Here’s a famous Pinoy cake that you would really love to try. It would really turn your chiffon cake with mouth-watering milky/caramel sauce into a delightful experience. I got this post from Pinoy Hapag Kainan and did a slight revision to my liking and gave some additional tips to it. Thanks to my cousin, Jen Duano, for inspiring me to bake this cake.
2 cups cake flour
3 teaspoon baking powder
1 teaspoon salt
1/2 cup vegetable or canola oil
6 egg yolks
1 cup sugar
3/4 cup whole milk or Alaska evaporated filled milk
1 teaspoon lemon extract
1/2 cup grated cheese
8 Egg whites
1/2 cup sugar
1 teaspoon cream of tartar
1 can Alaska evaporated milk
1 can Alaska condensed milk
4 egg yolks
Options: add 2-3 tablespoon of cornstarch to thicken the sauce faster and 2 tablespoon of Anchor butter once cooked for more buttery taste
Put cake flour, baking powder and salt in a mixing bowl, mix and sift.
In a separate bowl, put together egg yolks, sugar, milk, and lemon essence.
Beat in slow speed or mix with a wire whisk until mixture is smooth.
Combine dry and wet mixture, continue mixing until well blended. Set aside.
On a separate bowl, mix egg whites and cream of tartar.
Gradually add in sugar and continue to beat until stiff but not dry.
Add 1/4 of the egg white mixture to flour mixture.
With spatula, fold the remaining egg white mixture make sure the bottom part is well combined.
Pour the mixture in ungreased cake pan.
Bake in a preheated oven at 325°F for 20-25 minutes.
Yema or Milk Custard frosting:
In a shallow pan or double boiler, combine the condensed milk, evaporated milk and egg yolks.
Cook the mixture at low fire, while continuously stirring until the texture becomes thick.
Slice the chiffon cake in half horizontally, to make two rectangular cake.
Spread part of Yema frosting at the top of 1st half of Chiffon cake.
Put back the half of the cake and cover the whole cake with the custard.
Garnish with grated cheese and serve with hot or cold drinks.
Put egg whites at room temperature before whipping. Cold egg whites will not peak to foam.
Make sure that the bowl where you put your egg whites is void of any oil. Put vinegar in a tissue and wipe it clean. Any oil will make the egg whites watery.
All-purpose flour can be a substitute for cake flour, The cake will become a bit granulated.
No need to grease your pan but you can line the pan with a wax paper for easy removal of the cake.
Put coffee or chocolate powder into the chiffon cake for other flavor and omit the lemon essence.
Instead of cheese, you can use grated chocolate, almond or coconut flakes.