STEP 1.Preheat the oven to 350 degrees fahrenheit. Set the oven rack in the middle.
STEP 2.Prepare a water bath put about 1/3-inch of water into a pan large enough for your round cake pan to take a seat in. Place the water bath into the preheating oven.
STEP 3.For the custard whisk egg yolks and sugar together until combined. Add milk and vanilla and whisk until sugar is totally dissolved. Set aside.
STEP 4.For the cake sift flour, baking powder, and salt into a large mixing bowl.
STEP 5.Grate the orange peel into a little bowl, add egg yolks and sugar (for cake base) and whisk until combined. Add oil, vanilla, and fruit juice and whisk until combined.
STEP 6.Make a well in the flour mixture and pour in the orange juice mixture all at once; whisk until completely smooth.
STEP 7.In a medium mixing bowl, beat egg whites and cream of tartar on high speed until frothy. Gradually add sugar (for meringue) and still beat until soft peaks. Lower speed to medium and continue to beat until stiff peaks, being careful not to overbeat the egg whites.
STEP 8.Gently fold the egg whites into the flour mixture in 3 additions employing a rubber spatula.
STEP 9.Strain the custard into the caramel-lined cake pan, and gently pour the cake batter over the custard. If there are large bubbles, pop them by running a toothpick or the tip of a paring knife through them.
STEP 10.To make the caramel in a small heavy-bottomed pot, heat sugar until it is melted and turns into an amber-colored caramel, stirring only as needed to even out dark spots.
STEP 11.When the caramel is nearly ready, remove the cake pan from the oven, and once the caramel reaches the specified color, immediately pour the caramel into the recent cake pan, tilting the pan around to open up the caramel, ensuring it covers the whole pan surface.
STEP 1.in the water bath and bake for 45-55 minutes until the top of the cake is golden brown.
STEP 12.Remove the cake pan from the water bath and immediately run a thin metal spatula around the cake to release it from the pan.
STEP 13.Make sure that the cake is loose by shaking the pan gently and therefore the cake should move love it is floating on the caramel. Place an outsized serving plate on top of the cake pan and quickly invert the cake onto the plate.
STEP 14.And the thai caramel cake is ready.
calories per serving
174 g Fat89 g Protein225 g Carbs5 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment