Custard Cake Recipe
A dessert that will make you fall in love at first bite!
Complete Instructions:👇
Step 1: Prepare the Caramel:
In a saucepan, melt 1/2 cup sugar with 3 tbsp water over medium heat until it turns amber.
Carefully add 2 tbsp water (it may splatter), mix, and remove from heat.
Pour into a 10x5-inch loaf pan, tilting to coat the bottom.
Set aside to cool and harden.
Step 2: Make the Custard:
Whisk together 2 whole eggs, 2 egg yolks, 1/2 cup condensed milk, 1 cup evaporated milk, 1/2 tsp vanilla extract, and a pinch of salt.
Strain the mixture through a sieve and pour over the hardened caramel in the loaf pan.
Step 3: Prepare the Cake Batter:
In a bowl, mix 2 egg yolks, 3 tbsp oil, 1/2 tsp vanilla, and 1/4 cup milk.
In another bowl, sift together 1/2 cup flour, 1/2 tsp baking powder, and 1/2 tsp salt.
Gradually add the dry ingredients to the wet mixture.
In a separate bowl, beat 3 egg whites with 1/2 tsp vinegar until soft peaks form.
Gradually add 1/4 cup sugar and beat until stiff peaks form.
Gently fold the egg whites into the batter.
Step 4: Assemble and Bake:
Pour the cake batter over the custard in the loaf pan.
Place the pan in a larger pan filled with hot water (water bath method).
Bake at 350°F (180°C) for 45-50 minutes until a toothpick comes out clean.
Step 5: Cool and Serve:
Let the cake cool to room temperature, then refrigerate for 2 hours or overnight.
Run a knife around the edges, invert onto a plate, and enjoy the caramel topping!