Monday, December 6, 2010

BEST LECHE FLAN CHIFFON CAKE

BEST LECHE FLAN CHIFFON CAKE (2)© BUSOG! SARAP! 2010

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

 

BEST LECHE FLAN CAKE INGREDIENTS© BUSOG! SARAP! 2010


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.

TOFFEE BASE:

SUGAR CARAMEL STEP1© BUSOG! SARAP! 2010

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

SUGAR CARAMEL STEP2© BUSOG! SARAP! 2010

~  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.

LAYERING:

BEST LECHE FLAN CHIFFON CAKE STEP3-6© BUSOG! SARAP! 2010

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.

BAKING:

BEST LECHE FLAN CHIFFON STEP7-10© BUSOG! SARAP! 2010

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.

BEST LECHE FLAN CHIFFON CAKE © BUSOG! SARAP! 2010

~  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. 

29 comments:

  1. I'm not a big flan fan -- too eggy for me -- but this might fit the bill!

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  2. althea, this looks so scrumptious! i'm a hesitant baker, but will make this for sure!

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  3. @Annie~ it's only the prep that is a bit fiddly but the cooking stage is a breeze=) If I can bake this, anybody can...am still a novice when it comes to baking.

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  4. This is gorgeous. It is now on my "to make" list

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  5. WOW! This looks so sinfully good! Thank you for the recipe. I'd have to try it out!!

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  6. by the looks of it, i concur that this is the best leche flan chiffon cake ever! my aunt used to make this too and your pictures reminded me of her!

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  7. This has been on draft since...forever...say 3 years since a reader emailed me about it. heheh.

    You have convinced me to finally make it. It looks beautiful and perfect.:)

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  8. Wow! This sounds like an awesome recipe. I am going to have to definitely try this for my holiday dinner! Thanks for sharing.

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  9. This reminds me of my childhood favorite! I just made leche flan the other day. I will try this next time.

    Does the custard stay separated with the cake batter mix when you are pouring it?

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  10. @Charlotte~ the chiffon batter floats on top of the custard layer, just take care when you pour or ladle the chiffon batter when you do the layering=) Thanks for visiting...

    @Recipes Club~ You have to definitely try it, most people when they see this dessert spins out because of the custard layer on top=) Thanks for visiting also...

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  11. Thank you much for sharing this recipe. I made these twice now and it's always perfect! The second one I substituted 1/2 cup of cocoa powder and I added 1 tbsp of instant coffee to the water (i put a bit of hot water first to melt to coffee). It's delicious and heavenly! Not a single crumb left to share to friends ( I should say to brag about... LOL). Thanks for keeping my faith in the kitchen :) I can finally say that I can bake!

    Regards,
    Michelle
    Alberta, Canada

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  12. @Michelle~ You are so welcome=) and thankyou also for leaving a comment on your adventure on trying this recipe out, so happy that you find it so delicious (like me, it's so YUM). I will post more on baking in the near future=)

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  13. SO I WILL COOK NG LECHE FLAN FIRST?

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  14. @joejen~ just mix together the leche flan mixture....so cooled melted sugar/pour in uncooked leche flan/layer on top your uncooked sponge batter...then cook =)

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  15. Hi! This is such a wonderful recipe and Im excited to try it! I just want to ask if I will allow it to cool completely in the pan before removing it? I'm afraid the custard might stick on the pan.

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  16. @Anoymous~ When I make this, I always let it cool down (cool to touch) because the leche flan layer is a bit too fragile when it is still warm/hot. I've cooked this a couple of times now and never had any custard stuck on my pans, sometimes there's some bit of melted sugar still stuck on the pan but it won't hurt your cake overall =)

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  17. thanks for sharing these recipes. i've tried 3x already and it just gets better everytime. always a big hit! cheers!!!

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  18. I made this yesterday for a small gathering I had and it was a complete hit! Everyone loved it! The only thing I would change is perhaps make the flan and cake a little less sweet - maybe half condensed milk and half evaporated, along with the regular milk, for the flan. The toffee drips into the flan and cake and it becomes really cloyingly sweet. However, the cake was still really delicious; the sweetness is just my personal preference.

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  19. @Anonymous~ glad you like the recipe, and thanks for the input. I love people who leaves comments about Busog! Sarap! recipe outcomes from their kitchen and how they like it or have/will adjusted it to their taste. I think it's useful information for other people to read =)

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  20. Thank you for a really awesome recipe, made this last night and everyone loved it. I made 1/2 recipes of both the Leche Flan and Chiffon Batter and baked in a 9" Square Pan. It was perfect. Thanks Again.

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  21. hello, taga san kau sa Australia? taga Darwin kasi ako.. thanks

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  22. Omg! ThAnk you for this recipe! I baked this for my birthday and it was awesome. I had some left over batter and made mamon out of it . Delish yummyyyyyy

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  23. Hi, plz can you reply to this question asap as I need to make this cake for my husbands 40th bday. He loved it when he ate it from Costco. What I see is that the cake looks dry in one of your pics n quite wet in the other. The one eaten was moist n wet with tres leche milk . Would your cake also get wet once turned over . If not .... Can I soak it with milk n then turn it?

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  24. Hi Ace, Leche Flan Cake is totally different from Tres Leche Cake. Leche Flan Cake just have enough melted syrup to soak into the chiffon cake...it will turn gluggly if you try to soak the cake with milk, as chiffon cake is delicate than butter cake which Tres Leche Cake is compose of.

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  25. I love Leche Flan Chiffon Cake any time esp. for special occasions. Thanks for the kind mention. I have to give proper attribution to Malou Nievera of www.SkiptoMalou.net who shared her recipe with me. Thanks, Malou. Glad we can all share and inspire each other. Happy Holidays!

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    Replies
    1. Of course! Thanks for letting me know Ate ElizabethQ =) Glad she shared it with you and you pass it on and in turn I passed it on too! Naku...Belated Merry Christmas & Happy New Year, Ate =)

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