Leche Flan Cake

This recipe is challenging compared to the other recipes I have already posted, so i have uploaded photos that might help the beginners.  But I think it is worth the try especially  among my friends who live overseas (outside the Philippines).  The chiffon cake is soft and moist with Leche Flan, a very popular desert (almost staple in parties)  in the country where I live, as topping.

I used a round pan because I don't have a square platter to put the cake if I baked it in a 9 x 9 cake pan.

Pre-heat oven to 350 degrees Fahrenheit.

Caramel

1 cup sugar
1/4 cup water

Melt sugar and water slowly over low heat in a teflon pan until it becomes light golden brown in color and develops a characteristic flavor. DO NOT STIR. Just swirl sugar in the pan. Pour into  9 x9 inch pan  around 3 inches high. Set aside.

Custard

1 big can evaporated milk

8 large egg yolks

1 big can condensed milk

 Combine the ingredients in a small mixing bowl and stir. Pour mixture onto the pan by passing through a strainer. Set aside.

Cake

3 1/4 cups cake flour, sifted

1 tablespoon baking powder

1/4 teaspoon salt

3/4 cup sugar

1/2 cup vegetable oil

6 large egg yolks

3/4 cup water

1 1/4 cups egg whites

1/2 teaspoon cream of tartar

3/4 cup sugar

Sift together cake flour, baking powder, salt and sugar in a large mixing bowl. Make a well in the center and add the oil, egg yolks and water. Stir with a wire whisk until smooth. Set aside.

Beat egg whites and cream of tartar until wave effect forms,

add the sugar gradually and beat until stiff and shiny.

Add egg yolk mixture into the beaten egg whites using the a spatula.

Spoon the mixture over the custard mixture. DO NOT STIR.

Place the pan in a bigger pan filled with 1/4 inch hot water (baine marie method).

Bake for one hour or until done. (When a pick or cake tester inserted in the middle of the cake comes out clean).

Run a knife around the inside of the pan to loosen the custard the the cake. Let cool.

Invert onto a platter.