This is a fluffy orange chiffon cake baked right onto a creamy layer of caramel custard and instead of frosting, it has te creamy layer of caramel. This cake is out of this world. Preheat your oven at 350 degrees Fakgenehight and this cake is being baked in a water bath. To start with the caramel add some sugar in a pan and heat it up until it starts to melt and turns to a nice amber colour. While your caramel is cooking, your cake pan should be heating in the oven so that way then you pout the hot caramel in the pan, it doesn’t cool the caramel too fast.
The second layer os the custard, get four egg yolks in a bowl and some sugar then beat that quickly then add evaporated milk and a little vanilla. Stir that until everything is dissolved then set that aside. The third layer is the cake and this cake is sort of a chiffon cake leavened by whipped egg white but a little denser than the traditional chiffon cake. Sift in cake flour, baking soda and salt in a bowl and set that aside. For the wet ingredients, zest an orange then juice the orange, add two egg yolks then whisk that in.
Add some sugar, tree tablespoon of oil and a touch of vanilla then pour the wet to the dry ingredients and whisk them until you have no more lumps of flour.
Beat some egg whites then add a cram of tartar that will help stabilize the egg whites. Add sugar to the egg whites while beating the mixture until stiff peak. Incorporate the egg white to the base and fold it so that you can preserve the air bubble that will help the cake to rise. Pour the custard into the caramel lined pan then gently pour the batter directly over the custard. Place the pan on a water bath and bake it for around 45 to 50 minutes and the top of teh cake will be nice and golden brown.
Once out of the oven, flip it right away because the cake will shrink once out of the oven as it cools. This cake is so much better when it cools so chill it in the oven for a few hours and then cut and enjoy.
- 1/3 cup sugar
- 4 egg yolks
- 1/2 cup sugar
- 1 + 1/3 cup evaporated milk
- 1 tsp vanilla
- 100 g. cake flour
- 1 + 1/4 tsp baking powder
- 1/4 tsp salt
- 2 egg yolks
- 3 Tbsp sugar (for cake base)
- 3 Tbsp vegetable oil
- Zest of half an orange
- 1/3 cup fresh orange juice (about 1 orange)
- 1 tsp vanilla
- 3 egg whites
- 1/4 tsp cream of tartar
- 3 Tbsp sugar (for meringue)
- Preheat the oven to 350 degrees Fahrenheit. Set the oven rack in the middle.
Prepare a water bath;
- Put about 1/3-inch of water into a pan large enough for your round cake pan to sit in.
- Place the water bath into the preheating oven.
To make caramel;
- Put the cake pan in the hot oven while you’re making the caramel.
- In a small heavy-bottomed pot, heat sugar until it is melted and turns into an amber-coloured caramel, stirring only as needed to even out dark spots.
- When caramel is almost ready, remove the cake pan from the oven, and once the caramel reaches the desired colour, immediately pour the caramel into the hot cake pan.
- Tilt the pan around to spread out the caramel, making sure it covers the entire pan surface.
- If there are large bubbles, pop them with a spatula or a spoon. Set aside to cool.
For the custard;
- Whisk egg yolks and sugar together until combined.
- Add evaporated milk and vanilla and whisk until sugar is completely dissolved. Set aside.
For the cake;
- Sift flour, baking powder and salt into a large mixing bowl.
- Grate the orange zest into a small mixing bowl, add egg yolks and sugar and whisk until combined.
- Add oil, vanilla and orange juice and whisk until combined.
- Make a well in the flour mixture and pour in the orange juice mixture all at once; whisk until completely smooth.
- In a medium mixing bowl, beat egg whites and cream of tartar on high speed until frothy.
- Gradually add sugar and continue to beat until soft peaks.
- Lower speed to medium and continue to beat until stiff peaks, being careful not to overbeat the egg whites.
- Gently fold the egg whites into the flour mixture in 3 additions using a rubber spatula.
- Strain the custard into the caramel-lined cake pan, and gently pour the cake batter over the custard.
- If there are large bubbles, pop them by running a toothpick or the tip of a paring knife through them.
- Place the cake in the water bath and bake for 45-55 minutes until the top of the cake is golden brown.
- Remove cake pan from the water bath and immediately run a thin metal spatula around the cake to release it from the pan.
- Make sure that the cake is loose by shaking the pan gently and the cake should move like it is floating on the caramel.
- Place a large serving plate on top of the cake pan and quickly invert the cake onto the plate.
- Chill in the fridge for at least a few hours until cold before serving.