CUSTARD CAKE | Clipmarks


	CUSTARD CAKE

loveG77

7-9-2008 11:45 AM

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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/7240e8aa-79f4-4ad3-ba66-ea2849edb97b/7F6EA70F-5A12-4186-8F2A-DA14B5D5408A/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.tastemycooking.com/recipes_for_custard_cake-165.html" href="http://www.tastemycooking.com/recipes_for_custard_cake-165.html" style="font-size: 11px;">www.tastemycooking.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.tastemycooking.com/recipes_for_custard_cake-165.html"><FONT size="2" face="Arial"> 
        Custard Cake        </FONT></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.tastemycooking.com/recipes_for_custard_cake-165.html"><table background="undefined" bgcolor=""><tr><TD height="31" background="images/recipe_lo1_15.jpg" align="left"><FONT size="2" face="Arial, Helvetica, sans-serif"><B><FONT size="3" face="Times New Roman, Times, serif" color="#000000"> Ingredients</FONT></B></FONT></TD></tr></table></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.tastemycooking.com/recipes_for_custard_cake-165.html"><DIV align="left"> 
                    CUSTARD:
1/2 cup sugar
6 whole eggs or 12 eggyolks
1 big can condensed milk
1 big can evaporated milk<BR /><DIV>
1 cup water</DIV>
CAKE:
6 eggwhites
1/2 cup sugar
1/4 tsp. cream of tartar
2 cups all purpose flour
1 cup sugar
3 tsp. baking powder
1/4 tsp. salt
1/2 cup oil
6 eggyolks
2/3 cup water
1 tbsp. calamansi juice                  </DIV></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.tastemycooking.com/recipes_for_custard_cake-165.html"><FONT size="3" face="Times New Roman, Times, serif" color="#000000">Instructions</FONT></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.tastemycooking.com/recipes_for_custard_cake-165.html"><DIV align="left"> 
              Caramelize 1/2 cup sugar in baking pan (10x13x2).  Mix  rest of custard ingredients and strain into baking pan with caramelized sugar.  Beat eggwhites into meringue adding cream of tartar and sugar gradually.  In another bowl make a well in dry ingredients and add oil, eggs and liquid.  Beat until smooth.  Add eggyolk mixture into meringue and fold until mixed.  Pour batter on top of custard mixture.  Place pan in baking pan of hot water.  Bake at 350 degrees F. for 40-45 minutes otr until cake is done.  To test, insert a knife and if nothing sticks to knife, custard and cake is done.  Let cool and invert on serving dish.            </DIV></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/7F6EA70F-5A12-4186-8F2A-DA14B5D5408A/blog/" title="blog or email this clip"><img src="http://content7.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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