Delicious Flan Cake Made with an Air Fryer

How to make Flan Cake using an air fryer

• 1

  Make caramel

  Place a pan on the stove, add 3 tablespoons of sugar, 2 tablespoons of water, and stir well. Turn on the stove to high heat and boil until the sugar turns light yellow, then turn off the heat.

  Leave the pan on the stove; the high temperature will continue to turn the sugar a brown color. Quickly pour the caramel into the round cake mold, tilting the mold to spread the caramel evenly.

  

  
• 2

  Mix the egg and milk mixture

  Add 400ml of unsweetened fresh milk, 3 tablespoons of sugar to a pot, place it on the stove and heat it gently while stirring until the sugar dissolves completely.

  Crack 3 eggs into a bowl and beat them.

  Slowly pour the warm milk into the egg bowl, stirring while pouring to combine the mixture.

  To ensure the finished cake is smooth and not lumpy, strain the mixture twice through a sieve.

  

  

  

  
• 3

  Mix the cake batter

  Separate the yolks and whites of 2 eggs into 2 bowls.

  In the yolk bowl, add 2 tablespoons of sugar, 20ml of unsweetened fresh milk, 2 tablespoons of cooking oil, use a whisk to mix the mixture, then add 50gr of all-purpose flour, and use the whisk to stir continuously in one direction until the mixture is well combined, smooth, and thick.

  Finally, add a small packet of vanilla and mix well.

  

  

  
• 4

  Whip the egg whites

  Add 1/4 teaspoon of salt, 1/2 teaspoon of vinegar, and 1 tablespoon of powdered sugar to the bowl of egg whites.

  Using a hand mixer, beat at low speed for about 3 minutes, lift the beaters to see if the egg whites form peaks, and if you turn the bowl upside down without the egg whites falling out, it’s perfect.

  

  
• 5

  Mix the batter with egg whites

  Slowly scoop the egg white cream and mix it with the cake batter. Each time you scoop a spoonful of egg white cream into the cake batter, use the fold method (gently stir in one direction while lifting) to combine before scooping more egg white cream to mix in.

  Once all the egg white cream has been mixed in, sift 15g of cocoa powder into the batter bowl and fold until well combined.

  Note on batter mixing technique:

  When mixing the ingredients together, you should mix very gently or use the fold technique (mix by lifting and flipping from the bottom up) and avoid mixing too vigorously to prevent breaking too many air bubbles, which will cause the cake not to rise beautifully.

  If the batter mixture is too runny and has many air bubbles after mixing, it may be due to incorrect mixing or the egg beating not being done properly. This is the main cause of your sponge cake becoming dense and collapsing after baking.

  Tip for using a whisk to mix the batter:

  If you are not confident with the fold technique, you can use a whisk to gently stir the mixture in one direction. This helps limit the breaking of air bubbles in the batter.

  

  

  
• 6

  Pour into the mold and bake the cake

  Pour the entire egg and milk mixture into the cake mold that has been caramelized, scoop out excess bubbles, then pour in the cake batter, using chopsticks to spread the batter evenly and remove large air bubbles.

  Pour boiling water to the level of the air fryer tray, place the cake tray into the oven at a temperature of 120 degrees Celsius for 50 – 60 minutes.

  After the cake is cooked, let the cake mold cool completely at room temperature, then store it in the refrigerator for at least 4 hours before removing the cake from the mold.

  Tip to know when the cake is done: After baking for 50 minutes, take the cake out and insert a toothpick into it; if the toothpick comes out dry, the cake is done, if it comes out wet, the cake needs to bake longer.

  

  

  

  
• 7

  Product

  The cocoa sponge cake is fluffy and blends with the soft flan that melts in your mouth. The rich, sweet flavor is perfect for dessert, breakfast, or a light snack in between meals.