Wednesday, November 12, 2008

Caramel custard layer cake

caramel custard layer cake

Nice tasty cake, which I never get fed up of baking. Looks difficult but once you get down to it, is relatively easy to bake.

Ingredients :
A :
60 g sugar

95 g fine sugar
220 g milk (use UHT milk)
3 egg yolks
1 tbsp custard powder

90 g self-raising flour
10 g cocoa powder
50 g fine sugar
35 ml corn oil
2 egg yolks (Grade A)
95 ml water

5 egg whites (Grade A)
1/4 tsp cream of tartar
4 tbsp fine sugar

Method :
1) Melt sugar (A) to form caramel. Pour into cake tin. (alternatively you can melt it directly in the cake tin). Set aside to let it cool.
2) Mix together ingredients (B) and pour onto the set caramel.
3) Beat ingredients (D) until fluffy. Meanwhile, mix together ingredients (C) , then fold in the beaten egg whites (D)
4) Pour Mixture (3) on top of mixture (B) from step 2.
5) Put the cake tin into a bigger baking tray and fill the baking tray with hot water. (3 cm)
6) Bake at 175 deg C for 50 - 60 minutes. Remove cake from oven and let it stand for 10 minutes before removing from the cake tin.

NB : In case, you are wondering won't the custard and the cake mixture get mixed together, don't worry, it won't. The first time i saw this baking demonstration, I was wondering if the two mixtures would be mixed together, but was duly assured that it would not! This cake tastes very nice when chilled. Use 100 g of SR flour and 1/2 tsp of vanilla and omit the cocoa powder if you prefer a plain cake.

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