How to make Yummy Custard Cake

INGREDIENTS

CARAMEL:

1 cup granulated white sugar

¼ cup water

pinch of cream of tartar

LECHE FLAN:

6 pcs.     Egg yolks

1 1/2 can   Water

1 1/2    Condensed milk

1/2 cup     Granulated sugar

1 tsp.        vanilla

CAKE:

2 1/4 CUP   Cake flour

1 tbsp.    Baking powder

1/2 tsp.    Salt

1 cup    Granulated sugar

1/2 cup     Vegetable oil or corn oil

3/4 cup    Water

5 pcs.    Egg yolks

1 cup    Egg whites

1/2 cup     Sugar

1/2 tsp    Cream of tartar

MERINGUE

6 egg whites
1/2 teaspoon cream of tartar
1/2 cup granulated sugar

STEPS

CARAMEL SYRUP:

In a saucepan, add 1 cup sugar, water and cream of tartar. Swirl to blend till sugar formed to a syrup.  Pour  into prepared a 9x13” pan. Set aside.

CUSTARD:

Combine all ingredients for flan. Beat using a wooden spoon until fully blended. Pour custard mixture on the baking pan with the caramel. Set aside

CHIFFON CAKE:

1. Blend the first 7 ingredients in a large mixing bowl to make a smooth batter. Set aside. 
2. In another bowl,beat egg whites  and cream of tartar until frothy . While continually beating, add sugar gradually and continue beating until stiff peaks are formed.  Set aside.

MERINGUE:

1.  Beat the egg whites using an electric mixer until texture becomes bubbly (use high speed).
2. Add the cream of tartar then continue to beat until texture becomes fluffy.
3. Gradually add the sugar then continuously beat until meringue is shiny and firm.

TO MAKE THE CUSTARD CAKE:

1. Fold the cake mixture lightly into the meringue and pour both unto the custard layer in the baking pan
2. . Set the pan into another pan half filled with water and bake for 1 hour and 25 minutes at 350°F. 
3. Allow cake to cool before unmolding. 
4. Transfer to a serving tray then refrigerate for at least an hour.

Serve chilled, share and enjoy!