Leche Flan Cake

In a 13 x 9 x 2-inch rectangular pan or a 12-hole muffin pan, caramelize 1 1/2 cups sugar. Set aside.

In a bowl, combine eggs, evaporated and condensed milk, sugar, rind, and vanilla. Mix until well blended but do not overbeat.

Strain over the pan with the caramelized sugar.

For the chiffon cake: In a bowl, combine flour, baking powder, salt, and sugar. Blend well. Add in oil, egg yolks, milk, rind, and extract. Whisk until smooth. Set aside.

In a mixer bowl, combine egg whites and cream of tartar. Whip until soft peaks form. Gradually add sugar and continue beating until stiff but not dry. Fold into the egg yolk mixture.

Pour cake batter over the leche flan mixture in the pan.

Place the baking pan on a tray half-filled with water.

Bake in a preheated 325°F oven for about 45 to 50 minutes or until cake is done.

Remove from the oven. Pass a spatula or knife along the edges to loosen the cake. Invert on a serving platter. Cool before slicing.