This Flan Cake is known by many other names like Magic Cake, the Impossible Cake, Flancocho in Latin America, or Filipino chiffon cake. It’s the vanilla version of the Chocoflan. It’s quite an impressive-looking dessert, but not only that…it’s also delicious! The Flan Cake is a combination of two desserts, namely a classic cake and a flan. You get a moist cake layer, topped with a creamy, smooth caramel flan. To make it, you need a handful of staple baking ingredients (egg, sugar, flour, and so on) and you simply mix the two different batters, add them to the pan, and bake! This flan cake will have your guests coming back for more and more!
Flan originated as far back as the Roman Empire. Thanks to an overabundance of eggs, recipes were popular that featured eggs as the main ingredient. Soon, the flan was created. Fast forward many years, and the Flan Cake was born in the Philippines. Today, this flan cake is extremely popular and is similar to the Puerto Rican Dessert called Flancocho, which contains cream cheese.
Make sure to keep an eye on the caramel while stirring so that it doesn’t burn.
For a mocha-flavored flan, add 2 tablespoons of ground instant coffee to the flan mixture.
For a strawberry flan cake, use a strawberry cake base and vanilla flan. Top with a strawberry jelly topping. Garnish with fresh strawberries.
You can store the Flan Cake in the fridge for up to 5 days. Make sure to keep it in an airtight container so that it doesn’t pick up off-flavors.
You can freeze the flan cake in the freezer for up to 1 month. Make sure to wrap it properly with plastic wrap, or store it in an airtight container.
For the syrup place water and sugar mixture on medium heat and cook without stirring until amber in color.
Pour the syrup on the bottom of a 20 cm baking pan, spreading evenly.
Whisk ingredients for the flan until smooth.
For the batter, beat egg yolks with sugar, oil and milk, add vanilla, flour, salt and baking powder and whisk until smooth.
Beat the egg whites separately with lemon juice, adding sugar in 3 batches, until stiff peaks form.
Fold egg whites into the batter.
Pour flan mixture on top of the caramel, then carefully top with airy batter.
Bake in the hot water bath for 60 minutes at 18°0C/350°F. Slice in enjoy!
This Flan Cake will look beautiful if baked in a Bundt cake pan. Just make sure to grease it properly first!