Custard Cake Recipe

Custard Cake 
180C third rack (Baine Marie)
Yields 2 8 inch round pan
Baking time: 30- 35 minutes

Ingredients:

Caramel/Toffee
1/4 cup sugar in each baking pan and let it cool.

Custard
6 egg yolks
1 small can condensed milk
1 small can evaporated milk
1 tsp vanilla

Batter
2 1/4 sifted cake flour
3/4 cup white sugar
1 tsp salt
3 tsp baking powder

7 egg yolks (large size egg)
1/2 cup vegetable oil
3/4 cup water (less 1 tsp)
1 tsp vanilla extract

Meringue
7 egg whites
pinch of salt
1 tsp Cream of Tartar
3/4 c white sugar

Procedure:
1. Melt the sugar in the pans and let cool.
2. Beat the gg yolks add the condensed milk, evaporated milk and vanilla. 
3. Strain and pour in the two baking pans.
4.  Sift cake flour, white sugar, salt, baking powder. 
5.  Mix the egg yolks, oil, water and vanilla and add to the dry ingredients. Beat till well combine and the batter becomes smooth.
6.  Whip the egg whites, salt, cream of tartar until it looks frothy hen gradually add the sugar and continue whipping until it forms soft curled peak.
7.  Add the meringue to the batter by folding gently until no visible streaks or have even color.
8. Pour in two baking pans and tap the pan to remove bubbles. 
9. Bake at 180C  Baine marie for 30 minutes or until you achieve the golden brown color and the middle part springs back to the touch. Toothpick should come out clean.

Note:

I ran the knife on the edge and invert the pan and put it in the plate after I take it out of the oven.