Name: Caramel custard chiffon cake recipe by Uma Sarkar at BetterButter
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 8
Ingredients: For Caramel; Sugar 1/3 cup; For Custard; Egg yolks 4; Sugar 1/2 cup; Full fat milk 1+1/2 cup; Vanilla essence 1 teaspoon; For Cake; Cake flour 100 grams; Baking powder 1+1/4; Salt1/4 teaspoon; Egg yolk 2; Sugar ( for cake base) 3 tablespoon; Oil 1/3 tablespoon; Fresh orange juice 1/3 cup; Vanilla 1 teaspoon; Egg whites 3; Sugar 3 tablespoon

ABOUT Caramel custard chiffon cake RECIPE

Top layer is caramel custard and bottom layer is cake.Those who love custard and cake too, it really dosenot get better then this. This was my favourite cake as well and Iam so excited to be able to share it with all of you. It is little bit challenging but try once, I am sure you people love to make this cake again and again.

Instructions

Preheat the oven to 160 degree centigrade
Prepare a water bath. Put about 1/3 inch of water into a pan large enough for round cake pan to sit in. Place water bath into the preheating oven.
To make caramel. Put the cake pan in hot oven while you are making the caramel.
In a small heavy bottom pot , heat sugar until melted and turn into an amber coloured caramel. When caramel is almost ready , remove the cake pan from oven, immediately pour the caramel into hot cake pan, tilting the pan around the entire pan surface.
FOR THE CUSTARD
Whisk egg yolks and sugar togather until combined. Add milk and vanilla and whisk until sugar is completely dissolved. Keep aside.
FOR THE CAKE
Sieve flour baking powder and salt into a large mixing bowl.
Put Orange zest into small mixing bowl, add egg yolks and sugar ( for cake base) and whisk until combined . Add oil , vanilla and Orange juice and mix well.
Make a well in the flour mixture and pour Orange juice mixture all at once whisk until completely smooth.
In a medium mixing bowl, beat egg white on high speed till frothy. Gradually add sugar and beat till soft peak.
Gently fold the egg whites into the flour mixture in 3 addition.
Strain the custard mixture into the caramel lined cake pan and gently pour the cake batter over the custard mixture.
Place the cake in the water bath and bake for 1 hour 10 minutes or till 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 the top of the cake and quickly invert the cake on the plate. It can be a bit challenging to try to invert the cake when hot.
Chill in the fridge for at least few hours and serve chilled.

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