AuthorBiteSizedIndulge in the tropical taste of langka upside down cake, featuring sweet, caramelized jackfruit atop a moist, buttery base. Every bite combines exotic fruit with rich cake, making it perfect for any occasion.
In a saucepan over medium heat, combine butter, dark brown sugar. Mix until the brown sugar melts and has slightly thickened.
Transfer the caramel mixture to a baking pan. Arrange the langka slices according to preference, then set it aside.
Sift together cake flour, baking powder, baking soda, and salt in a large clean bowl, and set aside.
In a bowl, cream the butter and granulated sugar. Mix until light and fluffy. Add the sour cream, vanilla extract, and milk. Mix until well combined.
Gently add the dry ingredients and mix well.
Whisk the egg whites until stiff peaks. And fold it into the batter.
Pour the cake batter into the pan with caramel and cover with foil. Bake in a preheated oven at 180°C/350°F for 40 minutes. When done, let it rest and cool down.
Turn the pan upside down over a serving plate. Serve immediately.
Ingredients
Directions
In a saucepan over medium heat, combine butter, dark brown sugar. Mix until the brown sugar melts and has slightly thickened.
Transfer the caramel mixture to a baking pan. Arrange the langka slices according to preference, then set it aside.
Sift together cake flour, baking powder, baking soda, and salt in a large clean bowl, and set aside.
In a bowl, cream the butter and granulated sugar. Mix until light and fluffy. Add the sour cream, vanilla extract, and milk. Mix until well combined.
Gently add the dry ingredients and mix well.
Whisk the egg whites until stiff peaks. And fold it into the batter.
Pour the cake batter into the pan with caramel and cover with foil. Bake in a preheated oven at 180°C/350°F for 40 minutes. When done, let it rest and cool down.
Turn the pan upside down over a serving plate. Serve immediately.
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