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How To Make Leche Flan Cake

Layered Milk Flan And Chiffon Cake
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 foundĀ  the recipe!
I hope you enjoy my recipe. Please let me know when you make it and give me some feedbacks 😃

How To Make Leche Flan Cake

Print Recipe
Serves: 10-12 Cooking Time: 2hrs


  • *For the Flan
  • 8 medium eggs separated
  • 1 condensed milk
  • 1 evaporated
  • 1tsp vanilla essence
  • 200g granulated sugar
  • 200ml water
  • *For the Chiffon cake
  • 4 medium eggs, separated
  • 220g all-purpose flour, sifted
  • 220g caster sugar, divided into half
  • 1 1/4tsp baking powder
  • 1tsp cream of tartar
  • 60ml oil
  • 60ml water
  • 1tsp vanilla extract
  • 1/2tspsalt
  • 1 1/2tsp cream of tartar



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!


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