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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 12 |
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I would say Flan is one of Filipino traditional dessert, but I love to eat cake too, so I put them together. The sweetness of the flan blend well with the cake..No need to worry about making frosting. Ingredients:
for the caramel |
1 c. sugar |
1/4 water |
for the flan |
6 eggyolks |
1 whole egg |
1 can (14 oz) condensed milk |
1 can (12 - 14 oz) evaporated milk |
for the cake |
2 1/4 c. flour |
2/3 c. sugar |
1 tbsp. baking powder |
1/2 c. oil |
8 egg yolks |
2/3 c. water |
1 tsp. vanilla extract |
8 eggwhites |
2/3 c. sugar |
Directions:
1. For Caramel:
2. Combine sugar and water, mix well. Over medium heat let the sugar be caramelized to light golden brown.
3. Immidiately pour into a round pan with at least 3 depth. Let it cool completely.
4. For Flan:
5. Combine all flan ingredients in a large mixing bowl and with a whisk, beat thoroughly but gently to prevent bubbles.
6. Strain while pouring in to the prepared pan lined with caramel.
7. Set aside and prepare cake.
8. For the Cake:
9. Blend the first 7 ingredients in a large mixing bowl and beat well until lump free.
10. In another mixing bowl, beat the egg whites until frothy, gradually add sugar while continuing beating until eggwhites are stiff but not dry.
11. Fold in eggwhites to the cake batter and pour into the prepared flan mixture. DO NOT TAP the pan.
12. Bake into pre-heated oven 350F by using water bath for 1 hour 20 minutes or until it doesn't wobble anymore. (I usually put tin foil on the cake to prevent from burning)
13. Cool completely before turning the cake upside down into a serving plate.
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