Custard Chiffon Cake

This special cake is dedicated to a very special person in my life on her very special day. She’s celebrating her birthday on August 24th. She’s my ever generous and kind cousin, Ate Liza! I know you already got all the best in life and I’m very happy for you and Kuya Mar.

I want to thank you for always being on my side when I needed your help. May God bless you with 100 more happy and healthy years with us. Stay pretty and sexy always.

I’m sending this Especial Cake from the Philippines to your wonderful home to Down Under.


Custard Chiffon Cake Photo by Nino Almendra
Custard Chiffon Cake
Photo by Nino Almendra

Now on with the cooking…

Custard Chiffon Cake

Prep. time: 20 minutes

Cooking time: 45-50 minutes

Difficulty: Easy

Makes; 13 x 9 x 2 inches cake

Good for 12 crew

You will need;


1 cup sugar, caramelized in a 13x9x2 inches baking tray.

8 pcs. eggyolk

1 cup sugar

1 big can (400ml) evaporated milk

1 tsp. vanilla powder/liquid



2 1/2 cup cake flour

1 cup sugar

1 Tbsp. baking powder

1 tsp. salt

8 pcs. egg yolk

1/2 cup vegs. cooking oil

1/2 cup water

1 Tbsp. vanilla powder/liquid


8 pcs. egg whites

1/2 tsp. cream of tartar (or 1/2 tsp. lemon juice)

1/2 cup sugar


2 cups water

A larger baking tray that will serve as a water bath to a 13x9x2 inches tray.


Preheat oven to 180’C

Step 1: (Prepare the Custard)

Caramelized 1 cup sugar in a 13x9x2 inches baking tray on high heat. Set aside to cool down. (Click here for complete photo tutorials)

Place the remaining ingredients of the custard in a mixing bowl. Stir until mixture is well blended and sugar has totally dissolved.

Strain mixture to the tray of caramelized sugar. Keep aside.

Step 2: (Prepare the Chiffon Cake)

– Egg yolk mixture:

Sift all the dry ingredients in a mixing bowl. Make a well and add the egg yolks, vegs. cooking oil, water and vanilla. Mix until smooth, mixture will be very thick. Set aside.

– Egg white mixture:

Place egg whites and cream of tartar on a large mixing bowl. Use an egg beater on high speed to mix the egg whites until foamy. Add the sugar and continue mixing until stiff peak forms.

Step 3: (Assembly and Baking)

Pour in the egg yolk mixture on the center of the egg white mixture. Fold-in the two mixture by using a rubber scraper.

Slowly pour in the chiffon cake batter on the tray of custard mixture until the tray is fully covererd by the chiffon cake batter.

Pour 2 cups of water on a larger baking tray that will serve as a water bath to a 13x9x2 inches tray.

Bake on a preheated 180’C oven for 45-50 mins or until a toothpick inserted comes out clean.

Let it cool down. Use your hand to separate the cake from the side of the tray.

Tilt the tray on all side and let the cake move loosely before turning it up-side down on your serving dish.

Slice and serve on coffee breaks or as a dessert after dinner.

Enjoy your meal !!! 😉
Here’s how I do it;

Step 1: (Prepare the Custard)

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Step 2: (Prepare the Chiffon Cake)

– Egg yolk mixture:

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– Egg yolk mixture:

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Step 3: (Assembly and Baking)

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Thanks alot for spending your precious time on my blog and hope this recipe

encourage you to try baking some Custard Chiffon Cake.

Please come and  join the party, it is hosted by

Angie  of  “The Novice Gardener”

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  1. I’m sure your cousin appreciated this delicious cake for her birthday. I am a big fan of leche flan cakes, and this one looks like a winner. Thanks so much for sharing it with us, and the detailed instructions on how to make it.


  2. A leche “flan” cake but lighter I think! With your very helpful and detailed photos I think I can make this for my husband who loves the leche cake. What a sweet nephew or grandnephew or grandson you are too, to make this for your Ate, is she actually 100 years old?


    • Yes, it is a lighter cake! And my Ate Liza is just somewhere around her 40’s. I just got 100 more years birthday greeting from my Polish friends. =)
      Thank you for stopping-by, Sue! Enjoy the weekends…


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