Thursday, December 11, 2008

Custard Cake for Christmas



Its christmas again, a perfect season for us to make something special for our family...I do love to cook for my family during this season and other occasions too. I just wanna share my recipe... My custard cake recipe. Hope you like it too.

Custard Cake

Dry Ingredients:
250 grms. Cake flour
170 g. sugar
14.5 g. baking powder

Liquid Ingredients
5 pcs. Large eggyolks
110 g. oil
170 g. water
5 g. vanilla flavor (or any flavor)

For Meringue:
10 pcs. Large eggwhites
3 g. cream of tartar
55.5 g. sugar

Toppings: Custard
5 pcs. Large eggyolk
1 big can evaporated milk
½ cup sugar
1 tsp. vanilla
½ cup sugar for caramelization

Procedure:
Topping:
1. Prepare a 9x3 inch baking pan or a perfect square baking pan
2. Caramelize 1/2c. sugar in a prepared cake pan. Cover the pan with
caramelized sugar. Let it cool
3. Mix all remaining ingredients of custard filling in a bowl. Blend well. Pour
in the caramelized pan. Set aside
4. Prepare a large enough pan that the caramelized pan will fit on it for
steaming. Pour in water. Put it into a 350 F oven.
For cake:
1. Mix all the dry ingredients. Set aside.
2. Mix all liquid ings. Blend well.
3. Mix the dry and liquid ingredients. Don’t over mix or your cake will be
hard. Mix it for approximately 1 min. Strain it to get the lumps. Set aside.
4. Beat egg whites with cream of tartar until stiff, add the sugar slowly.
5. Fold the beaten batter into the egg whites. And pour into the caramelized
pan.
6. Put the batter over the steamed pan. Cook for 35 mins. or until nothing
sticks in the toothpick .

5 comments:

Gina said...

THE BEST CUSTARD CAKE IN THW WHOLE WIDE WORLD!!!!!!!!!!!!!!!!

bella said...

how long do i have to bake the flan before putting the cake batter? Im just confused..thanks in advance

BabyTiger said...

Hi, tnx for tying my cake..... you dont have to bake the flan first.... you have to set aside that first and then when your batter is done and is ready to bake it then pour that batter to the flan, just pour it slowly at the top of the flan and put the pan with flan and batter to the preheated big pan with water in the oven. make sure that the water is hot already before you put your batter so that it will not flop, and the flan at the bottom is cooked perfectly. bake for 35 mins. or until done. let it cool before you invert the cake.

bella said...

hi its me again,im just wondering do you have any recipe that uses tsp,tbsp,cups not the grams...thanks

BabyTiger said...

Hi Bella,

Hmmm.....I have other recipe's that i use measurements but in my cooking recipe's only not in baking. I always use the grams in my baking recipe's because its accurate measurements. Sorry.... But you know this is so simple to use than measurements..