Cece's Custard Cake

Yummy dessert!

Baking cake gently using a water bath method.

Custard/Leche Flan on top  and soft mamon cake at the bottom

Baked cake!

Caramel:

1c. sugar

1/4c. water

Custard:

6 eggs at room temperature

1 can condensed milk(13-14 oz)

1 can evaporated milk

1/2 c. sugar

Cake:

6 egg yolks at room temperature

1/2 c. sugar

1- 1/2 c. cake flour, sifted

1t. baking powder

1/2c. milk diluted(1/4c. milk mix with 1/4 c. water)

1t. finely grated lemon rind

Meringue:

6 egg whites at room temperature

1/2t. cream of tartar

1/2 c. white sugar

Caramel:

1. Preheat oven to 350F(180 C). prepare a 9 inch round pan.

2. In a heavy deep saucepan,combine water and sugar(don't stir) over a medium heat until dissolved. 

3. Brushing  down sides of pan with pastry brush dipped in cold water.

4. Bring to boil over medium- high heat for 8-10 minutes or until dark amber.

5. Immediately pour onto prepared pan. Set aside.

Custard:

1. In a bowl,mix egg yolks and sugar, do not beat.

2. Stir to blend or until sugar dissolved.

3. Strain through a sieve into caramelized pan . Set aside.

Cake:

1. In a bowl, mix egg yolks and gradually add sugar beating the mixture until light and lemony  color.

2. Add flour alternately with diluted milk (beginning and ending with flour)

3. Add grated lemon zest.Beat until smooth  and no lumps, set aside.

Meringue:

1. Using an electric mixer, beat egg whites until frothy, add cream of tartar beat until soft peaks forms.

2. Add sugar gradually beat until stiff and glossy.

3. Gently fold meringue to the cake mixture until well blended,scrape the bottom of the bowl as you fold.

4.Pour over custard. Do not stir!

5.Place cake pan in a roasting pan half filled with hot water.

6.Bake for an hour or until toothpick comes out clean.

7. Transfer pan(roasting pan) to rack. Let cool until room temperature. Remove cake pan from water and let   

    it cool completely.

8. Run a knife around the edges of pan. Invert into serving platter. Chill before serving!

Easy Lemon Pound Cake

Yummy lemony moist cake!

Ready for icing.

Reliable cake mix,always Duncan Hines!

Adding lemon zest!

Incorporating eggs.

Ready for the oven.

Moist,lemony easy pound cake recipe that's right for my budget!

Preheat oven to 350 F,grease and flour 10"tube pan.

Combine cake mix,instant pudding, eggs,water,oil in a large bowl beat at medium speed with an electric mixer.Pour into a pan.Bake at 350F for 50-60 minutes or until toothpick inserted into the center comes out clean.Cool in pan for 25 minutes. Invert into heat resistant plate.Drizzle icing.Enjoy!

For the glaze icing: 1c. powdered sugar add a tablespoon at a time of milk,mix until thin enough to drizzle on a cake. 

GMA Sam Champions Coconut Cupcakes

baked coconut cupcakes

sifting dry ingredients

creaming butter and sugar

mixing

this is the right texture of the batter

adding room temperature egg whites

divide batter equally using an icecream scooper

iced and uniced cakes

roll in flaked coconut

This is so moist and delicious and is made with three kinds of coconuts and packs with lots of flavor. The first time we baked it into 2 layers -8 inches cakes and was gone for 2 days!This is a cupcake version will make 24 regular size  cupcakes or 14 Texas jumbo cupcakes.I put some filling in the middle of the cupcakes, by cutting the top off and scooping about a teaspoon of cake, then add the frosting coconut filling then put back the top part and ice it with a star tip and roll in more coconut.The frosting is so good.I tweaked a little bit from the original recipes and used  unsalted butter instead of shortening.This could be a very good birthday cakes too!


For the cake:

1 1/2 sticks unsalted butter,softened
2c. white sugar
6 egg whites
2 1/4c. cake flour
2t. baking powder
1/2t. salt
1t. coconut extract
1c. unsweetened coconut milk
1c. flaked coconut

For the icing:

2 sticks  butter
1 1/2 lb. powdered sugar
1t. coconut extract
4-5 T. coconut milk
1 1/2c. flaked coconut

For  Garnish:

1 1/2- 3 c. flaked coconut (to cover the cake)

In an electric mixer,beat butter with sugar for about 3 minutes until light and fluffy.Slowly add the egg whites until all incorporated.Sift  cake flour,baking powder and salt. Add the flour mixture and the butter mixture until all incorporated but don't over mix.Add coconut extract and coco milk mix until combined.Add 1c. coconut flake, mix with spatula. Divide batter into the muffin pans. Bake into a preheated oven 350 for 30-35 minutes.Until golden brown but firm to touch.Let cool in a wire rack completely.

For the Icing:

Cream butter and powdered sugar mix it with a paddle beat it until light and fluffy. Add the coconut extract and coconut milk.In a separate bowls, combine 2c. of frosting and 1 1/2 c. of coconut flakes. set aside(this is for the coconut filling inside the cupcakes.When ready to ice,cut the top of the cupcakes and scoop some  of the middle cakes,fill the hole with the coconut icing filling use a pastry bag. Put the muffin top back and ice it using a big star tip and roll it with more coconut flakes.