BEST LECHE FLAN CHIFFON CAKE

Finally!!!!  Here’s my revised Leche Flan Chiffon Cake Recipe.  The first version I’ve posted needed some tweaking and thanks to Betty Q, I have resolved the problem with regards to the chiffon cake layer.  I have used a different Leche Flan recipe this time that doesn’t include the egg whites…I totally much prefer the pure egg yolk version.  I hope you truly enjoy trying out this recipe as this is definitely a “keeper”.

 

BEST LECHE FLAN CHIFFON CAKE

INGREDIENTS:

Leche Flan (Filipino Crème Caramel) Custard Mixture

Betty Q's Basic Chiffon Cake

Toffee~

*  For a rectangle baking pan (22cm x 32cm) – 1 cup sugar

*  For a round aluminium pan (22cm across/6cm depth) – 1/2 cup sugar

 

COOKING PROCEDURE:

Preheat oven at 180C.

IMPORTANT: I’ve used the round aluminium pan and only used 1/2 of the Leche Flan Recipe and Betty Q’s Basic Chiffon Cake.  You’ll have extra cake batter for a large mamon tin.  If you are using the rectangle baking pan, whole quantity for both  recipes and 2x large mamon tins of extra cake batter.

 

1.  In medium-low heat, slowly melt the Toffee-sugar in the baking pan, gently shaking it once in a while to distribute the heat.

 

 

 

2.    When the sugar is halfway melted, stir with a spoon till all the sugar granules are melted.  Set aside and let it cool.  Don’t be alarm if you hear cracking noises from your harden toffee, it’s normal.

 

Top Left & Right: Pour the Custard mixture over the cooled harden toffee .  On top of the Custard Mixture, gently pour in the Cake mixture leaving approximately 2.5cm clearance on top of the round tin.

Bottom Left & Right:    Smooth the surface of the cake batter on the round tin.    For the extra batter, sprinkle some water on the mamon tin and fill it up 3/4 capacity.  Smooth the top surface to eliminate as much bubbles.

Top Left & Right: Prepare your water bath.  The tray have to be bigger than your baking pan.  Use something to raise the bottom of your baking pan, so that it is not in contact with the tray.  Place your baking pan on top of the rack and pour hot water till it is touching the bottom of the baking pan.

Bottom Left & Right:    Carefully place the tray inside the oven, if you can carry the weight.  Another alternative is put the water bath first inside the oven, followed with the baking pan.  I just place the extra mamon tin/s inside the oven where there is enough space for it.  Bake for 45-60 minutes until the top turns into a nice golden colour or alternatively prick with a bamboo skewer in the middle of the cake, if it comes out clean, it means it is cooked.  Once done, remove the baking pan & mamon tin/s from the oven and let them cool down.

~  Using a small knife, carefully run it along the the edge of the cake to loosen it from the baking pan.  Place a large serving plate on top of the baking pan and flip it over, making sure that you’re holding them tightly together.  Refrigerate before serving, cut into individual wedges.

~  To extract your mamon, gently separate the frill edges first from the sides of the tins and with a paring knife slowly detach the lower side parts till you can completely remove the mamon with your fingers.

 

NOTES:

• What more can I say….. just perfect!

• You can compare the old version with this one and you have to agree this looks so beautiful and the chiffon more stable and lighter in texture=) 

• I’ve cooked this twice, first with the rectangular baking tin but I find it too big for our TRIBE’s daily consumption.