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Chiffon Custard Cake Recipe (A Family Favorite)

As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.

Chiffon Custard Cake

Chiffon Custard Cake

A Merging of Flan and Cake

I love flan (Spanish custard), and I also love chiffon cake. My mom, who previously lived in the Philippines, got a recipe from her neighbor that combines both of these treats into one fantastic dessert. There are many variations to this recipe, not only in the Philippines but in other parts of the world as well. I hope you like this dessert as much as I do!

Cook Time

Prep timeCook timeReady inYields

30 min

1 hour

1 hour 30 min

15–20 servings


For the custard:

  • 3/4 cup evaporated milk
  • 1/2 can condensed milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
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For the cake:

  • 2 1/4 cups all-purpose flour
  • 3/4 cup white granulated sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 7 large egg yolks
  • 3/4 cup water
  • 1 teaspoon vanilla extract

For the meringue:

  • 7 large egg whites
  • 3/4 cup white granulated sugar

For the caramel:

  • 1 cup white granulated sugar


  1. First, prepare the custard. Blend all of the custard ingredients in a bowl using an electric mixer at medium speed.
  2. When well blended, pour the mixture through a food strainer into another bowl.
  3. Next we will prepare the cake. Sift together all of the dry cake ingredients into a bowl.
  4. Form a crater in the middle of the dry ingredients.
  5. In a separate bowl, combine the cake's wet ingredients. Pour the mixed wet ingredients into the crater of the dry ingredients.
  6. Using an electric mixer, mix the cake batter at medium speed, then increase to high speed, until mixture is smooth.
  7. Prepare the meringue: In a separate bowl, whisk the egg whites and sugar with an electric mixer at medium speed for 1 minute, then at high speed for another 1 1/2 minutes.
  8. Carefully fold the cake batter into the meringue.
  9. In a small saucepan, add sugar to caramelize. Melt over low-medium heat until golden, stirring constantly.
  10. Remove from heat and pour the hot caramel into the bottom of a non-stick 10"x10"x2" rectangular baking pan. Swirl the pan to spread the caramel evenly. Set aside to cool.
  11. Pour the custard into the caramelized pan.
  12. Then pour the cake mixture over the custard.
  13. Bake at 350˚F, in a pre-heated oven, for 1 hour.
  14. Allow cooling. Then invert onto a serving plate.

KitchenAid 5-Speed Ultra Power Hand Mixer

© 2019 Edwin Alcantara

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