CUSTARD CAKE

Ingredients
>>Caramel:
 1 cup granulated sugar
>>Custard:
 6 eggs
 1 can condensed milk
 1 cup fresh milk
 ¼ cup granulated sugar
>>Cake:
o 1 teaspoon baking powder
o 1/4 cup milk mixed with 1/4 cup water milk diluted in water
o 1 teaspoon finely grated lemon lemon rind
o 6 egg yolks
o 1/2 cup granulated sugar
o 1 1/2 cups cake flour sifted
>>Meringue:
o 6 egg whites
o 1/2 teaspoon cream of tartar
o 1/2 cup granulated sugar
INSTRUCTION:

1. Create the caramel. Heat a 9 x 13 or circular baking pan in the

stove top using medium heat. Pour-in the granulated sugar and
let stand until the sugar melts (or turns into caramel). You may
want to stir the sugar once in a while to make sure that everything
is equally distributed within the area of the baking pan. Set aside.

2. Create the custard. Combine milk, egg yolks, and sugar in a

mixing bowl. Stir the ingredients until everything is properly
distributed.Pour the custard mixture on the baking pan with
caramel. Set aside
3. Create the cake. In a clean mixing bowl, beat the egg yolks then
gradually add the sugar. Continue beating for about 2 minutes.
Put-in a small amount of cake flour alternately with the milk
diluted in water and mix well. Do this procedure until the cake
flour and milk diluted in water are completely used up. Put-in the
lemon rind then beat until texture is smooth. Set aside.

4. Create the meringue. Beat the egg whites using an electric mixer
until texture becomes bubbly (use high speed). Add the cream of
tartar then continue to beat until texture becomes fluffy (about 3
to 4 minutes in high speed). Gradually add the sugar then
continuously beat until meringue is shiny and firm.
5. Fold the cake mixture into the meringue until well blended

6. Pour the folded cake and meringue mixture over custard mixture
in the baking pan.

7. Preheat oven to 350 degrees Fahrenheit

8. Pour about 6 to 8 cups of hot water on a roasting pan (with rack)

then place the cake pan on top of the rack.
9. Place the roasting pan that contains the cake pan with all the
mixtures in the oven and bake for about 60 minutes or until the
toothpick test indicates that the cake is ready.

10. Remove cake from the oven and allow the temperature to cool
down.

11. Transfer to a serving tray then refrigerate for at least an hour.

12. Serve chilled, share and enjoy!