SugaryWinzy Leche Flan Caramel Custard Chiffon Cake
Leche Flan Caramel Custard Chiffon Cake
Prep Time
1 hr 20 mins
Cook Time
1 hr
Total Time
2 hrs 20 mins
 
Luscious leche flan aka caramel custard on a light and fluffy chiffon cake is a unique and delicious cake that gives you the best of both worlds.
Course: Dessert
Yield: 10 servings
Author: SugaryWinzy
Ingredients
For the caramel, heat together:
  • 1 cup granulated sugar (200 g)
  • ½ cup water (108 g)
For the custard, whisk together:
  • 2 whole eggs
  • 1 egg yolk (add the egg white to the meringue for the cake)
  • 1 cup evaporated milk (240 g)
  • 1 can condensed milk (390 g)
  • 1 teaspoon vanilla extract (5 g)
For the chiffon cake:
For the base:
Whisk together:
  • 4 egg yolks
  • ¼ cup granulated sugar (52 g)
  • ¼ cup water (65 g)
  • 1 ½ tablespoons lemon juice (20 g)
  • 2 teaspoons vanilla extract (10 g)
Sift or whisk together:
  • 1 ¼ cups cake flour (147 g)
  • 1 ½ teaspoons baking powder (8 g)
  • ½ teaspoon salt (3 g)
Prepare:
  • ¼ cup canola oil or any light vegetable oil (62 g)
For the meringue:
  • 5 egg whites (3/4 cup / 197 g)
  • ½ cup sugar (100 g)
  • ½ teaspoon cream of tartar (2 g)
Equipment needed:
  • One 9-inch tube pan or use any oven-proof baking dish (square or round but no deeper than 2 ½ inches) plus two or three small oven-proof baking dishes.
  • Water bath (bain marie) – baking dish or pan large enough to hold the cake pan to be filled with hot water
Directions
  1. Place baking rack at the lowest level just above the heating element.  Preheat oven to 350°F. Prepare an ungreased tube pan or 8-inch or 9-inch cake pan plus two or three small oven-proof glass baking dishes.
  2. For the caramel, place the sugar in the center of a small sauce pan, avoiding the sides as much as possible. Pour water all around the edges of the sugar ending towards the center to dampen the sugar all throughout. Do not stir. Turn on the heat to medium high and heat until the sugar is completely dissolved and the syrup has turned light golden amber. Pour the syrup into the baking pan and swirl to completely cover the surface. Set aside.
  3. For the custard, whisk the eggs and egg yolk together. Whisk in the condensed milk, then the evaporated milk. Add the vanilla extract and continue whisking until the mixture is well blended. Set aside.
  4. For the chiffon cake, make the base by whisking together the egg yolks and granulated sugar. Whisk in the water and lemon juice stirring until the sugar is completely dissolved. Blend in the vanilla extract.
  5. Sift or whisk together the cake flour, baking powder and salt. Add these sifted dry ingredients to the liquid ingredients, then add the canola oil stirring until completely smooth. Set aside.
  6. Place the egg whites in a clean mixing bowl that has no trace of oil, grease or water. With the wire attachment, turn on mixer to medium low and whip the egg whites until foamy, then add the cream of tartar. Continue whipping for a few minutes until the meringue turns white and starts to take shape. Gradually add the sugar then increase speed to medium or medium high. Whip until the meringue has turned glossy with stiff peaks.
  7. While waiting for the meringue to reach stiff peaks, ladle the custard mixture into the baking pan over the caramel syrup.
  8. With a spatula fold a small amount of the meringue into the cake base to lighten the batter. Then fold in the rest of the meringue in two or three parts until well blended taking care not to deflate the egg whites. The batter should be very light and fluffy.
  9. Pour the cake batter over the custard mixture. The cake batter will float as it is light and airy. Run a knife lightly in the batter to disperse any large air pockets. Level the batter with an offset spatula.
  10. Place the baking pan into the holding dish for the water bath. Place both in the oven and pour the hot water into the holding dish, until the water reaches about the same height as the custard. Bake until evenly brown (around 50 – 55 minutes for a tube pan) and the cake springs back when lightly touched. Remove from the oven and take the cake out of the water bath and let it cool completely. The edges of the cake will separate from the pan once cool. Chill the cake in the pan overnight before turning out.
  11. To turn out the cake, gently run a knife around the top edge of the center tube as well as just around the top outer edges of the cake. Then with your fingers, gently pull the sides of the cake away from the pan. Soak a kitchen towel in warm water, squeeze out the excess water and apply the towel briefly to the bottom and lower sides of the pan, right around where the caramel custard is. Hold the pan so that it is standing on its side and you will feel the cake dislodge from the pan. Keep turning the pan on its side to loosen the cake all around. Flip the cake onto a cake plate. If the cake doesn’t come out immediately, just let it hang and apply the warm towel again on the caramel custard and it will eventually slide out.
Recipe Notes

If your oven tends to run on the hot side, you can scale down the temperature to 325°F but you'll have to extend the bake time.

If you want to bake all the batter in one pan, use a tube pan. Bake time will be 50 – 55 minutes. You can also divide the caramel, custard and cake batter among several shallow pans or baking dishes. Bake time will depend on pan size, so just watch it after 30 minutes; the cue is once the cake is evenly brown and fragrant, it’s close to done.