Maplecorn Flan Cake
BARRY WEINSTEIN On 03-17-95
nonfat, thawed, equivalent to 3 eggs
Nonfat plain yogurt,
sweetened to taste, optional
canned whole kernel corn
Sifted cake flour
or canola oil
Cream of tartar
Whisk egg substitute with nonfat milk, maple flavoring, vanilla and remaining 1/4 cup sugar until smooth. Stir in tapioca and set aside.
Prepare Corn Cake Batter: Drain corn kernels and add water to liquid to make 1/2 cup. Reserve 1/2 of corn kernels and puree remaining half, adding 1/4 cup corn liquid. Combine puree with remaining corn liquid and corn kernels. Re-sift cake flour with 1/4 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 1/2 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.
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 1/3 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.
Preheat 10" round 2" deep baking pan in 350 degree oven while caramelizing sugar. Heat 1/2 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.