Filipino Custard Chiffon Cake

May 23, 2023May 23, 20230 1
Classic Filipino Custard Chiffon Cake with an Orange Twist
in Dessert

Prep

30 min

Cook

80 min

Ready In

110 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1/2 cup sugar
1/2 cup water
1 can fat-free evaporated milk
1 can sweetened condensed milk
1 teaspoon vanilla
3 egg yolks
2 eggs
2 1/2 cups cake flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup oil
8 egg yolks
3/4 cup orange juice
1 teaspoon vanilla
8 egg whites
1/2 teaspoon cream of tartar

Nutrision Information

Servings Per Recipe
10-12
Calories
456
Sugar
48g
Fat
16g
Filipino Custard Chiffon Cake is a beloved dessert in the Philippines and is often served on special occasions and holidays. It is a type of sponge cake that is soft, airy, and full of flavor. The cake is made with a special technique that involves separating the eggs and beating the whites until stiff peaks form. This creates a light and fluffy texture that is unique to chiffon cakes. The addition of the orange juice in this recipe adds a fresh and zesty twist to the classic custard chiffon cake. Sliced and served with a cup of tea or coffee, this cake is a delightful treat that will surely impress your guests.

Instructions

1.Preheat the oven to 325°F. Grease and flour a 10-inch tube pan.
2.In a saucepan, combine 1/2 cup sugar and 1/2 cup water. Cook over medium heat, stirring occasionally until the sugar is dissolved. Set aside to cool.
3.In a mixing bowl, combine the fat-free evaporated milk, sweetened condensed milk, and vanilla. Mix well.
4.In a separate bowl, beat the 3 egg yolks and 2 eggs until pale and frothy. Gradually pour the milk mixture into the eggs while whisking continuously.
5.In another bowl, sift together the cake flour, 1 1/2 cups sugar, baking powder, and salt. Make a well in the center and pour in the oil, 8 egg yolks, orange juice, and vanilla. Mix until smooth.
6.In a separate bowl, beat the egg whites until frothy. Add the cream of tartar and continue beating until stiff peaks form. Fold the egg whites into the cake batter until well combined.
7.Pour the batter into the prepared tube pan and tap it gently on the counter to release air bubbles.
8.Bake for 70-80 minutes or until a toothpick inserted into the center of the cake comes out clean.
9.Remove the cake from the oven and let it cool completely on a wire rack before slicing and serving.

PROS

This chiffon cake is light, airy, and has a deliciously tender crumb.

The addition of orange juice adds a refreshing twist to the classic Filipino custard chiffon cake.

CONS

This cake takes a bit of time and effort to make, but the end result is well worth it.

It is quite sweet, so it may not be suitable for those who prefer less sugary desserts.

HEALTH & BENEFITS

This cake is not particularly healthy as it is high in sugar and fat.
However, consuming it in moderation as part of a balanced diet is fine.
The orange juice in this recipe is rich in vitamin C, which is essential for a healthy immune system and skin.

Print

Leave a Reply

Your email address will not be published.