Recipe. This is a cake not a flan. Tastes like a sponge cake.
Assemble all the ingredients. I found the pan which has recipe on back at the Salvation Army for 50 cents.
You can use pie pan or casserole pan with lower sides. Or even round cake pan.
Topping ideas. I like raspberry. Pick your favorite. Rum raisin sauce coming in another guide.
Pre-heat oven to 350 degrees.
1/4 cup butter = Half stick butter = 2 oz. Should be soft, room temperature.
Sift the flour BEFORE you measure. While cake flour is pre-sifted as you can see, has some lumps.
I started with un-sifted 1-1/2 cups. Notice how much leftover after sifting and then remeasuring.
Separate yolks from egg whites.
Oops. Egg shell in the whites. Save whites for another recipe like meringue.
Grease pan with butter or shortening. Do a better job than me! Be generous as this cake sticks. GREASE PAN WELL!
Flour pan. I made a mess.
Beat eggs yolks, sugar and butter until fluffy and light yellow. Then stir in milk and lemon extract. Add rest of dry ingredients in four batches. Do not over beat.
Pour batter into the pan.
Set timer for 25 minites but check at 20. Mine finish a little early.
Cake will puff up. Don't peak till near end.
Cake is done when golden brown and toothpick comes out clean.
The bottom of the pan creates a cake with an indentation on the top. You can fill with the topping of your choice.
Hope you liked my LOST Nordic Cake Recipe. Please heart it if you did. Cheers!