Flan Cake

For years now, I’ve wanted to make this cake.  Buti nalang I ran into Cusinera’s blog on how to do this.  I’ve been making Leche Flans since I was in high school, and I have sort of perfected it na.. ehem ehem.. hehehe oh well, at least for my loved ones who loves it, perfect sya.. hehehe…  Recently, I have successfully baked a chiffon cake too.  So the thing is how to put it together.

Anyway, since it’s a long holiday, and I want to have a special cake for my birthday, I tried my very own Flan Cake (others call this Custard Cake, Cusinera called it Leche Flan Chiffon Cake).

The result!? UBER YUMMY!! hahahaha…

Okay, I miss my photographer.. hehehehe.. 🙂

Ingredients:  Leche Flan top:

  • 6 egg yolks
  • 1 egg whites
  • 1 can Carnation Evap
  • 1 can Carnation Condensada
  • Few drops of Lemon flavoring
  • White Sugar for caremel

Chiffon Cake:

  • 1 cup All Purpose Flour
  • 2 1/2 tbsp Cornstarch
  • 1/2 cup Sugar (for yolk mixture)
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp salt
  • 1/4 cup oil
  • 4 egg yolks
  • 1/2 cup Cold Water (+ 2 tbsp)
  • 1/2 tsp vanilla
  • 4 egg whites
  • 1/4 tsp cream of tartar
  • 1/2 cup sugar (or less depending on sweetness you like – for meringue mixture)

How to:

  • Mix all ingredients for flan and set aside
  • Prepare baking container by melting the sugar in the pan (put the pan directly on a stove top and wait til sugar is melted and change to caramel color); set aside
  • In a bowl, mix all dry ingredients together (APF, Sugar, Cornstarch, BP and Salt)
  • Make a well, and add liquid ingredients (corn oil, yolks, cold water, vanilla); beat til well mixed; set aside
  • prepare the meringue mixture
  • Beat egg white with cream of tartar til frothy
  • Gradually add the sugar and beat til meringue is glossy and forms peaks
  • Fold in the yolk mixture to the meringue mixture (fold til well mixed)
  • Pour flan mixture to prepared pan (depends on how thick you want your flan to be)
  • Pour the chiffon mixture on top til about 3/4 of the pan (don’t worry they won’t mix, chiffon is light enough that it will float)
  • Prepare water bath (fill a baking tray with water then put the prepared baking pan on a pot stand)
  • Bake at 180 degrees C (preheated) for 40 to 50 minutes or until toothpick comes out dry
  • Let cool for a while
  • Flip the pan on a serving plate
  • enjoy with the family 🙂

Before I end my post, let me share how we enjoyed the cake…

Liam singing “Happy Birthday Mommy.. Happy Birthday Mommy!”
Liam trying the cake before mommy can make a wish.. hehe
Liam helping me blow my candle. 🙂

Happy birthday to me.. 🙂

PS. Apologies for the poor pic quality…  my photographer is not around so Ate Donna have to take pics.  What’s important is we were able to take our moment together. 🙂