Caramel Custard Cake
Ingredients: sugar, egg yolks, evaporated milk, vanilla, cake flour · 80 min cook time · 250kcal · $7.50
Ingredients
to taste sugar, 6ea egg yolks, to taste evaporated milk, to taste vanilla, to taste cake flour, to taste baking powder, to taste salt, 1ea orange, 3tablespoons vegetable oil, 3ea egg whites, to taste cream of tartar
Instructions
1. Preheat oven to 350 degrees Fahrenheit and prep the water bath pan with about half an inch of water inside the oven.
2. Heat sugar in a pan to make a dry caramel until melted and turned into a nice amber color.
3. Quickly pour the hot caramel into the preheated cake pan and swirl evenly.
4. Make the custard by beating egg yolks and sugar, then adding evaporated milk and a little vanilla, stirring until sugar dissolves.
5. Mix dry ingredients including cake flour, baking powder, and salt, then sift them.
6. Zest and juice the orange. Mix wet ingredients: egg yolks, sugar, vegetable oil, orange juice, and vanilla.
7. Combine wet and dry mixtures together and whisk until smooth.
8. Whip egg whites with cream of tartar and gradually add sugar to get a stiff peak meringue.
9. Gently fold the meringue into the batter in batches.
10. Pour the custard through a sieve into the caramel pan, then gently pour the cake batter over the custard.
11. Bake in the water bath for 45 to 50 minutes until the top is golden brown.
12. Invert the cake immediately after coming out of the oven, then chill it in the fridge before serving.
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