Flan Chiffon Cake (Leche Flan Cake) Recipe | Filipino Dessert with Caramel, Custard & Chiffon Layers

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while all-purpose flour is more accessible.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds a distinct flavor and is healthier.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is often more affordable.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal offers a vegan alternative.

Prepare the caramel by combining ¾ cup white sugar and ¼ cup water in a saucepan; cook until it turns golden brown and pour into the bottom of a round cake pan.

In a mixing bowl, combine 3 egg yolks, 1 whole egg, 1 can of condensed milk, 185 ml of Carnation Everyday Creamer, and 1 tsp vanilla extract; blend until smooth to create the custard layer.

In another bowl, mix 1 cup of all-purpose flour, ½ cup white sugar, 1 tsp baking powder, and ¼ tsp salt for the dry base.

In a separate bowl, whisk together 3 egg yolks, ½ cup neutral oil, ½ cup milk, and 1 tsp vanilla extract for the wet base.

Combine the dry and wet bases until just mixed.

In a clean bowl, beat 6 egg whites with ½ cup white sugar until stiff peaks form for the meringue base.

Gently fold the meringue into the batter until no white streaks remain.

Pour the chiffon cake batter over the caramel layer in the cake pan, then pour the custard mixture on top.

Bake in a preheated oven until set, about 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens