About Me

I was a banker who pursued my passion in baking and turned it into a home-based business.I taught Home Economics (HELE) in The Learning Child in Ayala Alabang. I also was a community volunteer and taught arts and crafts and home economics to the children in Virlanie, a non-govt institution that care for streetchildren.

Tuesday, March 8, 2011

Leche Flan Cake

This recipe is challenging compared to the other recipes I have already posted, so i have uploaded photos that might help the beginners.  But I think it is worth the try especially  among my friends who live overseas (outside the Philippines).  The chiffon cake is soft and moist with Leche Flan, a very popular desert (almost staple in parties)  in the country where I live, as topping.

I used a round pan because I don't have a square platter to put the cake if I baked it in a 9 x 9 cake pan.

Pre-heat oven to 350 degrees Fahrenheit.


1 cup sugar
1/4 cup water

Melt sugar and water slowly over low heat in a teflon pan until it becomes light golden brown in color and develops a characteristic flavor. DO NOT STIR. Just swirl sugar in the pan. Pour into  9 x9 inch pan  around 3 inches high. Set aside.


1 big can evaporated milk
8 large egg yolks
1 big can condensed milk

 Combine the ingredients in a small mixing bowl and stir. Pour mixture onto the pan by passing through a strainer. Set aside.


3 1/4 cups cake flour, sifted
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup vegetable oil
6 large egg yolks
3/4 cup water
1 1/4 cups egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar

Sift together cake flour, baking powder, salt and sugar in a large mixing bowl. Make a well in the center and add the oil, egg yolks and water. Stir with a wire whisk until smooth. Set aside.

Beat egg whites and cream of tartar until wave effect forms,

add the sugar gradually and beat until stiff and shiny.

Add egg yolk mixture into the beaten egg whites using the a spatula.

Spoon the mixture over the custard mixture. DO NOT STIR.

Place the pan in a bigger pan filled with 1/4 inch hot water (baine marie method).

Bake for one hour or until done. (When a pick or cake tester inserted in the middle of the cake comes out clean).

Run a knife around the inside of the pan to loosen the custard the the cake. Let cool.
Invert onto a platter.


  1. Now this looks complicated but certainly worth trying, if only to take the humble leche flan up to new heights!

    Wow, Ronna, it's good you've decided to start this blog site to share your expertise in cooking and baking! I know you've always been good with the cakes and sweets.

    Hope to see more unusual recipes featured in future!

  2. Hi Ronna -

    Congratulations on completing your blog.

    I started one myself but could never complete it.

    It's also about food - from celebrity chefs but not just baking and new restaurant reviews.

    I like the custard cake. May do that for cinco de mayo.