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Custard Cake

For the caramel: For the cake:

1 cup white sugar 2 ¼ c sifted cake flour
¼ cup water ⅔ c caster sugar
pinch of cream of tartar 1 tbsp baking powder

For the flan: ½ c vegetable oil
6 pcs XL egg yolks 10 pcs XL egg yolks

2 pcs XL whole eggs ⅔ c water
1 c evaporated milk 1 tsp salt
1 c condensed milk 1 tsp vanilla

1 tsp lemon extract For the meringue
10 egg whites
½ tsp cream of tartar

⅔ c caster sugar

Preheat the oven to 350°F. Make the caramel mixture. In a large

casserole, combine sugar, water and cream of tartar. Mix well with a
spoon and allow to caramelize till golden brown. Immediately, pour
the caramel in a 9"x13"x3 baking pan. Set aside.

Make the flan mixture. Combine all the ingredients. Transfer into the
caramel lined baking pan.

For the cake mixture, blend all the ingredients.

Make the meringue. Mix egg whites sugar and cream of tartar till stiff.

fold into the cake batter, and gently put in the custard pan. Do not tap
the pan. Water bath in the oven for 1 hour and 25 minutes. Place the

cake pan into a larger pan and put water into the larger pan. Allow the
cake to cool before unmolding.

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