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 :
+For caramel
° 3/4 cup sugar
° 1/2 cup water
+For custard
° 5 whole eggs
° 1 can of evaporated milk (370ml)
° 1 teaspoon vanilla extract (or lemon
peel)
° 1 can of condensed milk (390 g)
+For cake
° 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
+For MERINGUE
° 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.
Enjoy !
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