The custard cake of your dreams! This 3-layer dessert combines caramel, velvety smooth custard (flan), and a soft and airy vanilla chiffon cake. All the tips and step-by-step process is here!
Caramel - Place water and sugar in a small pot and stir. Bring to a simmer over medium heat. Swirl every so often until it liquefies and the color turns into a color amber. Remove from heat when it turns golden. Residual heat will keep cooking the caramel.
While the caramel is still hot, pour it into the baking pan. Quickly swirl to coat the bottom and sides evenly. Use thick oven gloves to hold the pan. Let it cool to set.
Flan - Gently whisk the eggs in a large bowl. Add condensed milk, evaporated milk, vanilla, and salt. Stir everything together until combined. With a fine mesh strainer, strain the flan into another bowl. Set aside.
Cake
Sift flour in a large bowl. Add salt then stir. Set aside.
Separate egg yolks from egg whites. Place them in separate bowls. I recommend using a large stainless bowl for the egg whites.
Melt the butter in a small pot, when it starts to simmer quickly add the milk. Give it a quick stir. Quickly pour the mixture into the flour mixture. Whisk until combined.
Add the egg yolks and whisk just until the batter becomes smooth and creamy. Set aside while you prepare the egg whites.
Egg white - Add lemon juice to the bowl of egg whites. Using a hand mixer or stand mixer, beat at high speed for 1 minute until bubbles form. Pour sugar then continue beating until soft peaks form. It's ready when the meringue stands and falls back into itself.
Pour 1/3 of the egg white mixture into the cake batter and whisk until thoroughly combined. Add the remaining egg white mixture. GENTLY FOLD this time using a spatula (don't stir). Do not over-mix the batter or it will deflate.
Assemble
Have the hot water on standby for the water bath. Don't pour it yet.
Place the pan(s) with the caramel into a larger roasting pan. I use the pan that came with my oven.
Flan layer - pour the flan mixture into the pan. If using two small pans, divide it as equally as possible.
Cake layer - pour the vanilla chiffon cake mixture over the flan mixture. Again if using two pans, divide it as evenly as you can. Using a spatula, smooth the surface as evenly as possible.
Water bath - Carefully pour hot water into the larger roasting pan, about halfway up the side of the round pan.
Bake and cool (see recipe notes)
Bake the cake in a preheated oven until a toothpick inserted into the center comes out clean. Cooking time is approximately 45 minutes for a 7-inch pan and 60 to 65 minutes for a 9-inch pan. Do not overcook. You can start checking the doneness at about 60 mins.
Remove from the oven. Transfer the pans to a cooling rack. Don't remove the cake yet. Let it cool completely then cover the pans with plastic wrap and refrigerate overnight (note 4).
Serve
Loosen the sides of the flan cake using a thin spatula then invert onto a wide-rimmed serving plate. Slice, serve, and enjoy!
Notes
Cooking Time and Pan Size
Large cake (recommended)
This a generously sized cake. Recommended if you're preparing it for your own home party. Results in slightly thick, equally balanced layers of custard and chiffon cake.
Use one 9-inch round or square pan.
Cooking time is approximately 60 to 65 minutes.
Extra Large Cake (featured 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.
Makes slightly thinner layers of custard and chiffon cake.
Cooking time is approximately 60 to 65 minutes.
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.
NOTE: Before removing the cake from the pans, refrigerate it overnight. This allows the caramel to melt into a syrup. Patience is key here.