When I was growing up, custard cake was one of my most favorite snack. We would buy it in the local bakery but unfortunately, we can only buy it every now and then since it’s more expensive than the other breads or cakes. Since my family loves custard and cake, I decided to make our perfect custard cake. The cake itself is not too sweet, not interfering in any way with the sweetness and creamy texture of the custard. So, if you like custard and cake this is a must-try recipe!
custard cake I made for Christmas Eve dinner
This custard cake has the perfect amount of custard (in my family’s opinion). This is entirely different to the custard cake I used to have in my childhood years, which has a very thin layer of custard on top and had one desiring for more custard. I typically use two (2) 8.5″ x 4.5″ loaf pan when baking.
I admit, the cake might look plain at first glance but I assure you, you will forget your first impression of this cake at your first bite. Imagine a soft sponge cake and a creamy, “melt-in-your-mouth” custard. I don’t find any reason you can’t use other flavor (lemon, orange, etc.). I baked a batch of this yesterday and had the first slice for breakfast today and the hubs said it was heavenly! ^^) This time, I added vanilla for the custard and orange juice and orange zest for the cake.
If you are afraid that the custard would rise when you pour your cake batter, don’t fret. Just pour evenly and make sure no custard mixture is “peeping” and all is covered with the cake batter and eveything will be well ^^)
*Note: I also found out that it is easier to “flip” the cake later and be totally sure it won’t stick to the pan if you bake it in a pyrex baking dish. Works everytime!
Custard cake I made for New Year’s Day lunch with handmade choco decors
I even successfully baked it in silicone cupcakes molds plus I got to use as topper the caramel that hardened! (I obviously over-cooked the caramel for this batch ^^) The kids loved those caramel stars, though!
custard cake with star caramel on top. yum!
You will need:
3/4 cup granulated white sugar
1/4 cup water
6 egg yolks (room temperature), don’t throw away the egg whites. Make this meringue cake and enjoy! ^^)
400 grams condensed milk
1 cup milk (I used semi-skimmed milk)
1/4 cup sugar minus 1 tbsp.
1/2 tsp vanilla extract (optional, you can substitute with your choice of flavor)
225 grams cake flour
180 grams granulated white sugar
1 cup freshly squeezed and strained orange juice (use an orange you will typically eat on its own)
70 ml oil (I use refined olive oil but you can substitute with other oil)
3 eggs (room temperature)
1 tsp orange zest
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
5 grams butter (for greasing pan)
1. Preheat oven at 170ºC. Grease pans with butter.
2. Heat a pot in a stove, medium heat. Add water and sugar. Do not stir. Let it boil, moving the pot now and then but don’t stir the mixture. Let it simmer until the color turns light amber or golden brown. Turn off the stove. Pour caramel to the pan/s. Set aside.
3. In a bowl, pour the egg yolks, condensed milk, fresh milk, sugar and vanilla. Whisk and mix together. Don’t beat as we don’t want air bubbles in the custard mixture. You will have about 2 cups of custard. Strain the custard mixture so you will get a smooth custard. Pour 1 cup each of custard in each pan. Set aside.
4. In a grease-free bowl, beat the egg whites until fluffy and soft peaks form. Do not overbeat. You will know the egg whites are ready by turning the bowl upside down. If the meringue does not fall, it’s ready. Set aside.
5. In a bowl, whisk together the cake flour, salt, baking powder and baking soda. Set aside.
6. In another bowl, beat the egg yolks and sugar together until creamy. Pour in the orange zest, oil and orange juice. Beat until incorporated.
7. Add the dry ingredients to the egg yolk mixture. Beat until well incorporated.
8. Fold in the meringue (beaten egg white) into the egg yolk mixture. Using a whisk, fold in just until well incorporated. Do not overwork. We don’t want the cake mixture to deflate. The air bubbles in the meringue are very delicate. Just fold in, making sure there are no traces of meringue clumps. Pour half of the cake mixture into each pan.
9. In a larger pan, pour hot but not boiling water. We will be baking the cake using the bain-marie (water bath) method. Place both pans (with the caramel, custard and cake mixture in) into the larger pan. Bake just until the top of the sponge cake turns golden brown. Bake this in the middle rack of your oven. Do not open the oven while the cake is baking or else, the sponge cake will deflate. Once the top of the cake is already golden brown, open the oven and insert a toothpick in the center to check if the custard and cake is done. If the custard is not yet done, bake a little bit more (5 minutes more at a time) but lightly cover pans with an aluminum foil. Check if the custard is done. When the cake is done, turn off the oven and leave the pans inside the oven for about 10 minutes.
10. Take the pans out of the oven and let it cool on a rack. Do not be tempted to turn your cake now as the custard hasn’t set yet. Just let it cool on the rack. Once the pan has cooled down, cover with aluminum foil and chill in the fridge until you’re ready to serve it.
11. Take the pan out of the fridge about 5-10 minutes before serving it. Pass a thin knife all around the pan. Take a plate, slightly bigger than the pan, and invert your cake on the plate. Serve and enjoy!