Cake with Leche Flan recipe

This delectable twist on the traditional Leche flan recipe is sure to please. Follow these guidelines to make a delicious cake: Firstly, while creating the caramel, avoid the temptation to stir the sugar before the first indication of smoke occurs; if you do, your syrup will become gritty and burn. Secondly, pour the custard gently into the pan to prevent creating bubbles, which will result in a smooth and silky Leche flan. Last but not least, be sure to distribute the chiffon batter evenly over the pan, fully covering the Leche flan filling.

Ingredients:

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

Recipe:

  1. Preheat oven to 350F
  2. Make the Leche flan: Add 1 cup sugar in a heavy saucepan. Mix in the lemon or calamansi juice. Turn heat to medium and caramelize sugar; wait 7–10 minutes until golden brown. Swirl pan a few times. Fill 2 (8×3-inch) round cake pans with batter. Allow caramel to cool fully.
  3. Gently whisk egg yolks, eggs, remaining sugar, and evaporated milk in a large mixing basin. Pour mixture over cooled caramel. Set apart.
  4. In making the chiffon cake, sift the cake flour, baking powder, salt, calamansi juice, and 1/2 cup sugar. Whisk well to combine.
  5. In another bowl, combine egg whites and cream of tartar. Beat by hand or with an electric mixer until frothy. Add sugar slowly and beat until stiff but not dry, 7–8 minutes.
  6. Incorporate gently with a large rubber scraper, careful not to deflate the egg whites. Pour over cooled custard.
  7. A toothpick inserted in the center comes out clean with some moist crumbs attached, around 45 minutes. Invert the cakes onto serving dishes using a little knife. Serve chilled or warm.