Custard cake is one of my favorite cakes just next to Sansrival and chocolate cakes LOL. In the Philippines, many bakeries or panaderya sell this by the slice. When I was a kid, I always buy a slice or two because one slice is not enough. Today, a whole cake is not enough for me and my family. I and my kids would hurry up eating our slice of cake because someone gets the last slice.
What I love the most about this dessert is the leche flan sitting on top of a soft cake. I am also a fan of leche flan because I learned how to bake custard cake, I always make leche flan. Now that I can bake (steam) a cake, I can now make this dessert anytime I darn please. In fact, just last week I made 4 tubs of custard cake.
Custard cake is best eaten cold. I refrigerate the cake after baking as chilled custard cake taste better and more enjoyable to eat. Of course, I still let the cake cool down for 5 or two minutes before putting it inside my refrigerator. Believe me when I say, you will love chilled custard cake.
What is custard?
Custard is a preparation based on cooked eggyolk and milk or cream. Custard is commonly used as desserts and includes ingredients like vanilla and sugar. It is also cooked in a bain-marie or double boiler style and sometimes cooked in a saucepan heated on a stove over low heat. In the Philippines, the most popular custard based desserts are leche flan and yema cake.
Custard Cake Recipe
If you are looking for another cake recipe or custard recipe, try this custard cake recipe. This recipe is very easy to follow and most importantly, great tasting.
- 4 eggyolk (You can also use whole eggs)
- 1 small can evaporated milk
- 1 small can condensed milk
A. Dry Ingredients
- 1 ¼ cup cake flour (To substitute cake flour you may can use APF just remove 2 tablespoon and replaced with 2 tablespoon cornstarch)
- 2 tsp baking powder
- ½ cup sugar
B. Wet Ingredients
- 3 eggyolks
- ½ cup water or orange juice or milk
- ½ cup oil
- 2 tsp vanilla
- 3 egg whites
- ¼ cup powdered sugar
- ¼ tsp cream of tartar (COT)
- Brown sugar or white
How to Make Custard Cake
First thing to do is prepare custard by combining all ingredients in a clean bowl. Mix thoroughly and make sure there is no lump. Set aside.
In a bowl, combine all dry ingredients and mix then do the same thing with the wet ingredients. Next, combine both the wet ingredients and dry. Mix well till thoroughly incorporated. Set aside.
In a mixing bowl, beat the egg whites till foamy then add the cream of tartar. Gradually add the powdered sugar and beat till soft peak.
Combine the meringue with the batter using the cut and fold method. Set aside.
Prepare the pan or llanera by pouring the caramelized sugar first and the custard. Pour the cake mixture into the pan or llanera and cover with an aluminum foil.
Steam bath for 40 minutes or till done. For baking preheat oven for 15 minutes (180c).
After baking let the cake cool down for 5 minutes and run a knife around it before turning the cake upside down. By the way, checking the cake doneness is very easy just do the toothpick test. Insert 1 toothpick and if it comes out clean the cake is done.
Refrigerate for 30 minutes this cake is best serve chilled.
Take note: If you want an easy way to caramelized the sugar just simply add water. Also don’t forget to strain, strain and strain the custard to make them smoother.