NO BAKE CUSTARD CAKE | STEAMED CUSTARD CAKE RECIPE | Inspire PJE
YIELD: 10 Pcs Custard Cake (Medium Size Llanera)
INGREDIENTS
Caramelized Sugar
▪️1 Cup Sugar
▪️1/3 Cup Water
Custard/Flan
▪️5 Medium size Eggs
▪️380g Condensed Milk
▪️410ml Evaporated Milk
▪️1 Tsp Calamansi Juice (2 Calamansi)
Sponge Cake
▪️4 Eggs Yolks
▪️1/4 Cup Oil
▪️ 1/2 Cup Water
▪️1 1/4 Cup All Purpose Flour
▪️1 Tbsp Baking Powder
▪️1/4 Tsp Salt
▪️4 Egg Whites
▪️1 Tsp Vinegar
▪️1/3 Cup Sugar
PROCEDURE
Caramelized Sugar
1. In a pan over low heat, combine sugar and water. Cook until the sugar is all dissolved and the mixture is boiling.
2. Add 2 tbsp of syrup on each llanera then set aside.
Custard/Flan
1. In a bowl, combine eggs, condensed milk and evaporated milk. Mix well.
2. Add the calamansi juice. Mix well.
3. Strain the mixture for 2 to 3 times to remove lumps.
4. Add 1/3 Cup of Custard mixture to each llanera.
5. Set aside
Sponge Cake
1. In a bowl, combine egg yolks, oil and water. Mix well.
2. Add the sugar. Mix until the sugar is fully dissolved.
3. Add the flour, baking powder and salt. Mix well then set aside.
4. In a separate bowl, beat the egg whites. Once bubbly, add the vinegar. Beat until soft peaks formed.
5. Once soft peaks formed, add the sugar. Continue beating until stiff peaks formed.
6. Gradually add meringue to the egg yolk mixture.
7. Add 1/2 cup of cake batter on each llanera.
8. Cover with foil then steam it for 45 minutes.
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