This showstopping dessert magically separates into three distinct layers as it bakes: a fluffy sponge cake on top, velvety custard in the middle, and golden caramel at the bottom—all in one pan!
Ingredients
For the Caramel Layer
- ¾ cup (150g) sugar
- ½ cup (120ml) water (optional, see Note)
For the Custard Layer
- 5 large eggs, room temperature
- 1 can (370ml) evaporated milk
- 1 tsp vanilla extract (or lemon zest for brightness)
- 1 can (390g) sweetened condensed milk
For the Cake Layer
- 1½ tsp baking powder
- ½ cup (100g) sugar
- ½ tsp salt
- ¼ cup (60ml) neutral oil
- ½ cup (120ml) milk or water
- 4 egg yolks (save whites for meringue!)
- 1½ cups (180g) cake flour, sifted
For the Meringue
- 4 egg whites, room temperature
- ¼ cup (50g) sugar
- ¼ tsp cream of tartar (or ½ tsp lemon juice)
(Special equipment: 10-inch round pan, steamer or large pot with rack)
Step-by-Step Instructions
1. Make the Caramel (Skip if doing direct-pan method)
- In a saucepan, melt sugar + water over low heat until amber-colored.
- Pour into the cake pan, swirling to coat the bottom. Let cool.
2. Prepare the Custard
- Whisk eggs, evaporated milk, vanilla, and condensed milk.
- Strain twice through a fine sieve for silkiness.
- Pour over cooled caramel.
3. Make the Cake Batter
- Sift flour, baking powder, salt, and sugar.
- In another bowl, mix egg yolks, oil, milk, and vanilla.
- Combine wet + dry ingredients; set aside.
4. Whip the Meringue
- Beat egg whites + cream of tartar until foamy.
- Gradually add sugar; whip to stiff peaks.
- Gently fold meringue into cake batter (don’t overmix!).
5. Assemble & Steam
- Slowly pour cake batter over custard (use a cup to guide the flow).
- Cover tightly with foil (to prevent water drips).
- Steam 50-60 mins over simmering water until a toothpick comes out clean.
6. Cool & Unmold
- Let cool 15 mins, then run a knife around the edges.
- Invert onto a plate to reveal the caramel layer on top.
FAQs & Tips
Q: Can I bake instead of steam?
⚠️ No—steaming ensures the custard stays silky. Baking may curdle it.
Q: Why didn’t my layers separate?
➡️ Possible causes:
- Overmixed batter (meringue deflated)
- Pan too small (use 10-inch for proper layering)
Q: Can I skip the caramel?
✅ Yes, but the caramel adds moisture and flavor.
Q: How to store leftovers?
- Fridge: Up to 3 days (cover tightly).
- Freezer: Not recommended (custard may weep).
Q: What if I don’t have cream of tartar?
➡️ Use ½ tsp lemon juice to stabilize the meringue.
Serving Suggestions
🍓 Top with:
- Fresh berries
- Whipped cream
- Toasted coconut
🎉 Perfect for:
- Fancy dinners
- Birthday celebrations
- Filipino-inspired dessert spreads
Pro Tip: For clean slices, dip your knife in hot water before cutting! 🔪
This magical cake is a textural dream—light cake, creamy custard, and sticky caramel in every bite! 😍
Note: For direct-pan caramel, melt sugar alone in the cake pan over low heat until amber, then swirl to coat. No water needed!
