Macapuno Custard Cake


14 pcs. eggs
2 ½ c cake flour
1 can evaporated milk
1 can condensed milk
1 bottle macapuno


Combine and sift together the dry ings. And make a well at the center. Separate the eggyolk and pour in a dry mixture and the liquid. Blend thoroughly. Set aside in a separate bowl, beat egg whites. Add cream of tartar and sugar gradually. Fold the meringue into the batter mixture and pour into prepared baking pan with macapuno. Bake for at least 30-40 mins. In 375o F.


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