This Orange Creme Caramel Cake is out of this world amazing. It is two of my favorite things in one: creme caramel and an orange chiffon cake. There are three steps to making this zesty, sweet, custardy cake!
Caramel, Custard, Chiffon Cake
First, Caramel
Preheat the oven to 350 degrees. The cake is going to bake in a water bath. You can use a 6 inch or 8 inch cake pan to make this. Begin by creating the caramel. In a small sauce pan on medium heat, melt the sugar and lemon juice until it reaches a medium color. I like my caramel to reach a medium in richness but If you like it darker and richer in color and flavor, just cook it longer. Note: Be careful not to burn the caramel because it will turn very bitter. Keep an eye on it. Once the caramel is done, pour it in the cake pan and spread to coat the pan evenly. Set the pan aside to allow the caramel to set.
Second, Custard ( *note recipe has been updated to make the custard ratio the same as the cake*)
In a large bowl, add the egg yolks, condensed milk, and evaporated milk and whisk. Add 1 tablespoon of orange juice and vanilla paste and whisk until everything is incorporated.
Third, Chiffon Cake
In a medium size bowl, 4 tablespoons of unsalted butter ( or three tablespoons of any neutral oil), 1/4 cup of orange juice, 4-6 tablespoons of sugar ( this depends on how sweet you want the take to be), 1/4 teaspoon of salt, 3 egg yolks, vanilla paste or extract, 1 teaspoon of orange zest and whisk well. Sift cake or all purpose flour and baking powder into the wet ingredients and whisk until smooth and lump free.
In a separate large bowl whisk by hand or with an electric stand mixer, 5 egg whites with 1/4 teaspoon of cream of tartar until you get stiff peaks.
Fold ( do not whisk) in the whipped egg whites into the cake batter in two parts using a rubber spatula until fully incorporated.
Assembling the Orange Creme Caramel Cake
Pour in the custard over the set caramel. Then pour in the cake batter slowly over the custard. Do not worry about the custard and cake batter mixing. The cake batter is lighter than the custard and will float. If there are any visible large bubbles, poke it with a tooth pick. Place the cake pan in a baking pan that’s at least 1-inch thick for the water bath. Bake the cake for 45-55 minutes at 350 F or until the top of the cake is golden and a tooth pick inserted comes out clean.
Once the cake has baked, use a knife to scrape the edges of the cake and flip the cake onto a large plate. Place the cake in the fridge for at least 2- 4 hours to set.
I hope you enjoy this delicious orange creme caramel cake! Please let me know if you have any questions.
| Cook Time | 50 minutes |
| Servings |
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- 1/2 cup Sugar
- 1/2 teaspoon lemon juice
- 1 teaspoon water optional but this helps the Carmel not crystalize
- 5 egg yolks
- 3/4 cup sweetened condensed milk
- 1 &1/2 cup evaporated milk ( heavy cream or milk)
- 1 teaspoon vanilla paste or extract
- 1 tablespoon fresh orange juice
- 3 egg yolks
- 5 egg wites
- 1 cup cake flour
- 1/4 teaspoon salt
- 1 & 1/2 teaspoon baking powder
- 1/4 teaspoon cream of tartar
- 1/4 cup orange juice juice of 1 orange
- 1 teaspoon orange zest
- 4 tablespoons unsalted butter ( or any neutral oil)
- 4 tablespoons Sugar
- 1 teaspoon vanilla paste or extract
Ingredients
Caramel
Custard
Chiffon Cake
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Hi!
How much water do you use for the water bath when baking the orange creme caramel cake?