Leche Flan Cake
What is Leche Flan Cake
Leche Flan Cake also known as Custard Cake and it’s is probably the most decadent Filipino dessert I have ever tried! Not only that you get to eat a delicious cake at the end but the process of making this cake is so magical to me. How the cake batter floats on top of the flan mix is so cool! This cake is made with 2 layers, the first layer is sponge cake and the second layer is leche flan or custard flan with sugar syrup drizzling down. The combination of these lovely sweet delights are a match made in heaven and it’s perfect for any any occasion.
Every time I serve this to my Supper Club guests or parties at home, I get a lot of compliments so they must like it too! Hahaha!
I couldn’t find any information on the origins, so I don’t know how or where the Filipinos got the idea for this cake but whatever it might be I’m glad it happened because this dessert is definitely one of my favourite Filipino cakes! If you know any additional information please comment on this blog post.
Let’s talk about ingredients
Most of the ingredients on this recipe are readily available at your local supermarket so you shouldn’t find it difficult to find.
There are some bakers who use ready-made sponge cake mix which is fine, they seem to have good results, but I haven’t actually used this myself and prefer making this from scratch! You can always experiment if you’d like. If you do try it please let me know if it works.
- Take each stage at a time and don’t panic. I know this cake seem scary, I thought that before too. Putting them in stages like this makes this bake easier to process in my head and also when making it.
- Also don’t over mix your chiffon/sponge cake mixture, make sure you fold them gently to keep as much bubbles as possible to make the cake nice and light or airy.
- Use a solid baking tray or cake tin NOT springform / retractable / loose base tins
You can watch I how I made my Leche flan cake below:
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