Filipino Custard Chiffon Cake

photo by merpius

- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Serves:
-
12
ingredients
- 1⁄2 cup sugar
- 1⁄2 cup water
- 1 (12 ounce) can fat-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
- Combine ½ cup sugar and ½ cup of water in a frying pan. This will form the latik (caramel topping) layer in the final product.
- Caramelize this mixture by stirring constantly over medium heat until it thickens to a thick syrup consistency and turns amber colored.
- Pour caramelized sugar syrup into baking pan, and set it aside to cool.
- Combine evaporated milk, condensed milk, 3 egg yolks, 2 whole eggs, and 1 tsp vanilla in a sauce pan and stir together. This will form the custard layer.
- Cook over low heat stirring continuously until it thickens to a yogurt-like consistency.
- Pour the custard over the cooled latik.
- At this point start preheating your oven to 350 degrees (Fahrenheit).
- Sift the flour, baking powder, salt and 1 cup of sugar together in a medium size mixing bowl.
- Make a well in the dry ingredients and add the following in order: oil, 8 egg yolks, orange juice, and 1 tsp vanilla.
- Stir this mixture together until smooth.
- In another, larger, mixing bowl, combine the egg whites and cream of tartar,.
- Whisk the egg white mixture together until it combines and the mixture gets frothy.
- Using either a whisk, if you have lots of stamina in your arms, or a hand mixer, continue to rapidly mix the egg whites until peaks begin to form.
- Continuing to mix rapidly, slowly add the ½ cup of sugar, just a little at a time.
- After sugar is incorporated, continue to mix rapidly until stiff peaks form.
- Fold in the yolk mixture to the egg whites until well blended. This mixture will form the chiffon cake layer.
- Pour the batter of the chiffon on top of the custard mixture.
- Place your baking pan into a larger pan with water; this will allow the cake/custard to steam as it bakes. If your baking pan leaks (for example, if you used a spring-form pan as I did), then you could put it into an oven safe steamer.
- Bake and steam in the oven (at 350) for 50-70 minutes until golden brown. When it is done a toothpick inserted at the center of the cake should come out almost clean clean (slightly damp, but no batter or major crumbs).
- Remove the cake from the oven and let cool completely before inverting.
- Invert after fully cooled; depending on the pan you use, you may notice a depression form in the center; this won't affect the taste, and hopefully someone will comment with a way to avoid it; My only idea is to try using a tube pan, so there is no center to fall.
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