PROCEDURE

1. Preheat oven to 350℉.

2. Place sugar in an 8x8 inch square pan and heat over low fire until sugar melts and caramelizes.





FOR THE CAKE: SIFT TOGETHER THE CAKE FLOUR AND BAKING POWDER. PLACE 3 TABLESPOONS SUGAR AND EGG YOLKS IN A BOWL, THEN BEAT UNTIL SMOOTH AND LIGHT YELLOW. ADD THE FLOUR MIXTURE AND MILK ALTERNATELY, MIXING AFTER EACH ADDITION. IN ANOTHER BOWL, BEAT THE EGG WHITES UNTIL FOAMY. ADD 3 TABLESPOONS SUGAR LITTLE BY LITTLE WHILE BEATING CONTINUOUSLY. CONTINUE BEATING UNTIL THE EGG WHITE MIXTURE IS STIFF. GENTLY MIX THE EGG YOLK AND EGG WHITE MIXTURES TOGETHER. SET ASIDE.

FOR THE CUSTARD: COMBINE ANGEL KREMDENSADA, EGGS AND VANILLA IN A BOWL, THEN WHISK UNTIL SMOOTH. STRAIN UNTO THE SQUARE PAN WITH CARAMELIZED SUGAR.

1. Pour the cake batter over the custard, the batter should float on the custard. Using a spatula, smoothen the top of the batter carefully. Place the cake pan in a larger pan half-filled with hot water. Bake in a preheated 350oF oven for 40 minutes or until toothpick inserted in the center comes out clean.