Custard Cake Recipe (Vanilla Flan Cake)

Custard Cake

This custard cake is also known as flan cake or vanilla custard cake. And what makes this unique from other custard cake recipes is its 3-layer components–caramel, custard (flan), and chiffon cake.

While this may not be the simplest dessert to make, it is not overly complex, and I promise, you can can successfully make it with my recipe. The effort you put in will absolutely pay off, and your loved ones will be thoroughly impressed, guaranteed!

Let’s start shall we?

Flan Ingredients

Here’s what you need to make the leche flan:

• Whole eggs – You will only need four whole eggs (not egg yolks) which means no egg whites are wasted!
• Condensed Milk – creamy, sweet, and milky. You can find this in online and most grocery stores.
• Evaporated Milk – has a rich caramel-milk flavor compared to regular milk.
• Salt – enhances and balances the flavor of the flan.

Vanilla Cake Ingredients

Here’s what you need to make an airy cotton-soft vanilla sponge cake:

A few notes about the ingredients:

• All-purpose flour – also known as plain flour.
• Butter – use pure unsalted butter for best results.
• Sugar – Use fine white granulated sugar or caster sugar.
• Eggs – Must be at room temperature. Separate the egg whites from the egg yolks.
• Milk – you can use whole milk or low-fat milk alternately.
• Lemon juice – This is added to meringue to stabilize and strengthen the egg whites.
• Vanilla – use pure vanilla extract for the best flavor.

How to Make It

Here’s the summary of how to make the dreamiest custard cake:

1. Caramelize the sugar – use a pot or directly into an aluminum pan.
2. Prepare the custard mixture – use a large bowl or combine everything in a blender.
3. Make the chiffon cake batter.
4. Whip the egg whites and fold with the cake batter.
5. Assemble – prepare boiling water beforehand.
6. Bake using the water bath method.

1. Caramelize the sugar

This is the very first step we need to do when making this 3 layer custard cake.

Here are my tips:

• Use an aluminum pan or a pot – create the caramel directly in an aluminum pan or use a pot, then pour the syrup into a baking pan while it’s still piping hot.
• To prevent sugar from burning, swirl the pot as soon as the color changes.
• Remove it from the heat once the caramel takes on a golden color. The remaining heat will continue to caramelize the mixture.
• While it’s still hot, give it a quick swirl to make sure the sides of the cake tin are evenly coated, which will facilitate the cake’s smooth transfer to a serving plate later.

2. Custard Layer (Flan)

Next, get the custard mixture ready by combining all the ingredients in a bowl. Let it sit aside while you make the vanilla chiffon cake, but don’t pour it on the pans yet.

• Whisk the eggs. Do this gently to prevent any air bubbles. Then pour the rest of the ingredients and stir to combine.
• To remove any bits of egg and air bubbles, strain the mixture through a fine-mesh sieve. This is the secret of making a smooth and creamy custard.

3. Chiffon Cake Batter

And here’s how to make the vanilla chiffon cake layer:

• Sift the flour using a fine mesh colander over a large mixing bowl.
• Melt the butter in a small pot, when it starts to simmer quickly add the milk. Give it a quick stir.
• While still warm, pour the melted butter-milk mixture onto the flour mixture. Whisk until a thick paste forms.
• Add the egg yolks and whisk just until the batter becomes smooth and creamy. Set aside while you prepare the egg whites.

4. Whip the egg whites

To make the chiffon cake soft and airy:

Tips:

• Use a clean dry large mixing bowl preferably a stainless or glass bowl.
• sugar
• Beat the egg whites until soft peaks form – it’s ready when the meringue stands and falls back into itself. Remember to
• Pour a third of the egg white mixture into the cake batter and stir until well combined.
• Add the remaining whipped egg whites to the cake batter GENTLY FOLD this time using a rubber spatula. Don’t over-mix.

5. Assemble

Finally, assemble everything. Before beginning, have a kettle filled with hot water ready. It must have a spout for easy pouring.

To assemble:

1. Place the cake pans with the caramelized sugar in a larger baking pan. I use the pan that came with my oven.
2. Pour the custard mixture. If using two small pans, divide it as equally as possible.
3. Pour the chiffon cake mixture over the flan. If using two pans, divide it as evenly as you can.
4. Smoothen the top with a spatula to spread it as evenly as possible.
5. Pour the hot water into the water bath pan, making sure it reaches only halfway up the sides of the pan. Aim for enough water to prevent evaporation but avoid splashing into the batter.

6. Bake and Cool

Bake the cake in a preheated oven at 150℃(300°F) until a toothpick inserted into the center emerges clean. The baking time may vary depending on your pan size. Remember, the key is to bake this cake slowly at a low heat to avoid overcooking the flan.

Remove the roasting pan from the oven. Transfer the whole pan to a wire rack. Let it cool completely. Cover with plastic wrap and place in the fridge overnight.

Cooking Time and Pan Size

Here are the recommended cooking times and baking pan sizes:

Large Cake (recommended size)

This a generously sized cake. Recommended if you’re preparing it for your own home party.

• Use one 9-inch round or square pan.
• Cooking time is approximately 60 to 65 minutes.
• It results in slightly thick, equally balanced layers of custard and chiffon cake.

Extra Large Cake (featured in this recipe)

This is what I used in this recipe. Make sure you have ample fridge space for storage and a serving dish larger than the baking sheet for a successful inversion.

• Use a 9″ x 13″ rectangular baking sheet.
• Cooking time is approximately 60 to 65 minutes.
• Makes slightly thinner layers of custard and chiffon cake.

Small Cakes

Convenient for storage since it won’t occupy significant refrigerator space, and it’s a breeze to transport, making it perfect for potluck parties or on the go.

• Use two 7-inch round or square pans.
• Cooking time is approximately 45 minutes.
• Yields thick equal layers of custard cake and chiffon cake.

Please note that these cooking times are approximate and can vary depending on your specific oven and its temperature accuracy. Be sure to perform the toothpick test mentioned in the recipe to ensure the cake is done before removing it from the oven.

How to Serve

When ready to serve, run a thin spatula around the edges and invert onto a rimmed serving dish. Make it pretty by decorating it with fresh berries like strawberries, blueberries, and raspberries.

Gently slice with a thin knife and place on individual dessert plates. Serve with coffee, tea, and hot dark chocolate. If you’re feeling extra indulgent, serve with whipped cream, ice cream, and chocolate shavings.

Merry Christmas and Happy Holidays!

Try these next

• Easy Ube Flan Cake
• Classic Leche Flan
• Maja Blanca
• Bibingka Malagkit
• Fruit Salad
• Moist Chocolate Cake