Leche Flan Cake

Leche Flan Cake is a delicious Filipino dessert also known as Custard Cake. It is a caramel custard or leche flan on a light and fluffy sponge cake makes it two in one dessert.

This is my first time making Leche Flan Cake and it was a success. I was just going to make leche flan and a chocolate cake for the holiday but then decided I want to make it more special so why not make Leche Flan Cake the easier way. Instead of adding the cake mixture on top of the raw flan mixture, I decided to steam bake the flan first before adding the cake mixture then back to the oven.

This Leche Flan Cake recipe is worth a try. It is so creamy rich,delicious and great for parties or pot lucks. Make it a day before, refrigerate and serve cold. Check related recipes below by clicking the name link to see complete recipe.

For the Caramel

1 cup sugar

Using a circular baking pan, heat and pour in sugar. Cook over medium-low heat until the sugar melts or turns into caramel. Do not mix. Cook until golden brown.

Custard Ingredients

5 egg yolks
1 cup evaporated milk
1 cup condensed milk
1/2 tsp lemon rinds

Custard Instructions

Pre-heat oven to 350 degrees.
Beat egg-yolks in a mixing bowl.
Add evaporated milk, condensed milk and lemon rinds. Stir until the ingredients is properly distributed.
Strain mixture and gently pour on the baking pan with caramel.
Place the flan pan in a larger baking pan half filled with water.
Bake for 30 to 45 minutes or until flan is fully cooked.
Remove baking pan from the oven and allow to cool.

Cake Ingredients

1/2 cup sifted cake flour
1 tsp baking powder
1/2 cup sugar
6 egg yolks (save egg whites for meringue)
1/4 cup evaporated milk with 1/4 water
1/3 cup cooking oil
1 tsp lemon rind

Meringue Ingredients

1/2 tsp cream of tartar
1/2 cup sugar
6 egg whites

Instructions

Sift flour and baking powder.
In a mixing bowl, beat egg yolks for about 2 minutes.
Gradually add cake flour, sugar, oil and milk diluted in water. Mix well with a whisk.
Add lemon rind and beat until texture is smooth. Set aside.
Combine egg whites and cream of tartar in a bowl. Beat using an electric mixer until frothy.
Gradually add sugar and beat until stiff but not dry for about 5 minutes.
Fold egg-yolk mixture gently into egg-white mixture using a large scraper. Careful not to deflate egg whites.
Pour into the pan over cooled custard and bake for 45 minutes or until cake is fully cooked.
Allow the Leche Flan Cake to cool or refrigerate overnight.
Run a knife gently around the pan and invert cakes onto serving platter. Enjoy!