Filipino Custard Chiffon Cake - cooking recipe

Ingredients

1/2 cup sugar
1/2 cup water
1 (12 ounce) can fat-free evaporated milk
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla
3 egg yolks
2 eggs
2 1/2 cups cake flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup oil
8 egg yolks
3/4 cup orange juice
1 teaspoon vanilla
8 egg whites
1/2 teaspoon cream of tartar

Preparation

Combine 1/2 cup sugar and 1/2 cup of water in a frying pan. This will form the latik (caramel topping) layer in the final product.
Caramelize this mixture by stirring constantly over medium heat until it thickens to a thick syrup consistency and turns amber colored.
Pour caramelized sugar syrup into baking pan, and set it aside to cool.
Combine evaporated milk, condensed milk, 3 egg yolks, 2 whole eggs, and 1 tsp vanilla in a sauce pan and stir together. This will form the custard layer.
Cook over low heat stirring continuously until it thickens to a yogurt-like consistency.
Pour the custard over the cooled latik.
At this point start preheating your oven to 350 degrees (Fahrenheit).
Sift the flour, baking powder, salt and 1 cup of sugar together in a medium size mixing bowl.
Make a well in the dry ingredients and add the following in order: oil, 8 egg yolks, orange juice, and 1 tsp vanilla.
Stir this mixture together until smooth.
In another, larger, mixing bowl, combine the egg whites and cream of tartar,.
Whisk the egg white mixture together until it combines and the mixture gets frothy.
Using either a whisk, if you have lots of stamina in your arms, or a hand mixer, continue to rapidly mix the egg whites until peaks begin to form.
Continuing to mix rapidly, slowly add the 1/2 cup of sugar, just a little at a time.
After sugar is incorporated, continue to mix rapidly until stiff peaks form.
Fold in the yolk mixture to the egg whites until well blended. This mixture will form the chiffon cake layer.
Pour the batter of the chiffon on top of the custard mixture.
Place your baking pan into a larger pan with water; this will allow the cake/custard to steam as it bakes. If your baking pan leaks (for example, if you used a spring-form pan as I did), then you could put it into an oven safe steamer.
Bake and steam in the oven (at 350) for 50-70 minutes until golden brown. When it is done a toothpick inserted at the center of the cake should come out almost clean clean (slightly damp, but no batter or major crumbs).
Remove the cake from the oven and let cool completely before inverting.
Invert after fully cooled; depending on the pan you use, you may notice a depression form in the center; this won't affect the taste, and hopefully someone will comment with a way to avoid it; My only idea is to try using a tube pan, so there is no center to fall.