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leche flan cake recipe

Leche Flan Cake

A light and fluffy chiffon cake topped with a layer of tender and sweet egg custard with a caramel sauce
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine Filipino
Servings 2 cakes

Ingredients
  

  • 2 1/4 cups sugar (divided)
  • 1 teaspoon calamansi juice
  • 2 large eggs (yolks only)
  • 1 cup evaporated milk
  • 2 1/2 cups cake flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 6 egg (separated)
  • 1/2 cup corn oil
  • 2 tbsp calamansi juice
  • 1 1/2 cups sugar (divided)
  • 1/2 tsp cream of tartar

Instructions
 

Instructions for the Leche Flan C

  • Preheat your oven to 350°F.
  • Place 1 cup of sugar in a heavy-bottomed saucepan, then sprinkle it with lemon or calamansi juice then mix them together.
  • Turn the heat to medium and let the sugar caramelize. Make sure to not mix the sugar while it does.
  • Cook the sugar until it is golden brown. This should take about 7 to 10 minutes. Swirl the pan once or twice then pour the caramel into 2 (8x3-inch) round cake pans.
  • Set the pans aside and let the caramel cool completely
  • While the caramel sets, whisk the egg yolks, eggs, remaining sugar, and evaporated milk in a large mixing bowl. Be careful not to create bubbles. Pour mixture over the cooled caramel and let stand. Set aside.
  • Once the ingredients are well mixed, pour the mixture over the cooled caramel and let it stand then set it aside.

Instructions for the Chiffon Cake

  • In a large bowl, sift together cake flour, baking powder, and salt. Add egg yolks, corn oil, ¾ cup water, calamansi juice, and 1/2 cup sugar then mix the ingredients well.
  • Combine egg whites and cream of tartar in another bowl then beat them by hand or with an electric mixer fitted with the whisk attachment until the egg mixture is frothy.
  • Gradually add the remaining sugar and beat the egg mix until it is stiff but not too dry. This should take about 7 to 8 minutes.
  • Gently fold the egg yolk into the egg-white mixture using a large rubber scraper. You'll want to be careful if you want to avoid deflating the egg whites.
  • Pour the batter into the pans over the cooled custard.
  • Bake for 45 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs adhering to it.
  • Cool the cake for around ten minutes then run a knife gently around the pans and invert the cakes onto serving platters.
  • You can serve the cake cold or at room temperature.