Custard Cake with Creamy Flan Base

4. Bake in a Water Bath

• Place the filled baking pan into a larger tray or roasting pan.
• Pour hot water into the outer pan until it reaches halfway up the sides of the cake pan—this water bath prevents the custard from curdling and ensures even cooking.
• Bake in a preheated oven at 160°C (320°F) for 55–65 minutes, or until the cake layer is set and a toothpick inserted into the cake comes out clean.

5. Cool and Set

• Allow the cake to cool completely at room temperature.
• Refrigerate for at least 2 hours so the custard layer can firm up fully and the flavors meld.

6. Serve

• Once chilled, run a thin knife around the edges of the cake to loosen.
• Invert the cake onto a serving plate. The custard will now be on top with a golden finish, sitting atop the sponge cake layer.
• Slice and serve cold for the best texture and flavor.

💡 Tips

• For a caramel finish, you can pour a thin layer of caramel sauce in the pan before adding the custard mixture.
• This cake keeps well refrigerated for up to 3 days—great for making ahead.

With its silky custard and soft sponge, this custard cake is a creamy, dreamy dessert that’s sure to impress! 😘😍❤