Coco-Mocha Flan Cake
The best of both worlds - airy chiffon cake topped with a creamy leche flan, together in one dessert! This flan is lighter than most Filipino leche flans;
1/2 cup granulated sugar
1/4 cup water
3 large eggs
2 egg yolks
1/2 cup caster (a.k.a superfine) sugar
1 1/2 cups 1% milk
1 cup coconut milk (For a much more pronounced coconut flavor, increase coconut milk to 1 1/2 cups and reduce 1% milk to 1 cup.)
2 tsps vanilla extract
1. Put sugar and water in small saucepan and heat without stirring until it turns a deep, golden brown color. Remove from heat and immediately pour into a large glass baking dish or casserole. Tilt the dish so that the caramel coats the entire bottom surface before it hardens;
2. In a large bowl, beat the whole eggs and egg yolks until foamy. Gradually add caster sugar and beat until thick and light;
3. Heat 1% and coconut milk, then add gradually to the egg and sugar mixture, beating constantly. Stir in vanilla;
4. Set aside while preparing the chiffon batter;
For the Chiffon Cake:
(Recipe from Baker's Manual (p. 105) by Joseph Amendola and Nicole Rees)
Due to the use of vegetable oil, chiffon cakes tend to remain moist when refrigerated, which makes it the ideal cake base for this chilled dessert. Feel free to use any chiffon cake recipe you prefer.
2/3 cup cake flour
1/3 cup Dutch-processed cocoa
2/3 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
4 large eggs, separated
1/4 cup vegetable oil
1/4 cup strong black coffee
1/2 tsp vanilla extract
1. In one bowl, whisk cake flour, cocoa, sugar, baking powder and salt until well combined;
2. Whisk in egg yolks, oil, coffee and vanilla until batter is smooth;
3. In a separate bowl, beat egg whites almost to stiff peak stage. Fold egg whites into the egg yolk mixture in two additions;
To prepare Flan Cake:
1. Preheat oven to 325ºF;
2. Strain flan custard into the caramel-coated dish.
3. Carefully pour or spoon out the chiffon batter over the custard; don't worry - batter will float on top! Use only enough so that the cake will not overflow the pan as it rises during baking;
4. Place dish into a larger baking or roasting pan then place onto oven rack. Pour boiling water around and half-way up the dish;
5. Bake for 25-30 minutes, testing for doneness by inserting a knife through cake and custard. When knife comes out clean, remove cake from oven and let cool.
6. When cooled down, cover with foil or plastic wrap and chill in the refrigerator, preferably overnight;
To serve Flan Cake:
1. Place dish in a larger baking or roasting pan and pour hot water around and half-way up the dish. Let sit for a few minutes;
2. Run a knife around the inside edges then place a large plate over the dish and invert. Cake should slip on to the plate; if not, carefully turn the dish over again and put back into the water-filled pan, replacing hot water if necessary. Repeat.
3. Slice into square portions, spooning caramel sauce from the dish. Serve and enjoy!
Warning this is not mine...I saved it for my future home baking...and if you are interested kindly clickthe link :http://tanglednoodle.blogspot.com/2009/05/happy-birthday-to-meme.html