Leche Flan Cake

Here’s a detailed recipe for a Leche Flan Cake a decadent Filipino dessert that combines two favorites: leche flan (caramel custard) and chiffon or sponge cake. The result is a two-layered dessert with creamy flan on top and soft cake underneath, often baked together in one pan.

 Leche Flan Cake Recipe (Custard Cake)

🍮 Ingredients:

🔸 For the Caramel:

• 1 cup white sugar

• 2 tablespoons water (optional, for easier melting)

🔸 For the Leche Flan Layer:

• 10 egg yolks

• 1 can (14 oz / 300 mL) sweetened condensed milk

• 1 can (12 oz / 370 mL) evaporated milk

• 1 teaspoon vanilla extract

• Pinch of salt

🔸 For the Chiffon Cake Layer:

• 1 cup cake flour (or all-purpose flour sifted)

• 1 ½ teaspoons baking powder

• ¼ teaspoon salt

• 4 large egg yolks

• ⅓ cup white sugar (for yolks)

• ⅓ cup milk

• ¼ cup vegetable oil

• 1 teaspoon vanilla extract

• 4 large egg whites

• ¼ teaspoon cream of tartar

• ⅓ cup white sugar (for whites)

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🧑‍🍳 Instructions:

Step 1: Make the Caramel

1. In a heavy-bottom saucepan over medium heat, melt 1 cup sugar (and optional 2 tbsp water) until it turns a deep amber color.

2. Quickly pour and swirl the caramel into the bottom of a 9-inch round cake pan (preferably 2.5–3 inches deep). Set aside to harden.

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Step 2: Prepare the Leche Flan Mixture

1. In a large bowl, gently whisk together the egg yolks, evaporated milk, condensed milk, vanilla extract, and a pinch of salt until well combined. Do not beat to avoid bubbles.

2. Strain the mixture through a fine sieve to ensure a smooth flan.

3. Pour over the hardened caramel in the cake pan.

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Step 3: Prepare the Chiffon Cake Batter

Dry Ingredients:

1. In a bowl, sift together cake flour, baking powder, and salt.

Wet Ingredients:

2. In another bowl, whisk the egg yolks, sugar, milk, oil, and vanilla until smooth.

3. Add the dry ingredients to the wet and mix until combined.

Meringue:

4. In a clean bowl, beat egg whites with cream of tartar until frothy. Gradually add sugar and beat until stiff peaks form.

5. Gently fold the meringue into the yolk batter in 3 additions. Use a spatula and fold carefully to keep the batter airy.

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Step 4: Assemble and Bake

1. Carefully pour the chiffon cake batter over the flan mixture in the pan.

2. Place the cake pan inside a larger roasting pan and fill the outer pan with hot water halfway up the sides (bain-marie / water bath).

3. Bake in a preheated oven at 350°F (175°C) for about 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.

   • Cover loosely with foil if the cake browns too quickly.

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Step 5: Cool and Unmold

1. Let the cake cool in the pan for 1 hour, then refrigerate for at least 4 hours (or overnight) to fully set the flan.

2. To unmold: run a knife around the edge of the pan, place a platter on top, and invert carefully. The flan will be on top with caramel syrup running down the sides.

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🍰 Serving Tips

• Serve chilled or at room temperature.

• Optional: garnish with sliced fruits like mango or drizzle with extra caramel.