251116 maple-corn flan cake

Categories
Vegetables
Cake/cookie
Yield
12 servings
MeasureIngredient
¾ cup Sugar
¾ cup Thawed nonfat egg substitute (equivalent to 3 eggs)
2 cups Nonfat milk
1 teaspoon Maple flavoring
1 teaspoon Vanilla
2 tablespoons Instant tapioca Corn Cake Batter
1 cup Nonfat plain yogurt sweetened to taste (opt.) CORN CAKE BATTER:--
(8 oz.) can whole kernel corn
1 cup Sifted cake flour
¾ cup Sugar
2 teaspoons Baking powder
¼ teaspoon Salt
1 teaspoon Vanilla
1 tablespoon Corn or canola oil
Egg whites
¼ teaspoon Cream of tartar

Preheat 10" round 2" deep baking pan in 350 degree oven while caramelizing sugar. Heat ½ cup sugar in heavy 10" skillet over medium heat until bottom starts to melt. Stir and reduce heat to medium-low. Heat just until golden brown caramel, stirring occasionally. Quickly pour into hot pan (use oven mitts to handle hot pan), tilting pan to spread caramel evenly over bottom. Cool. Whisk egg substitute with nonfat milk, maple flavoring, vanilla and remaining ¼ cup sugar until smooth. Stir in tapioca and set aside.

Prepare Corn Cake Batter. Stir tapioca mixture again to blend, then pour into caramel-lined pan. Carefully pour in Corn Cake Batter.

Place pan in large shallow baking pan and place in 350 degree oven.

Pour hot water into larger pan to reach about ⅓ up side of round cake pan. Bake about 45 minutes or until wood pick inserted in center comes out clean. Cool 15 minutes on rack. Loosen sides and turn flan cake upside down onto large serving platter. Serve with nonfat yogurt. Makes 12 servings. Each serving contains about: 187 calories, 242 mg sodium, 1 mg cholesterol, 2 grams fat, 39 grams carbohydrates, 5 grams protein, 0.14 gram fiber.

CORN CAKE BATTER: Drain corn kernels and add water to liquid to make ½ cup. Reserve ½ of corn kernels and puree remaining half, adding ¼ cup corn liquid. Combine puree with remaining corn liquid and corn kernels. Re-sift cake flour with ¼ cup sugar, baking powder and salt in bowl. Make well in center and add corn mixture, vanilla and oil. Stir until blended. Beat egg whites with cream of tartar until foamy. Slowly add remaining ½ cup sugar, beating until soft, smooth peaks form. Add half of whites to batter and fold until completely blended. Fold in remaining whites just until blended. Use batter immediately. Submitted By BARRY WEINSTEIN On 03-17-95

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