Custard Chiffon Cake

When I first tasted this Custard Chiffon Cake, it was so delicious that I immediately got the recipe from my aunt.  It has been many, many years since that day and I don't know why I have not tried myself.  It could be that I like the custard portion more and have opted to just make a creme caramel instead.  Strangely enough, my girls prefer the cake.  They find the custard too sweet.  I agree that if you eat the custard separately, it will taste very sweet.  However it you eat the custard together with the cake, they go well together.

If you really like a stronger flavour caramel, you can cook the sugar longer to achieve a taste to your liking.  This is what it looked like (see above) when I stopped.

One of the other hurdle you will face is that you will need to flip the cake over after it is done.  I simple ran a knife around to help make sure the cake flips out cleanly.  You will also need to have a pan or plate that is large that the cake itself.

I need to remember to make this soon, perhaps when we are entertaining a large group.

Custard Chiffon Cake
Printable Recipe

Ingredients:
Caramel
1/2 cup sugar

Cake

8 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar

A
2 cup flour
3/4 cup sugar
3 teaspoon baking powder
1/2 teaspoon salt

B
1/2 cup oil
1 egg
5 egg yolks
3/4 cup water
1 teaspoon vanilla

Custard

C
3 egg yolks
1 whole egg
1 cup sugar
1 large can evaporated milk (385ml)
1/2 teaspoon vanilla

Directions:
1) Caramelize 1/2 cup sugar in small non-stick pot.  Pour and spread over bottom of 9x13 aluminum pan.  Set aside.

2) In a large bowl, whip 8 egg whites and cream of tartar until foaming, but not dry.  Slowly add sugar and continue whipping until peaks firm.

3) Put A in small bowl and mix.  Add B.  Blend with beater until smooth.

4)  Fold egg yolk mixture (from step 3) into large bowl with whipped egg whipes (from step 2).

Wash small bowl.

5) Blend C in small bowl.  Blend until beaten.  Pour over caramel in pan.

6)  Pour cake batter evenly on top of custard mixture.

7)  Place cake pan into another pan filled with very warm water to hot water.

8)  Bake for 20 minutes at 350F.  Lower to 325F and bake for 40 minutes or until cake knife comes out clean.

9) Cool at least 1 hour in pan.  Invert onto large rectangular platter.