Ube Chiffon Flan Bundt Cake For Flan: 2 cups sugar 1/2 cup water 12 egg yolks 1 can evaporated milk 1 can sweetened condensed milk 1 tsp vanilla pinch salt For Ube Chiffon Cake: 2 cups all-purpose flour 1 1/2 cups granulated sugar 1 Tbsp. baking powder 1 tsp. salt 2 medium purple sweet potatoes, roasted and passed through ricer, 3/4 cup 1/2 cup vegetable oil 7 large eggs, separated 1 tsp. vanilla extract 1 Tbsp. Ube extract 3/4 cup cold water 1/2 tsp. cream of tartar Make the caramel. Mix sugar and water together in a small saucepan and stir until sugar dissolves. Bring mixture to boil in medium high heat until golden brown in color. Then pour into bundt pan and llanera. Swirl caramel around until it covers the bottom and sides of pan. Set aside to cool. Preheat oven to 325 degrees. Bring a pot full of water to boil needed for bain marie. In a bowl, stir egg yolks. Add both milk and vanilla extract and salt. Stir to combine completely. Pour mixture through a strainer and set aside while you prepare the chiffon cake. In a large bowl, whisk together flour, sugar, baking powder, and salt; set aside.In a medium bowl, place sweet potatoes, add oil, egg yolks, vanilla, ube extract and water; mix to combine. IF UBE IS LUMPY, PASS MIXTURE THROUGH A FINE STRAINER. Add to flour mixture and whisk until smooth. In another large bowl, beat egg whites and cream of tartar using an electric mixer until stiff peaks form. With a rubber spatula, gently fold beaten egg whites into batter just until incorporated. Set aside. Pour about 2 cups of leche flan mixture into the caramel-lined bundt pan. Put the remainder (about 1 cup) into the llanera. Spoon the chiffon cake batter into the bundt pan. DONT WORRY, THE CHIFFON CAKE BATTER WILL STAY FLOATING ON TOP OF LECHE FLAN. Fill only up to 2 inches from top of pan. Pour remaining batter in the llanera. Pour boiling water into a bigger pan that would fit both the bundt and llanera. This is your bain marie, place the cake pans in and bake for 30 minutes. Check doneness of cake by inserting toothpick; the llanera should be ready since it smaller. Take out to cool. The bundt will need another 15-25 minutes. Check doneness by using toothpick. Take out of oven and let cool completely. Cover top with plastic wrap and place in refrigerator to chill at least 4 hours, preferably overnight. To serve, invert onto a plate and enjoy! whenadobometfeijoada.blogspot/2010/11/ube-chiffon-flan-bundt-cake.html
Posted on: Wed, 22 Oct 2014 04:59:23 +0000