Ingredients
1cupsugar
1cancrema table cream
2eggs
½cupcondensed milk,sweetened
½cupmilk
¾cupwhipping cream
vanilla
2eggs,separated
1½tbspsugar
3tbspmilk
2tbspoil
¼cupflour
1tbspcocoa powder
1tbspcornstarch
¼tspbaking powder
¼tspbaking soda
Preparation
Preheat the oven to 340 degrees F.
Prepare the caramel by melting the sugar until brown and adding the table cream. Mix and pour in a bundt pan.
To prepare the fan, use a whisk or a blender to mix all the ingredients together. Strain, then pour over the caramel.
Next, begin the chiffon cake by separating the eggs and whisk the egg whites with salt and sugar until stiff peaks form.
Mix the egg yolks with the sugar until pale in color, then add the milk and oil.
Mix all the dry ingredients together and add to the egg mixture. Mix thoroughly until incorporated.
Fold in the egg white mixture and pour over the flan mixture.
Place in a water bath and into the oven for 40 to 50 minutes. Then, refrigerate for at least 4 hours.
Once you’re ready to serve, place in a hot water bath for 5 minutes to melt the caramel.. Flip the cake over onto a plate, garnish with chocolate or fruits, and enjoy!
