, thanks!!! I’m going to bake this again and this time with the baking powder. I wish I could post a picture kasi it turned out so beautiful!

  3. hi just want to inform u that u missed out the baking powder on the instruction given in making the cake. Because I’m new to these baking thing i also didn’t put baking powder as I was carefully following the instructions, good thing i had all the ingredient out and noticed why i have baking powder on the table but didn’t use it. Lucky for me it wasn’t too late to add it so everything turned out lovely. Very nice custard cake. Love it!

  4. is it possible to reduce the caramel to 1/2 cup so that it wont be too sweet? and the sugar for the cake from 1 1/2 to 1 1/4? thanks!

  5. mama's love says:

    50 % baking powder & 50% baking soda would make cream of tatar

  6. hi, you’ve mentioned 1 can condense milk, i just want to know how many oz or grams is needed…tnx

  7. Use baking powder instead. 1/2 tbsp cream of tartar is 1 tbsp of baking powder.

  8. gabiscakes says:

    a pinch of salt will do accdg to joyofbaking.com :)

  9. Hi po, been watching your videos more than a year now & following recipes. Best custard cake recipe than what I had in summer baking school. The cake is soft & fluffy, custard is tasty & sweet. I’m in PI,i used Alpine for evap milk & it’s the best custard ever, I recommend it, esp with leche flan.. I will make this again. Thanks po..;-) Want to see more baking recipes in the future po..

  10. tnx for the custard cake recipe and video…it’s my all time fave God bless

  11. Pam Clophia says:

    Kuya how much baking powder do you put in here. It’s not in the ingredients. Thank you Kuya.

  12. he mentioned baking the cake at 350F. converting it to C i think it’ll be around 180C.

  13. Hussein says:

    BEST RECIPE EVER! EVER! lots of love from Jordan xx

  14. glenda santos says:

    it is ok kung walang hot water under the pan just bake it

    • I don’t think it would work because your cake + custard will dry up and you won’t come up with the right texture and consistency

  15. hi,

    i made this cake for the 1st time last night and it came out just like your picture. i used a 9×13 pyrex though (but to carmelize the sugar, i had to use a small cooking pan and just poured out the caramel into the pyrex). i served it during super bowl sunday. people enjoyed it! thanks for the recipe!

  16. This recipe is perfect. I’ve done this a couple of times. I received lots of thanks and sweet words from my kids. This is one of my family’s favorite cake. Thank you so much for sharing this recipe.

  17. A thousand thanx for your recipe, it saved me, when i got an order of a custard cake. I’ve been making cakes,particularly for weddings and birthdays but not custard, this is my first time to receive an order which i can’t refuse,i tried to view a lot of western recipes but it’s quite complicated and so i decided to find something “pinoy” and….. gratefully, i should say “Panlasang Pinoy is the best!

  18. Yes, you may use evaporated milk.

  19. Mhayette Gomez-Catone says:

    More power to you Kuya!
    A great help for us who resides abroad!
    Imagine what we´ve been missing and with your link
    we savor the finest from our beloved country!
    Mabuhay ang mga PINOY!

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