Custard cake is a combination of chiffon cake and custard cake. This cake will let you enjoy the taste of rotten custard and fluffy fluffy chiffon. You won’t get enough of it! This steamed custard cake can be the main attraction of your table at a special occasion!
Cooking a custard cake can be a little daunting for some as this cake requires so many steps. From caramel to custard to chiffon, you have to be very careful in completing the steps to avoid failure. Some people may also find baking this cake impossible due to the lack of an oven. But! Don’t worry anymore! This recipe does not require an oven because we will be using the steaming method to do so.
- Ingredients :
° 3/4 cup sugar
° 1/2 cup water
° 5 whole eggs
° 1 can of evaporated milk (370ml)
° 1 teaspoon vanilla extract (or lemon peel)
° 1 can of condensed milk (390 g)
° 1 1/2 teaspoons baking powder
° 1/2 cup sugar
° 1/2 tsp. salt
° 1/4 cup oil
° 1/2 cup milk or water
° 4 pcs. yolk
° 1 12 cups cake flour
° 4 egg whites
° 1/4 cup sugar
° 1/4 teaspoon cream of tartar
- Directions :
How to cook caramel: Combine sugar and water in a saucepan. Cook over low heat until amber. Transfer it to a frying pan and let it cool down. Sit aside. (You can also caramelize the sugar directly in the baking tray (no water needed).
For custard: Mix all custard ingredients. Mix well. Then strain twice with a fine sieve to make it smooth. Pour over cooled caramel. Sit aside.
To prepare the cake: In a mixing bowl, combine the cake flour, baking powder and salt. Sift to remove lumps. Add sugar and mix well. In a separate bowl, combine egg yolk, milk, oil and vanilla extract. Mix well. Then blend dry also wet ingredients. Set apart while making meringue.
MAKING MERINGUE. Beat egg white until foamy. Add cream of tartar. He won at high speed. Then add the sugar gradually. Hit until you get hard peaks. After preparing the meringue, chop and mix with the cake batter. Use a spoon or spoon to mix. Do not over mix to prevent the meringue from shrinking.
Then the cake + meringue mixture is gently poured over the custard mixture. You can also use a cup while pouring the mixture over the custard mixture to make sure it does not mix (it stays on top)
Cover with foil to avoid the water evaporating to dripping onto the cake. Steam for 50 to 60 minutes (depending on the size of the pan and the thickness of the batter. I used a 10-inch circular skillet in this recipe. Do a toothpick test to check if it has cooked. Poke in center also if it comes out cleanly , it’s ready. “
Time ready, taking it out steamer also let it cooled down about a bit before dismantle pan.