Custard Cake
06-045
Group 1
Ingredient
KG
Sugar
0.080
Total Weight: 0.080
Group 2
Ingredient
KG
Whole Eggs
0.075
Sugar
0.045
Condensed Milk
0.113
BRITE VANILLA EXTRA STRENGTH
0.004
Water
0.090
Total Weight: 0.327
Group 3
Ingredient
KG
%
Cake Flour
0.120
100.00
Sugar
0.120
100.00
Salt
0.001
1.00
BAKELS BAKING POWDER
0.002
1.50
Whole Eggs
0.216
180.00
BAKELS OVALETT
0.010
8.00
Water
0.036
30.00
BRITE VANILLA EXTRA STRENGTH
0.005
0.50
Total Weight: 0.510
How to do it:
1. Melt sugar in a 9” square pan over low heat. Make sure that the bottom of the pan is completely covered with melted sugar. Set aside and allow to cool.
2. Combine flan ingredients in a mixing bowl and blend on medium speed for 5 minutes. Strain the mixture and pour into the pan with caramelized sugar. Set aside.
3. Place all sponge ingredients in a mixing bowl. Whip on low speed for 2 minutes.
4. Shift to medium speed and mix for 2 minutes.
5. Continue mixing for another 2 minutes on low speed.
6. Deposit batter into pan with caramelized sugar and flan mixture. Place the pan in a jellyroll pan filled with water.
7. Bake at 180ºC for 30 minutes.
Yield: 1 x 9” square pan
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