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Caramelize 1/2 cup sugar in baking pan (10x13x2). Mix rest of custard ingredients and strain into baking pan with caramelized sugar. Beat eggwhites into meringue adding cream of tartar and sugar gradually. In another bowl make a well in dry ingredients and add oil, eggs and liquid. Beat until smooth. Add eggyolk mixture into meringue and fold until mixed. Pour batter on top of custard mixture. Place pan in baking pan of hot water. Bake at 350 degrees F. for 40-45 minutes otr until cake is done. To test, insert a knife and if nothing sticks to knife, custard and cake is done. Let cool and invert on serving dish.
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