Custard Cake

Ingredients for Custard Cake

• 1 cup granulated sugar
• 1/4 cup water
• 8 egg yolks
• 1 can (400 g) condensed milk
• 1 cup fresh milk
• 1/4 cup granulated sugar
• 1 1/2 cups cake flour
• 1 tsp baking powder
• 1/2 cup fresh milk
• 1 tsp lemon juice
• 6 egg yolks
• 1/2 cup granulated sugar
• 6 egg whites
• 1/2 tsp cream of tartar
• 1/2 cup granulated sugar

How to cook Custard Cake

1. 1.Heat a 9-by-13-inch pan over medium heat. Cook 1 cup sugar with water until caramelized; cool until firm.
2. 2.Whisk 8 egg yolks, condensed milk, 1 cup fresh milk, and 1/4 cup sugar until dissolved. Pour over caramel.
3. 3.Beat 6 egg yolks with 1/2 cup sugar until pale. Fold in sifted flour and baking powder alternately with 1/2 cup milk; stir in lemon juice.
4. 4.Beat egg whites until fluffy, add cream of tartar, then gradually beat in remaining sugar to stiff peaks. Fold in yolk batter.
5. 5.Pour batter over custard without stirring. Set pan in a larger pan half-filled with hot water; bake at 180°C for 1 hour, until firm.
6. 6.Cool completely, loosen edges, invert onto a platter, and chill before serving.