Filipino Custard Cake

Back home we call this Custard Cake Flan. It looks like a chiffon cake with sweetened milk and egg mixture on top. At first glance, this could be mistaken as a giant Leche Flan. Guess what? The topping of this cake is definitely Leche flan and the only distinction is the soft cake below. In the Philippines, this is usually available by the slice in local bakeries.

But how did it happen? First we only have Leche Flan (from leche, Spanish for milk), it's a caramel custard, made with eggs,milk and sugar and flavored with vanilla. It originated from the regions along the border of France and Spain and was brought to the Philippines at the time of Spanish colonization. The ingredients are mixed and poured in an oval or round pan which is then placed in a larger pan of water and cooked on a stove or in an oven. The dessert, once firm, is chilled before serving. The sugar, after cooking, turns into a caramel syrup that coats the custard.

Theres no record how did it becomes a Custard Cake Flan in our place. Probably when the Americans came to our place we adapted and made a fusion between a cake and a flan because we are so in love with desserts. We are known for our sweet tooth. I thought of adding some rum next time..lol! Silly me..I love rum cake so much that I bake it anytime of the year.. yes I am talking of custard cake, sorry...me and my mind is desperate once again.

Printable Recipe
For the chiffon cake:

4 large egg whites

1/4 tsp cream of tartar

1 cup white refined sugar, divided

1 cup cake flour

1/4 tsp salt

1 1/2 tsp baking powder

1/3 cup vegetable oil

4 large eggyolks 

4 tbsp lemon juice

1 tsp lemon zest

For the Custard/Leche Flan:

6 eggs

1 cup evapoarted milk

1 cup condensed milk

1/2 tsp lemon

1 tsp vanilla

For the syrup/arnibal:

1 cup brown sugar

1/2 cup water

Directions:

First, make the syrup or arnibal in a philippine word. In a saucepan, mix together sugar and water. Simmer until it thickens. Then transfer to a moulder. Set aside

Next, prepare the custard leche flan. Mix the following in a bowl: 6 eggs, evaporated milk and condensed milk, lemon juice and vanilla. Mix gently until incorporated. Set aside

For the chiffon cake mixture: 

Whip the egg whites with the cream of tartar until foamy. Gradually add 1/2 cup sugar and continue whipping until the white holds a medium peak when the beater is lifted. Set aside

In a separated bowl, sift the flour, sugar, baking powder and salt. Add the oil, egg yolks, lemon zest and juice. Whip the mixture until it is pale yellow in color ( 3 minutes )
Assembly: 

Now fold in the whipped egg whites to the egg yolk batter ( chiffon batter ). Carefully mix until incorporated. Go to the syrup arnibal in a moulder, pour the custard gently, followed by the chiffon batter. Please be gentle and flatten the top.

Get a tray, put some water. Then put the moulder. Bake for 325 ( 160 ) for 50 minutes.

Seriously, this is one ugly duckling...look at that, it got me so worried at first but I mustered enough courage and prayed a thousand times..no, what I mean is three times..lol! Oh, this is it.. the ugly duckling has just come out and shall I say..she is not ugly anymore. I looked and I found her gorgeous and tempting. In my mind I thought of making a new one in a heart shape..Truly life is not a piece of cake,then lets go to the pleasantries of life.Lets eat! This is my son's favorite cake back home. Actually,it is one of my favorite too. I guess my son gets to like it because I always buy this cake whenever I got the chance.

Before I bid goodbbye,  I wanna thank Julie of Back To My Southern Roots for featuring my Apple Cake. I have been visiting her place before to party but when I decided to migrate to the other side, that was also the time I became inactive. Now I am back again to where I first started.. Thank you Julie.

Wait, theres one that I have never forgotten, Lisa of Flour Me With Love . Thank you Lisa for choosing my Nutty Dried Mango White Chocolate Cookies. I was so thrilled when I found out that you like my cookies and you welcome me back. Better be late than never at all.

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