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Friend’s Post – Filipino Custard Cake by Tina of Pinay in Texas Cooking Corner

Posted on August 24, 2012 | by

34 Comments



To me, cooking is not only an art but also a reflection of one’s passion, attributes, pride, and culture. These beautiful reflections are the reasons why I run an ongoing series of friends sharing their favorite dish that has a story, memorable events, and inspiration.

I have invited one of my foodie friends to cook with us, and that is Tina. Tina is the creator of “Pinay in Texas Cooking Corner.” I have been following her blog for a while now, and I would say that she is one of the few Filipino home cooks that I admire. Tina certainly reminds me of the skillful and passionate cooks that I was around with when I was growing up. Thank you very much, Tina for cooking with us today.

Well, my friends why don’t I just have her do the talking here. Please welcome, Tina of “Pinay in Texas Cooking Corner!”

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Hi everyone! I’m Tina, the Filipina (a.k.a. Pinay) behind the recipe blog Pinay In Texas Cooking Corner. It’s such a pleasure to be here, and I am truly thankful to Ray for inviting me over! Considering how popular his blog is and how good he is both as a blogger and a photographer, getting a guest post request from him is such an honor!

Today, I’m excited to share with you one of my favorite snacks during my childhood days in the Philippines. It’s neither pizza nor burgers and fries…it’s a cake! I just love cakes when I was little. I can eat it anytime of the day without complaint. My mom’s banana, chocolate, orange and vanilla flavored chiffon cakes were among my favorites that time. She has baked lots of them using her wonder oven. But there is this other cake that I really love. It’s what’s known as Filipino Custard Cake. It’s a 2-layer upside down cake, with chiffon cake at the bottom and custard (or what’s popularly known as leche flan in the Philippines) on top. We actually didn’t have a real oven that time…and the wonder oven is not capable of making this cake, so my mom has never made this at home. Luckily, there’s this bakery in town which sells the best tasting custard cake…and guess what, it is owned by a good friend’s family! Every time my mom goes to the market, she would buy 6 slices of custard cake from the bakery…and on special occasions, a whole cake. Sometimes, my friend would bring a slice or two for me in school, and that would make me really happy. As a young girl, every bite of a custard cake was like a piece of heaven, and my mom was really disappointed that she couldn’t make it for me. I remember she tried experimenting a few times combining her vanilla chiffon cake and leche flan recipes, but none of those experiments turned out successful all because she was using a wonder oven. When I got married and started baking, the Filipino Custard Cake is the first cake I tried…of course using my mom’s chiffon cake and leche flan recipes. Well, it wasn’t perfect at first. The very first time I baked it, the caramel was kinda bitter and the cake wasn’t soft enough. But practice makes perfect. After making it several times, I can say it’s as good as the one I used to enjoy in Mindoro. The cake and the custard have the right texture and there’s no more burnt sugar taste. This is what I want to share with you here at Wok with Ray…



…a special version of it actually! I made two custard cakes and put them together…making it two-layers! Double treat hah! I’m sure my mom is looking down from heaven with a proud mother smile! The ingredients for the custard part of this cake is basically the same as the leche flan ingredients you’ll find on my blog, but I used less eggs for this, and included 2 egg whites so the custard will be firm enough to hold its shape. For the chiffon cake, the only difference from my mom’s recipe is I used olive oil instead of vegetable oil. I find it such a healthy substitute so that’s what I use nowadays for any recipe requiring vegetable oil.

This is a really good cake, and I hope you’ll get to try it. It’s so perfect for tea time and even for dessert!

Print
Filipino Custard Cake

INGREDIENTS:

    For the caramel
  1. 1 1/2 cups sugar
  2. 2 Tbsp water

    4. For the custard
  4. 6 egg yolks
  5. 2 egg whites
  6. 1 (12oz.) can evaporated milk
  7. 1 (14oz.) can condensed milk
  8. 2 tsp. grated lemon rinds

    10. For the Chiffon Cake
  10. 2 1/2 cups cake flour
  11. 1 1/2 cups sugar
  12. 3 tsp baking powder
  13. 1 tsp salt
  14. 8 eggs (yolk and white separated)
  15. 3/4 cup fresh milk
  16. 1/2 cup olive oil
  17. 1 tsp vanilla
  18. 1 tsp cream of tartar

DIRECTIONS:

  1. Slightly grease two 9" round baking pans. Combine caramel ingredients in a small saucepan. (Don't use a non-stick pan because sugar won't melt well on it.) Caramelize over low heat until sugar is all melted. Be patient. Do not stir at all. Just swirl the pan gently once some color begins to appear. Do not overcook the sugar or you will end with a bitter taste on your flan. Pour into prepared baking pans and set aside.

  3. In a mixing bowl, gently whisk 6 egg yolks and 2 egg whites until well incorporated. Add evaporated milk and condensed milk and continue whisking until smooth and well combined. Do it gently so as not to agitate the mixture too much and add bubbles to the custard. Strain the mixture through a fine sieve (or cloth), and then pour into the baking pan with hardened caramel. Set aside.

  5. In another bowl, mix flour, 1 cup sugar, baking powder and salt until well combined. Make a well in the middle and add the egg yolks, milk, olive oil and vanilla. Whisk until smooth. In another bowl, combine 8 egg whites and cream of tartar. Using a mixer on low speed, mix until soft peaks begin to form. Gradually add the remaining 1/2 cup of sugar and continue mixing on high speed until the mixture forms stiff peaks.

  7. Preheat oven to 350F. Fold in the meringue (egg white mixture) into the flour-yolk mixture until well combined. Pour mixture over the custard mixture in the baking pans. Pour about 4 cups of hot water into a roasting pan with rack then place the cake pans on top of the rack. Place the roasting pan in the middle rack of the oven and bake for about 1hour or until a toothpick inserted into the cake comes out clean. Start checking your cake after 50 minutes to be sure that you won't over bake.

  9. Remove from oven and allow to completely cool down. Carefully invert the first cake onto a plate or cake stand, and then carefully invert the second cake on top of the first cake. Slice and serve.
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34 Comments → “Friend’s Post – Filipino Custard Cake by Tina of Pinay in Texas Cooking Corner”


  1. the wicked noodle Identicon Icon the wicked noodle

    9 months ago

    What a gorgeous cake! Custard is one of my favorite desserts and I love that you’ve combined it with a cake. Can’t wait to try this one!
    the wicked noodle recently posted..Chicken, Potato & Summer Vegetable Pot PieMy Profile

    Reply

  2. Tina (PinayInTexas) Identicon Icon Tina (PinayInTexas)

    9 months ago

    Ray, thanks so much for having me over! Getting to do a guest post for you is such an honor! I hope your readers will like this delicious custard cake!
    Tina (PinayInTexas) recently posted..Guest Post on Wok With Ray Featuring Filipino Custard CakeMy Profile

    Reply

    • Ray Identicon Icon Ray

      9 months ago

      Thank you, Tina! It’s a pleasure and very proud to have you here with a delicious cake. :)

      Reply

  3. Swathi Identicon Icon Swathi

    9 months ago

    Delicious custard cake Tina and Ray. I know Tina is awesome friend and baker, nice to meet you ray.
    Swathi recently posted..Plantain Cashew nut Nutella Wonton: Dessert you never say noMy Profile

    Reply

  4. Medeja Identicon Icon Medeja

    9 months ago

    Hi Ray, nice to visit you through this great Tina’s guest post! :)

    Reply

  5. Muna Kenny Identicon Icon Muna Kenny

    9 months ago

    Custard cake is heavenly, I can have it any time anywhere. Thanks Tina and Ray. Both your blogs are awesome!
    Muna Kenny recently posted..Instant Tiramisu – Experience # 3My Profile

    Reply

  6. Elizabeth @Mango_Queen Identicon Icon Elizabeth @Mango_Queen

    9 months ago

    This is one of my most absolutely favorite Filipino desserts & I always like it better when somebody else bakes it for me. I only have one word for you Chef Ray and Tina ….”Pengi !”
    Elizabeth @Mango_Queen recently posted..Beef Steak Fajitas, cooked any way for any dayMy Profile

    Reply

  7. Nami | Just One Cookbook Identicon Icon Nami | Just One Cookbook

    9 months ago

    Yay Tina! She’s one of my old blogger friends too, and she’s such an amazing home cook that I definitely admire of. This is a beautiful custard cake!!! I’ve seen Filipino custard cake a few times and I so wish that I can have a piece to taste it!
    Nami | Just One Cookbook recently posted..Chocolate Ice Cream & GiveawaysMy Profile

    Reply

  8. Amelia Identicon Icon Amelia

    9 months ago

    Hi Ray, nice to meet you thru Tina’s blog. This custard cake look awesome, love the custard layer. Texture of the cake is cottony soft. Yummy.

    Have a nice weekend, regards.
    Amelia recently posted..Lime & Coconut CupcakesMy Profile

    Reply

  9. mjskit Identicon Icon mjskit

    9 months ago

    Tina, it’s great seeing you here and sharing your wonderful cake! I’m always amazed at your cakes and this one is certainly no exception! All you have to say is caramel and custard and I’m there! Everything else is lagniappe. Wonderful post you two!
    mjskit recently posted..Cucumber & Onion Salad with Smoked SalmonMy Profile

    Reply

  10. kitchenriffs Identicon Icon kitchenriffs

    9 months ago

    What a wonderful cake! I love custard, and you’ve really made a tasty and gorgeous looking dessert here. Thanks so much for this.
    kitchenriffs recently posted..Garlic ColeslawMy Profile

    Reply

  11. Kiran @ KiranTarun.com Identicon Icon Kiran @ KiranTarun.com

    9 months ago

    Delicious and almost too pretty to eat!!!! Heading over to continue drooling at Tina’s blog :D
    Kiran @ KiranTarun.com recently posted..Oven Crisped Bitter Gourd {Kerala}My Profile

    Reply

  12. Liz Identicon Icon Liz

    9 months ago

    So fun to find Tina and her delicious cake here, Ray! Look at each delicious component…then all together they make one spectacular, show stopping cake! Beautifully done….thank you, both!
    Liz recently posted..Classic Chocolate Cupcakes with Chocolate Buttercream~My Profile

    Reply

  13. Amanda@chewtown Identicon Icon Amanda@chewtown

    9 months ago

    What a beautiful cake – I love the gorgeous caramel covered top. Also, the step by step photos are so great!
    Amanda@chewtown recently posted..Mushroom and Crispy Prosciutto RisottoMy Profile

    Reply

  14. Norma Chang Identicon Icon Norma Chang

    9 months ago

    Hello Tina, nice to meet you through Ray’s blog. This is one delicious looking custard cake.

    Reply

  15. Juliana Identicon Icon Juliana

    8 months ago

    Nice guest post Ray…and yes, I have been following Tina for a while :)
    This is a wonderful dessert…I sure would love a slice of this cake….YUM!
    Hope you are enjoying your week!

    Reply

  16. Joanna @ Chic & Gorgeous Treats Identicon Icon Joanna @ Chic & Gorgeous Treats

    8 months ago

    Great guest post, and I have always been a fan of Tina’s blog. What a wonderful cake. I had this cake only once, and I certainly would love to try making this on my own. Creme caramel and Cake = Heaven!! Cheers~
    Joanna @ Chic & Gorgeous Treats recently posted..Apple, Cranberry & Walnut Pie with Apple CrispsMy Profile

    Reply

  17. Carolyn Jung Identicon Icon Carolyn Jung

    8 months ago

    Look at the gorgeous layers in that cake. I do love me anything with custard in it, too. ;)
    Carolyn Jung recently posted..Hand-Made Biscotti From SonomaMy Profile

    Reply

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