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–+ servings
Easy dessert recipes made with custard and cake

Custard Cake

Author: Alisha R
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cake recipes, cake with custard recipe, custard and cake, custard baked with cake, custard cake, custard recipe
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Calories: 275kcal
Adjust Servings Here: 8 inch cake
Custard Cake is an absolutely delicious dessert recipe which is also known as Caramel Custard Cake. It is a combination of caramel custard with a chiffon cake as the base

Ingredients

For the Caramel:

  • 125 grams castor sugar
  • 40 ml water

For the Custard:

  • 2 eggs
  • 150 grams condensed milk
  • 160 ml cream
  • 100 ml milk
  • ½ tsp vanilla essence

For the Cake:

  • 2 egg yolks
  • 25 grams castor sugar
  • ½ tsp vanilla essence
  • 40 ml milk
  • 20 ml oil
  • 50 grams all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • pinch of salt

For the Meringue:

  • 2 egg whites
  • 25 grams sugar

Instructions

For the caramel: 

  • In a saucepan on medium heat add the castor sugar and let it melt. Stir every 20 seconds to make sure the sugar melts evenly.
    Once melted add the water (do this carefully) Mix well. Boil for 3 to 4 mins. The mixture should be slightly thick with no lumps. Switch off the gas and pour this mixture in an 8-inch baking dish. Tilt the baking dish carefully to make sure the caramel mixture is all around the dish.
    Let it chill in the fridge until the other parts of the dessert cake are ready to be added

For the custard:

  • In a bowl, combine the eggs, condensed milk, cream, vanilla essence, and milk. Beat well. The mixture should be smooth and creamy. Set aside

For the Cake:

  • In a bowl, combine the egg yolks, sugar, and vanilla essence, Whisk well until light in color. Add the milk & oil to the mixture and continue whisking
    Sieve the flour, baking powder, baking soda, and salt into the mixture and whisk. Make sure there are no lumps

For the Meringue:

  • In another bowl beat the egg whites with the sugar until stiff peaks
    Now, combine the meringue mixture with the flour mixture. Fold the meringue carefully making sure you do not overmix.
    Assemble for baking: Remove the baking dish coated with caramel from the fridge and pour the custard batter through a sieve to avoid lumps. Move a toothpick through the mixture to remove extra air bubbles
    Next, carefully pour the cake batter that was combined with the beaten egg whites. Move a toothpick through the mixture again to avoid air bubbles

For the baking:

  • Place the custard cake baking dish over another baking dish filled with hot water up to 1 inch (double bath baking method)
    Place this in a preheated oven at 170 degrees C for 85 to 90 mins. The cake should feel firm when touched. Do not insert a skewer to check.
    Remove from the oven and let it sit at room temperature for 20 mins. Carefully, tilt the dish onto a plate. The custard cake should come out easily with just a few taps
    Cool this in the fridge for 2 hours for best results

Recipe Video

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Nutrition Information
Serving: 100g | Calories: 275kcal | Carbohydrates: 34.81g | Protein: 5.46g | Fat: 12.97g | Saturated Fat: 6.241g | Polyunsaturated Fat: 4.721g | Trans Fat: 0.013g | Cholesterol: 111mg | Sodium: 64mg | Fiber: 0.2g | Sugar: 30.02g

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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