Caramel Custard Chiffon Cake Recipe

February 28, 2023 Post a Comment

Heart of Mary Caramel Cake from pinoyinoz.blogspot.com

Introduction

This Caramel Custard Chiffon Cake is a delicious and fluffy dessert that is perfect for special occasions or just for a casual dessert after dinner. It is a light and airy cake that is made up of a chiffon cake base and is filled with a creamy caramel custard. The caramel custard is made up of sugar, eggs, and butter that are all cooked together to create a thick and creamy custard. The chiffon cake is light and airy and can be flavored with different extracts or spices to give the cake a unique flavor. The cake is then topped with a layer of caramel and a sprinkle of powdered sugar before it is served. This Caramel Custard Chiffon Cake is a decadent and delicious treat that is sure to please any crowd.

Ingredients

For the chiffon cake:

• 1 ½ cups all-purpose flour

• 2 teaspoons baking powder

• ¼ teaspoon salt

• ¾ cup sugar

• 6 large eggs, separated

• 1 teaspoon vanilla extract

• ½ cup vegetable oil

• ½ cup water

For the caramel custard:

• 4 large eggs

• 1 cup sugar

• 2 tablespoons cornstarch

• 2 tablespoons all-purpose flour

• 2 cups half-and-half

• 1 tablespoon butter

• ¼ teaspoon salt

• 1 teaspoon vanilla extract

For the topping:

• ¼ cup caramel sauce

• 1 tablespoon powdered sugar

Instructions

To make the chiffon cake:

1. Preheat the oven to 350°F. Grease and flour a 9-inch springform pan. Set aside.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large bowl, beat the egg whites until soft peaks form. Gradually add the sugar and continue to beat until stiff peaks form. Set aside.

4. In a separate bowl, beat the egg yolks until light and fluffy. Add the vanilla extract and oil, and beat until combined. Gradually add the flour mixture and water until just combined. Do not overmix.

5. Gently fold the egg white mixture into the egg yolk mixture until just combined. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before filling.

To make the caramel custard:

1. In a medium bowl, whisk together the eggs, sugar, cornstarch, and flour until smooth. Set aside.

2. In a medium saucepan, heat the half-and-half over medium heat until it begins to simmer. Remove from the heat and slowly whisk in the egg mixture. Return to the heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from the heat and stir in the butter, salt, and vanilla extract. Let cool slightly before filling the cake.

To assemble the cake:

1. Slice the cooled chiffon cake in half horizontally. Spread the caramel custard over the bottom layer of the cake and top with the other half. Place in the refrigerator for at least 30 minutes to let the custard set.
2. To serve, top with caramel sauce and a sprinkle of powdered sugar.

Nutrition

This Caramel Custard Chiffon Cake is a decadent dessert that is packed with calories and fat. Each serving contains approximately 430 calories, 20 grams of fat, 57 grams of carbohydrates, and 7 grams of protein. This cake is high in sugar and should be enjoyed in moderation. The cake can be served with fresh fruit or a dollop of whipped cream to add some sweetness and flavor.

Conclusion

This Caramel Custard Chiffon Cake is a light and airy dessert that is packed with flavor. The creamy custard and the sweet caramel topping make this cake a decadent treat that is perfect for any occasion. The cake is easy to make and is sure to be a crowd pleaser. So, if you’re looking for a delicious and impressive dessert, this Caramel Custard Chiffon Cake is the perfect choice.