INGREDIENTS:
For the caramel
- 1 cup brown sugar
- 1/4 cup water
- For the custard
- 8 eggs room temperature
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1 tsp vanilla
- 1/4 tsp lemon juice
- 8 egg yolks
- 3/4 cup sugar
- 1/2 cup butter softened
- 1/3 cup millk + 2 tbsp milk
- 2 cups flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 tsp orange extract
- 1/4 tsp lemon extract
- 1 tsp lemon zest
- 1 tsp vanilla
- 8 egg whites
- 1 tsp cream of tartar
- 3/4 cup white sugar
How to make the caramel:
- Preheat oven to 350 or 180 and prepare a 9 inch square pan.
- In a sauce pan,combine sugar and water over medium heat until sugar dissolves.
- Bring to a boil for about 1o minutes or until thick and dark.Immediately pour into the pan.
- Set aside.
- In a bowl, mix egg yolk and both milk.Do not beat.
- Stir to blend until well mix.
- Strain and pour carefully mixture the over the caramelized sugar in the pan.
- Combine and sift cake flour,baking powder,baking soda and salt.Set aside.
- In a mixer bowl,put the egg yolks,sugar,butter and milk
- Beat in a high speed until fine and smooth
- Then add the flour mixture,orange extract,lemon extract,lemon zest and vanila.
- Use the paddle this time and mix in high speed until well combined.Set aside.
- This time beat egg whites and cream of tartar together in high speed.
- Once the peak starts to form,add the sugar gradually
- Beat until high and stiff.
- Combine the mixtures by adding the egg white mixture over the egg yolk flour mixture.
- Gently fold them together by using wooden spatula.
- Pour the cake mixture into the pan with caramel and custard.
- Place the cake pan in a larger pan (roasting pan) half-filled with hot water.
- Bake at 350 or 180 for 1 hour.Remove from roasting pan.
- Let cool until room temperature.
- Remove cake pan from water to let cool completely.
- Run knife around the edges of pan.
- Invert onto a serving platter.
- Chill before serving.
Source: Kocina De Pinay In Singapura
Share It To Your Friends!
Loading...
