Description

Custard Cake is a beautiful layered dessert that combines silky caramel custard with a soft, fluffy chiffon-style cake. As it bakes, the layers naturally separate, creating a rich caramel topping, creamy custard center, and light cake base. It’s an elegant dessert that’s perfect for family gatherings, holidays, or whenever you want to impress your guests with a homemade treat.

Ingredients

For the Caramel

125 grams castor sugar
40 ml water

For the Custard

2 eggs
150 grams condensed milk
160 ml cream
100 ml milk
½ teaspoon vanilla essence

For the Cake

2 egg yolks
25 grams castor sugar
½ teaspoon vanilla essence
40 ml milk
20 ml oil
50 grams all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
Pinch of salt

For the Meringue

2 egg whites
25 grams sugar

Instructions

Preheat the oven to 170°C (340°F).
Heat the castor sugar in a saucepan over medium heat until melted.
Stir every 20 seconds for even melting.
Carefully add the water and mix well.
Simmer for 3–4 minutes until slightly thick.
Pour the caramel into an 8-inch baking dish and coat the bottom evenly.
Refrigerate while preparing the remaining layers.
In a bowl, whisk together the eggs, condensed milk, cream, milk, and vanilla until smooth.
Set the custard mixture aside.
In another bowl, whisk egg yolks, sugar, and vanilla until pale.
Add milk and oil and whisk until combined.
Sift in the flour, baking powder, baking soda, and salt.
Mix until smooth.
Beat egg whites with sugar until stiff peaks form.
Gently fold the meringue into the cake batter.
Remove the caramel-coated dish from the refrigerator.
Pour the custard mixture through a sieve into the dish.
Run a toothpick through the custard to remove air bubbles.
Carefully spoon the cake batter over the custard.
Use the toothpick again to release trapped air.
Place the cake pan inside a larger pan filled with about 1 inch of hot water.
Bake for 85–90 minutes.
Remove from the oven and let cool for 20 minutes.
Invert onto a serving plate.
Refrigerate for at least 2 hours before serving.

Notes

Serve chilled for the best texture and flavor.
Spoon extra caramel sauce over each slice before serving.
Garnish with fresh berries or whipped cream if desired.
Pair with coffee or hot tea.
Store covered in the refrigerator for up to 4 days.
Keep leftovers in an airtight container.
Do not leave at room temperature for more than 2 hours.
Freeze individual slices for up to 1 month.
Thaw overnight in the refrigerator before serving.
Avoid microwaving to preserve the custard texture.