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Custard Chiffon Cake
by Catherine
(Cebu City, Phillippines)
Custard Chiffon Cake
CUSTARD CHIFFON CAKE
Ingredients:
1 can evaporated milk
1 can condensed milk
1 tsp vanilla
3 pcs eggyolks
2 pcs whole eggs
½ cup sugar
1 recipe of chiffon cake
Procedure:
1. Caramelize ½ cup sugar in a frying pan.
2. Add ½ cup of water (if needed) and let it boil the syrup.
3. Pour in baking pan, set aside and cool.
4. Combine evap milk, condensed milk, egg yolks, whole eggs and cook over low fire stirring continuously. Add vanilla.
5. Pour over cooled syrup.
6. Prepared 1 recipe of chiffon cake.
7. Pour the batter of the chiffon on top of yolks mixture, then bake and steam in the oven until golden brown or a toothpick inserted at the center of the cake comes out clean, the cake is baked.
8. Remove from oven and do not invert immediately.
9. Let it cool.
CHIFFON CAKE
Ingredients:
2 ½ cup cake flour
1 ½ cup sugar
3 tsp baking powder
1 tsp salt
½ cup oil
8 pcs egg yolks
¾ cup orange juice
1 tsp vanilla
8 pcs egg whites
½ tsp cream of tartar
Procedure:
1. Sift and measure flour, baking powder, salt and 1 cup of sugar
2. Make a well and add the following in order:
½ cup oil
8 pcs egg yolk
¾ cup juice
1 tsp vanilla
3. Stir using fork until smooth.
4. On the other mixing bowl, combine the following:
8 pcs egg whites
½ tsp cream of tartar
5. Beat thoroughly until stiff.
6. Add the ½ cup of sugar.
7. Fold in the yolk mixture to the egg whites until well blended.
8. Pour the batter to the prepared ungreased pan.
9. Bake for 50 minutes of until golden brown.
10. Wait for 5 minutes before removing from pan.
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