@Lexda 11 August 2020

Custard Cake

This Custard  Cake was baked in water bath. Meaning the cake pan was placed in a larger pan with hot water and then baked for an 50 minutes to 1 hour or until the cake is done. This can also be steamed but I find baking gives a much smoother flan and a moist cake than steamed. If steaming, make sure to cover the lid with a cloth to avoid water drips. Anyway, this recipe will give you 4 extra egg whites. Please do not throw them away because you can use them make for other recipes as well. Let me give you a list. **Ingredients:** ***Caramel:*** 1 cup granulated sugar 1/4 cup water​ ***Custard:*** 3/4 cup evaporated milk https://www.amazon.com/gp/product/B00K7VZRDW/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=janetter-20&creative=9325&linkCode=as2&creativeASIN=B00K7VZRDW&linkId=4df0343e2a1c31f7e71170bdfd26c2c6 2/3 cup condensed milk https://www.amazon.com/gp/product/B010R3O4QA/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=janetter-20&creative=9325&linkCode=as2&creativeASIN=B010R3O4QA&linkId=aefdcc5e5ae7c48bbb6c792518a0f94a 4 egg yolks ***Cake:*** 4 egg yolks 1/4 cup orange juice 1 tsp lemon extract 1/2 cup vegetable oil​​ 1 1/2 cups cake flour 1/2 cup granulated sugar 1/2 tbsp baking powder 1/4 tsp salt ***Meringue:*** 4 egg whites 1/2 tsp cream of tartar https://www.amazon.com/gp/product/B000B6FLCA/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=janetter-20&creative=9325&linkCode=as2&creativeASIN=B000B6FLCA&linkId=fc3f4ea501042be2142622f41fb76206 1/8 cup granulated sugar**​​** **​*****Substitute Cake Flour:***  Measure out 1 cup all-purpose flour.   Remove 2 tbsp of all-purpose flour and place it back in your flour canister.   Replace the removed all-purpose flour with 2 tbsp cornstarch. Sift flour 5 times. ​*Sifting the flour and cornstarch together will help thoroughly combine the mixture and help to lighten and aerate the flour. **Procedure:** FOR THE CARAMEL: In a heavy sauce pan, combine sugar and water.  Stir until sugar is dissolved.   Caramelize over low-medium heat, stirring occasionally until color turns golden brown.   Immediately pour over a 9 x 2 or8 x 3inches baking pan. Set aside and cool completely.  https://www.amazon.com/gp/product/B00006G958/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=janetter-20&creative=9325&linkCode=as2&creativeASIN=B00006G958&linkId=c0382864d50af2849d13c362ba3750ec https://www.amazon.com/gp/product/B00004S7YR/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=janetter-20&creative=9325&linkCode=as2&creativeASIN=B00004S7YR&linkId=8eebbab2074c9845b3f1bf2391c1cd7a FOR THE CUSTARD: Mix all ingredients together.  Stir lightly using a whisk.  Pour through a strainer into the cooled pan with caramel.​ Set aside. ​FOR THE CAKE: In a bowl, whisk egg whites until frothy. Add cream of tartar and beat until foamy. Add 1/8 cup of sugar while beating on high speed until still stiff. Set aside.   In a large bowl, combine all the liquid ingredients (orange juice, lemon extract, egg yolks and vegetable oil).  Place a sieve over the bowl with the liquid ingredients and sift together cake flour, sugar, baking powder, and salt. Beat on low speed until combined.  Using a spatula, gradually add and fold in the egg whites mixture (meringue) into the batter mixture. Slowly pour the batter mixture into the pan with custard mixture. Tap the pan over the counter at least 3 times to remove air bubbles. Preheat oven to 350 F.​​ ​ Place the pan over a larger pan (roasting pan) and fill the pan about 4 to 6 cups of hot water or at least an inch high the sides of the pan. Bake for about 50-60 minutes or until toothpick inserted comes out clean. Do not over-bake. Remove from oven. Let it cool. Run a knife around the pan, place  large plate or tray on top and turn it upside down. Serve immediately or refrigerate first if desired.​ Enjoy!