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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Filipino

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine ½ cup sugar and ½ cup of water in a frying pan. This will form the latik (caramel topping) layer in the final product. | 2. Caramelize this mixture by stirring constantly over medium heat until it thickens to a thick syrup consistency and turns amber colored. | 3. Pour caramelized sugar syrup into baking pan, and set it aside to cool. | 4. Combine evaporated milk, condensed milk, 3 egg yolks, 2 whole eggs, and 1 tsp vanilla in a sauce pan and stir together. This will form the custard layer. | 5. Cook over low heat stirring continuously until it thickens to a yogurt-like consistency. | 6. Pour the custard over the cooled latik. | 7. At this point start preheating your oven to 350 degrees (Fahrenheit). | 8. Sift the flour, baking powder, salt and 1 cup of sugar together in a medium size mixing bowl. | 9. Make a well in the dry ingredients and add the following in order: oil, 8 egg yolks, orange juice, and 1 tsp vanilla. | 10. Stir this mixture together until smooth. | 11. In another, larger, mixing bowl, combine the egg whites and cream of tartar,. | 12. Whisk the egg white mixture together until it combines and the mixture gets frothy. | 13. Using either a whisk, if you have lots of stamina in your arms, or a hand mixer, continue to rapidly mix the egg whites until peaks begin to form. | 14. Continuing to mix rapidly, slowly add the ½ cup of sugar, just a little at a time. | 15. After sugar is incorporated, continue to mix rapidly until stiff peaks form. | 16. Fold in the yolk mixture to the egg whites until well blended. This mixture will form the chiffon cake layer. | 17. Pour the batter of the chiffon on top of the custard mixture. | 18. Place your baking pan into a larger pan with water; this will allow the cake/custard to steam as it bakes. If your baking pan leaks (for example, if you used a spring-form pan as I did), then you could put it into an oven safe steamer. | 19. Bake and steam in the oven (at 350) for 50-70 minutes until golden brown. When it is done a toothpick inserted at the center of the cake should come out almost clean clean (slightly damp, but no batter or major crumbs). | 20. Remove the cake from the oven and let cool completely before inverting. | 21. Invert after fully cooled; depending on the pan you use, you may notice a depression form in the center; this won't affect the taste, and hopefully someone will comment with a way to avoid it; My only idea is to try using a tube pan, so there is no center to fall. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
water	1/2	cup		0.0	0.0	0.0	0.0
milk	1	can	evaporated fat free	827.5862	19.934	8.2399	85.7811
milk	1	can	sweetened condensed	827.5862	19.934	8.2399	85.7811
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
egg yolk	3			164.22	1.8309	8.0886	13.5354
egg	2			143.0	0.72	12.56	9.51
cake flour	2 1/2	cups		1239.85	267.2528	28.085	2.9455
sugar	1 1/2	cups		402.99	100.79799999999999	0.0	0.0
baking powder	3	teaspoons		7.314	3.8226	0.0	0.0
salt	1	teaspoon		-	-	-	-
oil	1/2	cup		897.9	0.0	0.287	101.96700000000001
egg yolk	8			164.22	1.8309	8.0886	13.5354
orange juice	3/4	cup		83.7	19.344	1.3019999999999998	0.37200000000000005
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
egg white	8			137.28	1.9272	28.776	0.4488
cream tartar	1/2	teaspoon		3.87	0.9225	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.