Custard Cake


Batter Baker's % Weight(gm)
Princess Cake Flour100 180
Sugar72 130
Water66 118
Egg yolk (6pcs)52 93
Oil47 85
Bake Best Baking Powder2 4
Meringue Baker's % Weight(gm)
Egg white111 200
Sugar67 120
Cream of Tartar2 3
Leche Flan Baker's % Weight(gm)
Sugar83 150
Water42 75
Condensed Milk258 465
Evaporated Milk146 262.5
Egg yolk (12pcs)133 240

Leche Flan:

  • Melt refined sugar and water in a sauce pan until golden caramel color.
  • Pour into a 12x16-inch rectangular pan.
  • In a bowl, blend well condensed milk, evaporated milk and egg yolk.
  • Place over prepared caramelized sugar. Set aside.


  • Combine and sift together Princess Cake Flour and Bake Best Baking Powder.
  • Add sugar, blend well and set aside.
  • In a separate bowl, combine oil, water and egg yolk and mix until well blended.
  • Add the flour mixture and mix until smooth. Set aside.
  • Beat egg whites then add cream of tartar and sugar gradually. Beat until soft peak is formed.
  • Slowly fold in the batter mixture into the meringue. Do not over mix.
  • Pour batter onto prepared pan with leche flan.
  • Place pan in a larger pan half-filled with water.
  • Bake in a preheated oven at 175°C for about 45-50 minutes or until done.

Yield: 1 piece 12x16-inch cake

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