Creamy custard cake: with a light and delicate taste!
published on 29 December, 2021 at 13:50
Creamy and fluffy, this cake is so delicious and easy to make!
INGREDIENTS
For the caramel:
200g (1 cup) sugar;
60ml (¼ cup) water.
60ml (¼ cup) water.
For the custard:
4 egg yolks;
190ml (¾ cup) full-fat cream;
180ml (⅔ cup) condensed milk.
190ml (¾ cup) full-fat cream;
180ml (⅔ cup) condensed milk.
For the cake:
4 egg whites:
30g (⅛ cup) sugar;
4 egg yolks;
60ml (¼ cup) orange juice;
120ml (½ cup) vegetable oil;
a pinch of vanilla powder;
180g (1 ½ cup) flour;
100g (½ cup) sugar;
½ tbsp baking powder.
30g (⅛ cup) sugar;
4 egg yolks;
60ml (¼ cup) orange juice;
120ml (½ cup) vegetable oil;
a pinch of vanilla powder;
180g (1 ½ cup) flour;
100g (½ cup) sugar;
½ tbsp baking powder.
METHOD
- Heat sugar and water over medium-low heat for 10 minutes or until deep golden brown.
- Pour caramel into an 18cm round mold.
- For the custard, whisk all of the ingredients together and pour on top of the caramel.
- For the cake, beat egg whites and sugar until stiff.
- In a separate bowl combine egg yolks with orange juice, vegetable oil, vanilla, flour, sugar, and baking powder. Fold the whites in
- Pour cake batter on top of the custard.
- Bake in a bain-marie for 50-60 minutes at 180°C/350°F.
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