Custard Cake / Flan Cake
Custard Cake / Flan Cake. Custard Cake resembles a chiffon cake with a topping of sweetened milk and egg mixture known as custard. At first glance, this could be mistaken as a giant Leche Flan because the topping resembles one. The topping of this cake is definitely Leche flan and the only distinction is the soft cake below. Custard Cake About this Recipe – Caramel Custard. Popularly known as Caramel Custard cake or cake with leche flan. Make Custard Cake / Flan Cake using 21 ingredients and 14 steps quickly.
Ingredients
-
You need of Sponge Cake Layer
-
Prepare of Meringue
-
Prepare 3 of eggwhites
-
Prepare 1/8 tsp of cream of tartar
-
You need 1/4 cup of powdered sugar
-
It’s of Sponge base
-
It’s 3 of egg yoks
-
It’s 1/2 cup of powdered sugar, shifted
-
You need 1/4 cup of oil
-
Prepare 1/4 cup of water
-
Prepare 1 tsp of vanilla extract
-
It’s 1 cup of cake or all-purpose flour
-
It’s 1/2 tsp of salt
-
Prepare of Custard Layer
-
It’s 8 of egg yolks
-
Prepare 1 1/2 cup of evaporated milk
-
It’s 1/2 cup of sweetened condensed milk
-
Prepare 1 tsp of vanilla extract
-
You need 1/8 tsp of salt
-
You need of Caramel Layer
-
It’s 1/2 cup of granulated sugar
Steps
- Make a caramel. Pour the sugar on a skellet and let it melt until liquid on medium heat..
- Pour your caramel into your baking pan. Use a round 8 inch baking pan for this recipe..
- In a separate bowl. Mix all the custard ingredients until smooth..
- Pour the custard mixture into the baking pan with caramel. Dont mix!.
- Make the base for the sponge cake. In a bowl, mix the powdered sugar with the egg yolks until smooth. Then add the oil, water and vanilla. Mix well..
- Add the shifted flour and salt. Mix until you dont see any white powder left. Dont overmix..
- Make the meringue in a separate bowl. Beat the eggwhites, powdered sugar and cream of tartar until soft peak..
- Take 1/3 of the meringue and mix by folding the into the sponge base. Fold the rest 1/3 at a time..
- Pour the sponge cake on top of the custard mixture. Don't mix!.
- Cover the pan with aluminum foil to keep the water from the cake..
- Steam for 50 minutes. Check if the sponge cake layer is cooked using the toothpick test. Steam for another 10 minutes if the sponge cake layer is still wet..
- Once done steaming, remove the pan from the oven and carefully remove the foil so to not drop some water on to the cake. Immediately run a knife around the side of the cake to release it from the pan..
- Use a serving plate that can accommodate the size of your custard cake. Place it on the pan and quickly but carefully flip the pan and plate together. Quickly so not to spill the caramel..
- Let it cool for a few minutes at room temperature. Chill before serving..
The flan layer needs the entire time to bake; although the cake layer may be done earlier, the flan still needs the full bake time to set up. To ensure that the cake and flan are baked and set, be sure to follow the baking, cooling and refrigeration times set in this recipe for success. Serve the Chocoflan with additional caramel topping, if. Smooth and creamy custard /flan on top with soft, moist, and fluffy cake base. Written Recipe and tips at: https://www.pin.
