Ingredients:
For the Caramel:
1 cup white sugar
1/4 cup water
For the Flan Layer:
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
6 egg yolks
1 tsp vanilla extract
For the Sponge Cake Layer:
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
6 egg whites
6 egg yolks
3/4 cup white sugar (divided)
1/4 cup vegetable oil
1/4 cup milk
1 tsp vanilla extract
Instructions:
- Prepare the Caramel:
In a saucepan, heat sugar and water over medium heat.
Swirl the pan gently until sugar dissolves and turns golden brown.
Immediately pour the caramel into a rectangular or loaf pan, spreading it evenly. Let it harden.
- Make the Flan:
In a bowl, whisk egg yolks, condensed milk, evaporated milk, and vanilla until smooth.
Strain mixture to remove bubbles or lumps.
Pour over the caramel layer in the pan.
- Make the Sponge Cake Batter:
In one bowl, combine flour, baking powder, and salt.
In another bowl, whisk egg yolks, half of the sugar, oil, milk, and vanilla.
Combine wet and dry ingredients.
In a clean bowl, beat egg whites until foamy; gradually add remaining sugar and beat to stiff peaks.
Gently fold the meringue into the yolk batter in three additions.
- Assemble:
Gently pour the cake batter over the flan mixture in the pan.
- Bake:
Place the pan in a larger baking tray and fill the tray halfway with hot water (water bath).
Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted in the cake comes out clean.
- Cool and Unmold:
Allow to cool completely, then refrigerate for at least 4 hours.
Run a knife around the edges and invert onto a serving tray.