Custard cake

8 servings
30 min
45 min


Number of serving: 8


1 Can Evaporated Milk

1 Can Condensed Milk

1 Tsp Vanilla

5 Egg Yolks

1 Whole egg

Dark Corn Syrup to Coat (about 1/4 cup)

For Cake


2 1/2 Cups of Cake Flour

3 Teaspoons of Baking Powder

1 Teaspoon of Salt

3/4 Cup of Milk

1 Teaspoon of Vanilla Extract

1/2 Cup of Corn Syrup

1/2 Cup of Vegetable Oil

1 Teaspoon of Cream of Tartar

1 Cup of White Sugar

7 Eggs Separated


  • For Custard
    Prepare the pan (9x13x3) with a coating of Dark Corn Syrup on the bottom.
    Mix all the ingredients together until it is well incorporated.
    Strain and pour the mixture into the pan and set aside.

    For Cake
    Preheat oven to 325 degrees F (165 degrees C). Mix together the flour, baking powder, and salt; set aside.
    Mix together 3/4 cup milk and 1 teaspoon vanilla. Blend in corn syrup, egg yolks, and oil. Beat in flour mixture until smooth; set aside.
    In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter over the custard.
    Bake in the preheated oven for 35-45 minutes depending on the oven, or until a tooth pick comes out clean. When cool, run a knife around the edges to loosen cake from pan.


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