Description
This Custard Cake combines a smooth, creamy caramel custard base with a light, fluffy sponge cake on top. Baked in a water bath, the cake features a rich caramel layer that adds depth and sweetness, while the airy cake provides the perfect textural contrast. Ideal for dessert lovers seeking a luscious treat with a delightful balance of flavors and textures.
Ingredients
Scale
Caramel and Custard
- 4 tbsp white granulated sugar
- 6 large egg yolks
- 1 (300 ml) can sweetened condensed milk
- 1 can evaporated milk (354 ml)
Sponge Cake
- 3 large egg yolks
- ¼ cup sugar
- ¼ cup milk
- ¼ cup canola oil
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 3 large egg whites
- ¼ cup sugar
- ¼ tsp cream of tartar
Instructions
- Make Caramel: Add 4 tbsp sugar to a 9-inch round cake pan and heat over medium stove heat until the sugar melts completely into a liquid. Swirl and tilt the pan to coat the entire bottom surface evenly. When the caramel turns amber in color, turn off the heat and remove from stove. Let it cool and harden completely.
- Prepare Custard Mixture: Preheat your oven to 350°F (175°C). In a mixing bowl, gently whisk together 6 egg yolks, sweetened condensed milk, and evaporated milk until fully incorporated. Strain this mixture through a fine sieve over the hardened caramel in the pan to remove egg strings and ensure a smooth custard.
- Set up Water Bath: Place the custard-filled round cake pan in a larger rimmed pan to prepare for baking in a water bath.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Set aside for later use.
- Prepare Sponge Cake Batter – Yolks: In another bowl, beat 3 egg yolks with ¼ cup sugar until light in color and slightly frothy. Add milk, canola oil, and vanilla extract. Stir to combine well.
- Add Dry Ingredients: Gradually add the flour mixture to the yolk mixture, whisking until you get a smooth and thick batter.
- Whip Egg Whites: In a stand mixer bowl, beat 3 egg whites with cream of tartar. First, whip until soft peaks form. Then gradually add ¼ cup sugar while continuing to beat until stiff peaks form.
- Fold Egg Whites into Batter: Fold about one-third of the beaten egg whites gently into the batter to lighten it. Then carefully fold in the remaining meringue in two additions until the batter is uniform in color and texture without deflating it.
- Assemble Cake: Pour and scrape the sponge batter gently over the custard layer in the round pan.
- Fill Water Bath: Pour about 2 inches of water into the larger rimmed pan around the cake pan to create a water bath that will help bake the custard evenly.
- Bake: Place the pans on the middle rack of the preheated oven and bake for 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Remove the cake pan from the water bath and place it on a wire rack to cool completely.
- Unmold the Cake: Run a knife carefully along the edges of the cake to loosen it from the pan. Invert a rimmed serving plate over the pan and flip it over gently. Tap the pan if necessary to release the cake onto the plate, revealing the caramel on top.
Notes
- Always watch the caramel closely while melting to prevent burning.
- Use oven mitts to handle the hot cake pan when making caramel and removing from the oven.
- Folding in the egg whites gently is key to maintaining the sponge cake’s light texture.
- Using a water bath ensures gentle, even cooking for the custard layer and prevents cracking.
- Straining the custard mixture removes unwanted egg strings for a smooth texture.
