Leche Flan Cake

This is a delicious different take on the classic leche flan. Follow these pointers for a great cake: First, when making the caramel, resist the urge to stir the sugar before the first sign of smoke appears; if not, your syrup will become grainy. Second, for smooth, silky leche flan, pour the custard slowly into the pan to avoid bubbles. Last, remember to spread the chiffon batter evenly around the pan, covering the leche flan completely.

Prep Time: 30 mins

Cooking Time: 55 mins

Ready In: 1 hr 25 mins

Yield: 2 (8-inch) cakes

Cuisine: Filipino


  • 2 1/4 cups sugar, divided
  • 1 teaspoon lemon or calamansi juice
  • yolks from 6 large eggs
  • 2 large eggs
  • 1 cup evaporated milk
  • 2 1/2 cups cake flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 6 large eggs, separated
  • 1/2 cup corn oil
  • 2 tablespoons calamansi juice
  • 1 1/2 cups sugar, divided
  • 1/2 teaspoon cream of tartar


  1. Preheat oven to 350°F.
  2. 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 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 caramel cool completely.
  3. 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.
  4. 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.
  5. 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.
  6. Fold egg-yolk mixture gently into egg-white mixture using a large rubber scraper, being careful not to deflate the egg whites. Pour into the pans over the cooled custard.
  7. Bake for 45 minutes or until a toothpick inserted in the center 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.


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