Filipino Custard Chiffon Cake

Total Time: 1 hr 30 mins Preparation Time: 40 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 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

Recipe

• 1 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.
• 2 caramelize this mixture by stirring constantly over medium heat until it thickens to a thick syrup consistency and turns amber colored.
• 3 pour caramelized sugar syrup into baking pan, and set it aside to cool.
• 4 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.
• 5 cook over low heat stirring continuously until it thickens to a yogurt-like consistency.
• 6 pour the custard over the cooled latik.
• 7 at this point start preheating your oven to 350 degrees (fahrenheit).
• 8 sift the flour, baking powder, salt and 1 cup of sugar together in a medium size mixing bowl.
• 9 make a well in the dry ingredients and add the following in order: oil, 8 egg yolks, orange juice, and 1 tsp vanilla.
• 10 stir this mixture together until smooth.
• 11 in another, larger, mixing bowl, combine the egg whites and cream of tartar,.
• 12 whisk the egg mixture together until it combines and the mixture gets frothy.
• 13 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.
• 14 continuing to mix rapidly, slowly add the ½ cup of sugar, just a little at a time.
• 15 after sugar is incorporated, continue to mix rapidly until stiff peaks form.
• 16 fold in the yolk mixture to the egg whites until well blended. this mixture will form the chiffon cake layer.
• 17 pour the batter of the chiffon on top of the custard mixture.
• 18 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.
• 19 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).
• 20 remove the cake from the oven and let cool completely before inverting.
• 21 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.