I'm trying to catch up on the materials I meant to post for the last couple of days but unfortunately I was sick. Custard Cake has been a favorite for along time. The Mother used to make it all the time and finally I think I got the handle on making this. This is really a sponge cake beneath a flan or custard topping. This does require a lot of eggs! I only make 1/2 the recipe but I should have used a smaller plan. Normally the cake and custard is thicker. Oh well, you learn something new everyday! The key is the separation of the eggs for the cake itself. You are pretty much making a chiffon cake.
1 Can Evaporated Milk
1 Can Condensed Milk
1 Tsp Vanilla
5 Egg Yolks
1 Whole egg
Dark Corn Syrup to Coat (about 1/4 cup)
- Prepare the pan (9x13x3) with a coating of Dark Corn Syrup on the bottom.
- Mix all the ingredients together until it is well incorporated.
- Strain and pour the mixture into the pan and set aside.
2 1/2 Cups of Cake Flour
3 Teaspoons of Baking Powder
1 Teaspoon of Salt
3/4 Cup of Milk
1 Teaspoon of Vanilla Extract
1/2 Cup of Corn Syrup
1/2 Cup of Vegetable Oil
1 Teaspoon of Cream of Tartar
1 Cup of White Sugar
7 Eggs Separated
- Preheat oven to 325 degrees F (165 degrees C). Mix together the flour, baking powder, and salt; set aside.
- Mix together 3/4 cup milk and 1 teaspoon vanilla. Blend in corn syrup, egg yolks, and oil. Beat in flour mixture until smooth; set aside.
- In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter over the custard.
- Bake in the preheated oven for 35-45 minutes depending on the oven, or until a tooth pick comes out clean. When cool, run a knife around the edges to loosen cake from pan.