The sponge cake or 'bizcochuelo' is a classic in baking, just like the traditional vanilla flan. Both are delicious desserts that don’t necessarily need to be prepared and enjoyed separately. Today, we propose making the original recipe for 'bizco-flan,' a delightful dessert that is simple to prepare, very satisfying, and allows us to enjoy both treats in one. This dessert is perfect for any time of the year and combines the best of sponge cake...
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a loaf pan or English pudding mold, combine the sugar and water.
Heat over low heat until the caramel turns golden brown.
Set aside to cool slightly.
In a bowl, beat the eggs with the sugar.
Add the milk and vanilla essence, mixing everything well.
Beat for approximately three minutes to achieve the necessary texture for the flan.
Using an electric mixer, beat the eggs until they reach the ribbon stage. The mixture should turn a light yellow color and have a consistency that allows you to draw a letter with the batter without it breaking.
Gradually add the sifted flour and gently fold it into the mixture using soft, enveloping motions to avoid deflating the batter.
Pour the flan mixture into the caramel-coated mold.
Carefully pour the sponge cake batter on top of the flan mixture.
Preheat the oven to 180°C (350°F).
Place the mold in a water bath (bain-marie) and bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let it cool.
Refrigerate until fully chilled.
Unmold the bizco-flan and, if desired, decorate with dollops of whipped cream (chantilly cream).
Ensure the caramel does not burn by keeping the heat low and stirring occasionally.
For a smoother flan texture, strain the flan mixture before pouring it into the mold.
Use a water bath to ensure even cooking and prevent the flan from curdling.
Let the bizco-flan cool completely before refrigerating to avoid condensation.
Unmold the dessert carefully by running a knife along the edges to loosen it.
Can I use a different type of milk for the flan?
Yes, you can use whole milk, low-fat milk, or even plant-based milk like almond or oat milk, but it may slightly alter the flavor and texture.
What is the ribbon stage in sponge cake preparation?
The ribbon stage is when the beaten eggs and sugar mixture becomes pale yellow and thick enough to form a ribbon-like trail when drizzled from a spoon.
How do I prevent the sponge cake from deflating?
Fold the flour gently into the batter using soft, enveloping motions to retain the air incorporated during beating.
Can I make this dessert ahead of time?
Yes, bizco-flan can be made a day in advance and stored in the refrigerator until ready to serve.
What is the purpose of the water bath?
The water bath ensures even cooking and prevents the flan from curdling or cracking during baking.
