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Custard Flan Cake 💜 Recipe

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★★★★★

4.6 from 128 reviews

This Custard Flan Cake is a delightful fusion dessert combining a rich caramel flan with a light and fluffy sponge cake topped with meringue. The cake is steamed to perfection, resulting in a creamy, smooth custard layered beneath a soft sponge that melts in your mouth. Finished with a luscious caramel syrup drizzle, this classic Filipino-inspired dessert is perfect for special occasions or an indulgent treat.

Ingredients

Scale

Caramel Syrup

  • 3/4 cup sugar
  • 1/4 cup water

Flan

  • 4 whole eggs
  • 1 can condensed milk (approx. 395g)
  • 1 1/2 cups fresh milk
  • 1 tsp vanilla extract

Sponge Cake

  • 4 egg yolks
  • 1/4 cup sugar
  • 1/4 cup oil
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt

Meringue

  • 4 egg whites
  • 1 tsp lemon juice
  • 1/4 cup sugar

Instructions

  1. Prepare Caramel Syrup: In a small saucepan, combine 3/4 cup sugar and 1/4 cup water over medium heat. Stir until the sugar dissolves, then stop stirring and let it simmer until it turns a deep amber color. Immediately pour the caramel syrup into an 8-inch cake pan and swirl to coat the bottom evenly.
  2. Make Flan Mixture: In a mixing bowl, whisk together 4 whole eggs, 1 can condensed milk, 1 1/2 cups fresh milk, and 1 teaspoon vanilla extract until fully combined and smooth. Set aside.
  3. Prepare Sponge Cake Batter: In a separate bowl, beat 4 egg yolks with 1/4 cup sugar until the mixture is light and creamy. Add 1/4 cup oil, 1/4 cup milk, and 1 teaspoon vanilla extract and mix well. Sift in 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Set aside.
  4. Make Meringue: In a clean, dry bowl, beat 4 egg whites with 1 teaspoon lemon juice until frothy. Gradually add 1/4 cup sugar while continuing to beat until stiff peaks form. Fold the meringue gently into the sponge cake batter until evenly incorporated.
  5. Assemble the Cake: Pour the flan mixture carefully over the caramel syrup in the cake pan. Then, gently spoon the sponge cake and meringue mixture over the flan mixture, spreading evenly without mixing.
  6. Steam Bake the Cake: Cover the cake pan tightly with aluminum foil. Place the pan in a steamer or large pot with boiling water and steam for 1 hour and 30 minutes. Check doneness by inserting a toothpick into the sponge layer – it should come out clean. Remove from steam and allow to cool to room temperature.
  7. Refrigerate and Serve: Once cooled, refrigerate the cake for several hours or overnight to set fully. To serve, carefully invert the cake onto a serving plate, allowing the caramel to drizzle over the flan layer. Slice and enjoy this luscious custard flan cake.

Notes

  • You can also steam the cake using the same method described; steaming ensures a moist and tender texture.
  • Use an 8-inch round cake pan for best results.
  • Make sure to cover the pan tightly with foil during steaming to prevent water from dripping into the cake.
  • Letting the cake chill overnight enhances the flavor and makes slicing easier.
  • Check doneness with a toothpick inserted in the sponge layer, not the custard, for accurate results.

Keywords: flan cake, custard flan cake, steamed cake, Filipino dessert, caramel flan, sponge cake, meringue cake, steamed flan cake

Find it online: https://www.sanacooks.com/custard-flan-cake-recipe/