Yummy Custard Cake

It all started when we got stuck at home during the work-from-home program because of the pandemic. My hubby and I were both craving for a custard cake. And we didn’t know any bakers around who bake decent custard cake that would pass our taste-test, and would also deliver. So, borne out of necessity and the will to eat some yummy custard cake, I searched for an easy recipe for a custard cake. I have seen plenty and have tried a few of them with my very own modifications because we don’t want a sweet custard cake. My Simple Custard Cake recipe has lesser sugar so it’s ok for those who are not into sweet stuff.

You can make a custard cake with or without a caramel. I sometimes baked with caramel but they come out tad sweet for my taste so I ditch the caramelization of sugar part in the baking process.

Now, on to the baking!


For caramel (for those who want that nice leche flan-like caramel top but if you prefer plain, skip this part)

1/2 cup sugar

For custard:

6 large egg yolks (set aside the egg whites)
1/2 cup condensed milk1 1/2 cup evaporated milk1 tsp vanilla essence

For chiffon cake:

4 large egg yolks (set aside the egg whites)1/4 cup sugar1/4 cup oil1/3 cup water1 tsp vanilla essence1 cup flour1 tsp baking powder1 tsp salt

How to:

For the caramel (optional step)

In a small round pan or loaf pan, melt the sugar until it is light golden brown and set aside

For the chiffon cake:

  • Sift the flour in a separate bowl, making sure there are no lumps
    Add the teaspoon of salt
    Add the teaspoon of baking powder and set aside
    Then separate the 4 egg yolks from the whites and set the whites aside
    Mix the egg yolks until they are all broken down with no more lumps then add the oil, vanilla essence, and water
    Continue mixing and add the sugar, and mix again
    Then pour the liquid mixture onto your flour and mix gently making sure there are no lumps left then set aside

For the egg whites:

  • Whip the 4 egg whites with half a teaspoon of lemon and 1/2 cup of sugar. Do not put all the sugar in one go. 
    Keep whipping the egg whites until the bubbles become smaller and pour a portion of the sugar in.
    Continue whipping on low or medium speed.
    Once the whites are starting to have soft peaks consistency, pour another portion of the sugar and continue whipping.
    When the whites’ consistency is almost stiff, then pour the remaining sugar and whisk.
    When you reach the stiff consistency, try turning the bowl a bit angular to see if it moves or fall. If the whites stay in place then you have whisked it properly.

This will yield using 2   9″ x 5″ loaf pans

To bake:

Pre-heat your oven into 340 degrees F (170 degrees C) along with a *water bath 

Now, combine the batter and the whites by putting the whisked egg whites in portions.

Mix the batter gently by mixing and folding like creating a J pattern. Continue until all the egg whites have been mixed.

Tap the batter to release some bubblesThen pour the mixture on the pan with the caramel.

If you prefer not to have caramel, then make sure your pan is lined with baking paper, wax paper or sprayed with baking spray or butter so the mixture won’t stick

Then place the pan onto the larger pan with the water (bain-marie method)

Bake for 45 mins at 340 degrees 

After 45 minutes, lower the temperature to 300 degrees F and bake for another 20 mins

After 20 mins, check the middle part by poking a barbecue stick of long toothpick in and when you pull clean, then than means it is baked.

Switch the oven off and let it cool down around 10 minutes before removing from the oven.

Set aside for another few minutes until you see the chiffon “separating” from the pan. The gap starts appearing on the sides. Then use a bread knife and separate the cake from the pan and flip it on a flat tray dish

Serve with a nice coffee or tea!

And speaking of coffee, check out my V-Well Shop for healthy options of teas, milk teas, herbal juice, and coffee. Available in the Philippines.

* also called the bain-marie method where you bake something on top of a water-filled larger pan


I am not a baker. Heck, I don’t even cook! :) I just follow recipes and make my own modifications until I get the taste, texture, and result I want. If there are ingredients or procedures or even wrong measurements that will not yield the expected baked product, then pardon me. :)

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