Description
A luscious custard cake with silky caramel custard on top and fluffy sponge cake beneath, offering a perfect balance of sweetness and texture.
Ingredients
Scale
- 1 cup Granulated Sugar (for caramel)
- 5 large Egg Yolks
- 1 can (14 oz) Sweetened Condensed Milk
- 1 can (12 oz) Evaporated Milk
- 1 teaspoon Vanilla Extract
- 1 cup All-Purpose Flour
- 1 ½ teaspoons Baking Powder
- ¼ teaspoon Salt
- 5 large Egg Whites
- ¾ cup Granulated Sugar (for cake batter)
- ¼ cup Milk
- ¼ cup Oil
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Prepare a large tray for the water bath.
- Combine Ingredients: Melt 1 cup sugar until golden caramel forms, pour into the cake pan. Whisk egg yolks, condensed milk, evaporated milk, and vanilla for the custard. For the cake, whisk flour, baking powder, and salt. Beat egg whites with sugar until soft peaks form, then fold in yolk mixture, milk, and oil.
- Prepare Your Cooking Vessel: Pour custard mixture over caramel. Gently layer cake batter on top.
- Assemble the Dish: Place the cake pan into a larger tray filled halfway with hot water.
- Cook to Perfection: Bake for 50–60 minutes until a toothpick inserted in the cake comes out clean.
- Finishing Touches: Cool completely before inverting onto a platter.
- Serve and Enjoy: Slice and savor the creamy custard with fluffy cake.
Notes
- Use room-temperature eggs for smoother custard.
- Bake in a hot water bath to avoid cracks.
- Refrigerate overnight for the cleanest slices.
- Dip knife in warm water before slicing for neat cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 95mg
Keywords: custard cake, Filipino dessert, caramel custard cake, sponge cake flan