Ingredients
CAKE BATTER
2 1/2 Cup cake flour
3 Teaspoon baking powder
1 Teaspoon salt
1/2 cup vegetable oil
6 Egg yolks
1/4 Cup sugar
1 Cup whole milk
1 Teaspoon lemon extract
MERINGUE
6 Egg whites
1 Cup sugar
1 Teaspoon cream of tartar
YEMA FROSTING
1 Can (354g) evaporated milk
1 Can (392g) condensed milk
6 Egg yolks
Instructions
DIRECTIONS
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.Combine flour mixture and egg white mixture.Slowly add vegetable oil and fold using a rubber spatula.Line or grease cake pan and pour the mixture.Bake in a preheated oven at 347 °F for 40 minutes.
YEMA OR CUSTARD FROSTING
In a shallow pan, combine the condensed milk, evaporated milk and egg yolks.Cook the mixture at low fire, while continuously stirring until the texture becomes thick.
CAKE DECORATION
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
Cooking Tips
Another way of making Custard : Place a metal mixing bowl over a casserole with steaming water, stirring constantly until mixture is thickened.When folding merengue to the batter, do not stir. Cut and fold in a good timing, too slow makes the mixture watery.Put egg whites at room temperature before whipping. Cold egg whites will not peak to foam.All-purpose flour can be a substitute for cake flour , The cake will become a bit granulated.
