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Leche Flan Cake

For the caramel: For the meringue: For the cake:

1 c white sugar 8 egg whites 2 ¼ cup sifted cake
¼ c water ½ tsp cream of flour

Pinch of cream of tartar tartar ⅔ caster sugar
For the flan: ⅔ c caster sugar 1 tbsp sifted baking
6 egg yolks powder

1 whole eggs ½ c corn oil 8 egg
1 c evaporated milk yolks

1 c condensed milk ⅔ cup water
1 tsp lemon extract 1 tsp salt

1 tsp vanilla

Preheat the oven to 350°F. Prepare caramel using a large casserole.
Combine sugar, water and cream of tartar. Mix well with a spoon and
allow to caramelize till golden brown. Immediately, pour the caramel

into a 9"x13"x3 baking pan. Set aside.
Combine all the ingredients for the flan mixture. Transfer into the

caramel lined baking pan.
For the cake, blend all the ingredients.
For the meringue, mix egg whites, sugar and cream of tartar till stiff.

Fold into the cake batter and gently put in custard pan. Do not tap the
pan. Bake for 1 hr 25 minutes in water bath. Place the cake before pan

into a larger pan and put water. Allow cake to cool before unmolding.

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