Custard Cake With Macapuno

A proven and tested recipe.

Caramel:
1 cup sugar
1 cup sweetened macapuno

Custard:
1 big can evaporated milk
8 eggyolks
1 can condensed milk

Cake:
3 1/4 cups cake flour
1 tbsp. baking powder
1/4 tsp. salt
3/4 cup sugar
1/2 cup oil
6 eggyolks
3/4 cup water
1 1/4 cups eggwhites
1/2 tsp. cream of tartar
3/4 cup sugar

1. Caramelize sugar in two 9x9-inch baking pans.
2. Arrange sweetened macapuno in the pans. Set aside.
3. Preheat oven to 325 deg F.
4. Combine the ingredients for custard in a mixing bowl and stir.
5. Divide mixture into two and pour into the prepared pans by passing through a strainer. Set aside.
6. Sift together flour, baking powder, salt and sugar into a mixing bowl. Make a well in the center and add oil, eggyolks and water. Stir with a wire whip until smooth. Set aside.
7. Beat eggwhites and cream of tartar until soft peaks form. Add sugar gradually and beat until stiff. Fold in eggyolk mixture into the beaten eggwhites.
8. Divide batter into two and pour over custard mixture in the two pans; do not stir.
9. Place each pan in a bigger pan 1/4 filled with water (baine marie).
10. Bake for about 1 hour or until done. Slightly cool.
11. Run a knife continuously along inner sides of pan and invert pan onto serving platter.

Serves 16-20 per cake