Custard cake is very popular in the Philippines and is served up as dessert or snacks in most households.
Mostly made up of chiffon cake topped with creme caramel and brown sugar syrup it is perfect on a hot day.
Ingredients
- 4 eggs separated
- ¾ cup sugar
- ½ cup unsalted butter-melted and slightly cooled
- grated zest from 2 large lemons
- 1 ¾ cups milk-lukewarm
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup freshly squeezed lemon juice
- powdered sugar for dusting
Preparation
Step 1
Preheat the oven to 325°F. Then lightly grease your baking pan.
Step 2
Whip the egg whites until they form, then beat the yolks until pale yellow
Step 3
In a bowl, add melted butter and vanilla extract. Mix for 4 minutes or until evenly combined.
Step 4
Mix in flour, then add lemon juice and lemon zest then mix until combined.
Step 5
Slowly beat in the milk as you mix until fully combined.
Step 6
Add egg whites and whisk gently, ensuring a little egg white sits at the top. Pour the mixture into the pan and bake for 40-60 minutes
Note: Baking time might vary depending on the oven or pan you use but start checking after 35 minutes. Do not overbake it, or the cake will turn out rubbery not custardy in the center.
Step 7
Cool the cake completely before dusting it with powdered sugar.
Store in the fridge and enjoy as desert
