Filipino Custard Chiffon Cake

• ¹⁄₂
  

  cup sugar
  

• ¹⁄₂
  

  cup water
  

• 1
  

  (12 ounce) can fleshy-free evaporated milk
  

• 1
  

  (14 ounce) can sweetened condensed milk
  

• 1
  

  teaspoon vanilla
  

• 3
  

  egg yolks
  

• 2
  

  eggs
  

• 2 ¹⁄₂
  

  cups cake flour
  

• 1 ¹⁄₂
  

  cups sugar
  

• 3
  

  teaspoons baking powder
  

• 1
  

  teaspoon salt
  

• ¹⁄₂
  

  cup oil
  

• 8
  

  egg yolks
  

• ³⁄₄
  

  cup orange juice
  

• 1
  

  teaspoon vanilla
  

• 8
  

  egg whites
  

• ¹⁄₂
  

  teaspoon cream of tartar
  

directions

• Mix ½ cup sugar and ½ cup of water in a frying pan. This can create the latik (caramel topping) layer in the final product.
• Caramelize this combination by stirring continuously over medium heat till it thickens to a thick syrup consistency and turns amber colored.
• Pour caramelized sugar syrup into baking pan, and place it apart to chill.
• Mix evaporated milk, condensed milk, 3 egg yolks, 2 complete eggs, and 1 tsp vanilla in a sauce pan and scurry together. This can create the custard layer.
• Cook over low heat stirring continuously till it thickens to a yogurt-love consistency.
• Pour the custard over the cooled latik.
• At this point birth up preheating your oven to 350 levels (Fahrenheit).
• Sift the flour, baking powder, salt and 1 cup of sugar together in a medium size mixing bowl.
• Make a neatly in the dry substances and add the following in make clear: oil, 8 egg yolks, orange juice, and 1 tsp vanilla.
• High-tail this combination together till gentle.
• In a single other, elevated, mixing bowl, mix the egg whites and cream of tartar,.
• Hotfoot the egg white combination together till it combines and the combination gets frothy.
• Using both a scurry, whereas that it’s seemingly you’ll well perhaps also simply have many of stamina to your fingers, or a hand mixer, continue to rapid mix the egg whites till peaks birth as much as create.
• Continuing to mix rapid, slowly add the ½ cup of sugar, right barely of at a time.
• After sugar is integrated, continue to mix rapid till stiff peaks create.
• Fold in the yolk combination to the egg whites till neatly blended. This combination will create the chiffon cake layer.
• Pour the batter of the chiffon on top of the custard combination.
• Put your baking pan into a elevated pan with water; this may perhaps well allow the cake/custard to steam as it bakes. In case your baking pan leaks (as an instance, whereas you aged a spring-create pan as I did), then you definately may perhaps well attach it into an oven trusty steamer.
• Bake and steam in the oven (at 350) for 50-70 minutes till golden brown. When it’s miles finished a toothpick inserted on the middle of the cake may perhaps well simply unexcited come out virtually trim trim (barely damp, nonetheless no batter or most important crumbs).
• Delight in the cake from the oven and let frigid fully sooner than inverting.
• Invert after entirely cooled; reckoning on the pan you employ, that it’s seemingly you’ll well perhaps also simply observe a despair create in the middle; this may perhaps well not affect the style, and with any luck anyone will commentary with a system to care for some distance flung from it; My most efficient opinion is to verify out the usage of a tube pan, so there just isn’t a heart to tumble.