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Flan Cake

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Submitted by: fugiko81

 

Chiffon cake batter, flavored with orange juice & a little rum, is poured over a custard mixture in a deep pan coated with caramelized sugar.
 

Ingredients

  • Caramel syrup:
  • 1/2 cup granulated sugar
  • Custard:
  • 3 egg yolks
  • 2 whole eggs
  • 1/2 cup sugar
  • 1, 12-oz. can evaporated milk
  • 1 tsp grated orange rind
  • 2 Tbsp rum
  • Chiffon Cake Batter:
  • 3/4 cup sifted cake flour
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 egg yolks
  • 3 Tbsp oil
  • 1 Tbsp. rum
  • 3 Tbsp orange juice
  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 1/4 cup sugar

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Method

Caramelize 1/2 cup sugar a small heavy saucepan or skillet; carefully pour into a 9-inch (about 3 1/2- to 4-inches deep) heart-shaped or round pan, lifting and tilting pan to spread syrup. For custard mixture: Beat together 3 egg yolks, whole eggs, and remaining 1/2 cup sugar; stir in evaporated milk, orange peel and rum. Set aside. To make cake batter, sift flour with 1/4 cup sugar, baking powder and salt. Place in small mixing bowl; make a well in center. Place the 2 yolks, oil, 1 Tbsp. rum, and the orange juice in well. Stir until blended, starting from center. In large deep mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Gently fold batter into whites. Pour the custard mixture into caramel-lined pan. Gently spoon cake batter over flan mixture. Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches about half the depth of the cake pan. Bake at 325 degrees for 50 to 60 minutes, or until cake is done. Cool on rack or chill until ready to serve. Carefully invert onto large serving platter, remove pan and pipe whipped cream rosettes around edges of flan.

 

Notes: The recipe is good for any occasion.

 

Number of Servings: 8-10 servings

 

Submitted by: fugiko81 ()

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