Leche Flan Cake Recipe – Video

It’s leche flan and a chiffon made into one delicious cake. This leche flan cake or sometimes called custard cake is a sponge cake topped with a favourite classic, creamy, leche flan and golden caramel.

In the Philippines, flan is known as leche flan (the local term for the originally Spanish flan de leche, literally “milk flan”, which is a heavier version of the Spanish dish, made with condensed milk and more egg yolks.

INGREDIENTS

2 1/4 cups sugar, divided

1 teaspoon calamansi juice

egg, yolks only

2 large egg

1 cup evaporated milk

2 1/2 cups cake flour

1 tablespoon baking powder

1/4 teaspoon salt

6 egg, separated

1/2 cup corn oil

2 tablespoons calamansi juice

1 1/2 cups sugar, divided

1/2 teaspoon cream of

COOKING PROCEDURE

Preheat oven to 350°F.

Make the leche flan: Place 1 cup sugar in a heavy-bottomed saucepan. Sprinkle lemon or calamansi juice over and mix. Turn heat to medium and let the sugar caramelize. Do not mix. Cook until golden brown, about 7 to 10 minutes. Swirl pan once or twice. Pour into 2 (8×3-inch) round cake pans. Set aside and let the caramel cool completely.

Whisk egg yolks, eggs, remaining sugar, and evaporated milk in a large mixing bowl, being careful not to create bubbles. Pour mixture over the cooled caramel and let stand. Set aside.

Make the chiffon cake: Sift together cake flour, baking powder, and salt into a large bowl. Add egg yolks, corn oil, ¾ cup water, calamansi juice, and 1/2 cup sugar. Mix well with a whisk.

Combine egg whites and cream of tartar in another bowl. Beat by hand or with an electric mixer fitted with the whisk attachment until frothy. Gradually add remaining sugar and beat until stiff but not dry, about 7 to 8 minutes.

Fold egg-yolk mixture gently into the egg-white mixture using a large rubber scraper, being careful not to deflate the egg whites. Pour into the pans over the cooled custard.

Bake for 45 minutes or until a toothpick inserted in the centre comes out clean with a few moist crumbs adhering to it. Cool for 10 minutes. Run a knife gently around the pans and invert the cakes onto serving platters. Serve cold or at room temperature.

Video by  Yummy PH

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