Sponge Flan

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Sponge Flan - Cape Malay Cooking & Other Delights - Salwaa Smith It is Summertime and we are blessed with the best and juiciest fruit. Naturally sweet and full of flavour, fruit makes the perfect addition to cakes and desserts. Ingredients: 3 large eggs, separated 1 cup sugar 4 Tbsp milk, boiled and cooled down 3 Tbsp cooking oil 1 cup cake flour 3 tsp baking powder Butter and extra flour for greasing the tins Method: Preheat the oven to 180 degrees Celsius. Grease 2 small or 1 large flan tin with butter and sprinkle flour over the butter for easy removal of the flan, In a dry and clean mixing bowl beat the eggs white till stiff. In a separate mixing bowl mix together the egg yolks and sugar. Mix until creamy and the sugar has dissolved. Add the oil to the milk and stir into the egg mixture. Sift in the flour and baking powder, mix well. Fold in the egg whites. Divide into the 2 small greased flan tins or 1 large flan tin. Bake for 10 minutes at 180 degrees Celsius. Cool slightly in the tin before removing. Leave to cool completely on a wire cooling rack before decorating. Fill with thick home made custard, whipped cream or caramel. Top with fresh fruit. Serve immediately. [caption id="attachment_42534" align="aligncenter" width="490"]Sponge Flan Sponge Flan[/caption] © Cape Malay Cooking & Other Delights Click here for details of where to purchase the NEW Cape Malay & Other Delights Cookbook by Salwaa Smith


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