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!