Mango Leche Flan Cake Recipe

Preheat oven to 350 degrees  F (180 degrees C). Place tray with water on the oven rack.

Make the caramel for the leche flan cake: In a saucepan, add sugar. Place over medium heat. Let stand until edges begin to melt and brown. Then, swirl the pan away from the heat as needed to prevent from burning and to evenly melt and immediately pour into your 8-inch cake pan and swirl to evenly coat. If coating is uneven, directly heat the bottom of the cake pan to remelt and move the syrup. Set aside.

Make the leche flan: In a large bowl, lightly whisk together egg yolks, condensed milk, evaporated milk, and salt until smooth.  Gently pour mixture through a strainer and into your prepared cake pan.

Make the mango chiffon cake: In a large bowl, whisk together  egg yolks, canola oil, mango puree, and salt until combined. Sift in flour and whisk until smooth. Set aside.

In a bowl of a stand mixer with a whisk attachment, add egg whites and cream of tartar. Whisk on medium-high speed until foamy. Then, gradually add caster sugar. Scrape the sides and bottom of the bowl. Whisk until stiff peaks have formed.

Add 1/3 of your egg white mixture into the egg yolk mixture and fold in gently with a spatula. Add another 1/3 of the mixture and repeat.  Add the remaining egg white mixture and very gently fold in until well combined. Gently pour mixture into the cake pan over the leche flan mixture. Cover with foil and bake for 40-45 minutes.

Working quickly, take out the cake pan and run a knife around the edges, then flip onto your serving plate. Let cool completely before serving.