This cake is probably the most decadent dessert I have made. It’s a combination of the two most scrumptious dessert in one! Where can you go wrong with that?!?
I first tried this cake during our family holiday visit to Philippines in 2010. We were staying in my mother’s province in Leyte and a relative invited us to her house for a birthday celebration. I remember our drive to her house, it was lovely, my whole family was in the car. My dad and mum at the front (dad driving), myself, the kids, my husband and my sister at the back. We were all squashed on the the back seat; my girls were smaller then and my 2nd daughter was still a baby so we still have ample space to breath but you could never do that in UK…Haha!
We arrived at my relatives house and as usual there were plenty of food. It was all delicious but what stuck with me was the leche flan cake, they called it Custard Cake and oh my gulay I was blown away! Since that day I have tried so many recipes but I couldn’t find one that tasted the same as my first. It was either too sweet or the texture of the chiffon cake was not the same. After many tries, failures and tweaking I think I found the recipe!
I hope you enjoy my recipe. Please let me know when you make it and give me some feedbacks 😃
Preheat your oven to gas mark 4 / 160fan assisted / 350F.
First make leche flan layer: In a pan caramelised the sugar and water until brown but not dark brown. Pour it into a cake pan and set aside to cool.
While the caramel is cooling down. In a large bowl whisk egg yolks. Add condensed milk and whisk. Then add evaporated milk, vanilla extract and whisk again. Pass through a strainer to remove any lumps. Set aside.
Next make Chiffon Cake layer: In another large bowl whisk egg yolks. Add oil, water, vanilla extract and mix thoroughly. Add flour, salt, half of caster sugar and mix until combined. Set aside.
In a large baking tray add water, halfway, place in the oven to heat.
Using an electric mixer or a stand alone mixer with the whisk attachment. Whisk egg whites until it's foamy for 1 minute and add cream of tartar. On high setting slowly add the rest of the sugar until the mixture forms a stiff peak.
Add half of the meringue into the cake mixture, fold slowly without over mixing it and continue to do this untill all the meringue is combined with the cake batter.
Finally assemble the layers: pour leche flan mixture onto the caramelised sugar. Slowly pour chiffon cake batter on top of the leche flan mixture. The cake batter will float on top! Fill only 3/4 allowing space for the cake to rise.
Lastly place the cake into the oven inside the tray with water. Bake for 60 minutes until the chiffon is cooked thoroughly. Check it using a bbq stick, poke it to check, if it comes out clean that means that cake is ready.
Remove the leche flan cake out of the oven. Set aside to cool down. Run a knife around the edges all the way down to the flan underneath the cake. Put a plate on top of the cake tin and flip it over, gently tap the pan to slowly release the flan from the bottom. Take the cake tin off. It's ready to serve or chill in the fridge until your are ready to serve!
This colourful ‘kakanin’ is one of the many rice cake delicacies Filipinos can offer. The word ‘sapin-sapin’ means layers, it consists of three different flavours steamed on top of each other. It’s genius really: you get three for one! It’s topped with grated coconut or ‘latik’ (caramelized sugar and coconut) and sugar.
My childhood memory of sapin sapin is seeing it outside of my school and sold as a snack. The kakanin lady will have a big bilao (woven tray) layered with banana leaves and the carefully arranged array of rice cakes. It was so beautiful with all the different colours!
Turon is simple yet a satisfying snack. Filipino parties and gatherings serve Turon as a dessert, it does’t last long on the buffet table. Some people make them with jackfruit and some leave it out. I prefer it with jackfruit as it gives a depth in flavour and a very unique taste. I also like to caramelised the sugar as a coating as it reminds me of “banana Q”. It’s a deep fried banana covered in caramelised sugar, so for this it’s a mix! I get a 2 in 1 hit of street food memories from the Philippines.
Here’s a quick 5 steps on how to make Turon….honest it’s simple!
My children love pancakes, I make it for them every weekend and between them they can eat up to 10 pancakes. This recipe is somewhat an accident I had some Ube halaya left over from the Supper Club over the weekend so I thought what if I added it with the pancake? Viola! It worked! Filipinos love Ube also called purple yam, they put it in nearly every desert possible. It’s a topping on Halo-Halo (literally mean mix-mix), it can be an ice cream, flavour for cakes, added with rice cakes to name a few. I hope you enjoy this recipe!
In a large mixing bowl sift the plain flour and salt, if you’re adding sugar you can add it now too. Mix and make a gap in the middle of the flour
Break the eggs into the gap then mix well including the flour at the edge of the bowl. You can us a whisker or even a fork is good too!
Gradually add the milk and water mixture into the flour, continue whisking until you add all of the liquid. Melt the butter and add 2 tablespoons to the batter then mix well. The rest of the butter can be used for greasing the pan
By this time the ube halaya should be cooled already. Mix it well into the batter
Heat the pan on high heat at first and then turn it down to medium heat before putting some butter
Using a ladle pour some batter into a pan and tip it around side to side until you can evenly base the pan with the batter. It should take less than a minute or so, then check the pancake, when you see a hint of gold underneath then it’s ready to flip to the other side this should only take a few seconds then it’s ready. You can easily slide it off the pan into a plate
Stack the pancakes as you make them then serve warm
Ube Halaya Recipe:
1. Add 2 tablespoons of butter in a milk pan on low heat
2. When the butter is melted add the condensed milk, stir until it’s warm
3. Add the grated ube halaya and continue to stir until it’s thickened but not too thick
4. Take it off the heat and put it in a container and leave it to cool