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    You are in: Home / Recipes / Custard Cake Recipe
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    Custard Cake

    Custard Cake. Photo by smilingface2008

    1/1 Photo of Custard Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    smilingface2008's Note:

    You need 12 eggs in total for cake and topping

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    Ingredients:

    Serves: 8

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      mix the first 2 ingredient in a saucepan on a medium heat ( dont stir, brushing down sides of the pan with pastry brush dipped in cold water).
    2. 2
      bring to boil until caramel color for 8 to 10 minutes and immediately pour into the prepared pan set aside.
    3. 3
      CUSTARD.
    4. 4
      mix the next 4 ingredients well (eggs,condensed,evap,sugar).
    5. 5
      Strain through a sieve into the caramelized pan. Set aside.
    6. 6
      CAKE.
    7. 7
      sift cake flour, salt and baking powder set aside.
    8. 8
      mix milk, oil and vanilla extract.
    9. 9
      beat egg yolks, with 1/4 of the sugar until light color then add dry ingredients alternate with milk mixture.
    10. 10
      beat egg white with the remaining sugar till stiff peaks.
    11. 11
      gently fold it to the cake mixture.
    12. 12
      pour into cool carmelized pan with custard gently.
    13. 13
      dont stir dont worry the cake will not sink to the bottom trust me.
    14. 14
      Place the cake pan in a larger pan (roasting pan) half-filled with hot water.
    15. 15
      bake for 1 hour (when toothpick comes out clean its ready).

    Ratings & Reviews:

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    Nutritional Facts for Custard Cake

    Serving Size: 1 (243 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 530.8
     
    Calories from Fat 178
    33%
    Total Fat 19.8 g
    30%
    Saturated Fat 6.5 g
    32%
    Cholesterol 337.8 mg
    112%
    Sodium 263.7 mg
    10%
    Total Carbohydrate 72.0 g
    24%
    Dietary Fiber 0.4 g
    1%
    Sugars 48.3 g
    193%
    Protein 16.3 g
    32%

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