Caramel Flan Sponge Cake with Rice Flour


This double-layered cake with caramel flan and sponge cake is very easy to make. Rice flour gives this flan a robust, moist, and smooth texture. The combination of rice flour and flan makes this recipe a satisfying dessert.

  • Rice flour does not form lumps because it absorbs liquid and fat differently from wheat flour, making it an ideal thickening agent for sauces and soups, as well as for baking breads and cakes.

  • The outcome varies depending on the brand of the rice flour and manufacturing methods. Adjust the amount of liquid added to the rice flour by carefully monitoring the consistency.

  • All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.


One 8 inch (20cm) round cake pan



For the caramel

3 tablespoons (40g) sugar

2 tablespoons (30ml) water

For the flan

1¼ cups (300ml) milk

3 tablespoons (40g) sugar

3 eggs

2 tablespoons (20g) rice flour

1 teaspoon (4ml) vanilla extract

For the sponge cake

2 eggs

3 tablespoons (40g) sugar

4 tablespoons (40g) rice flour

For the topping

Raspberries, blueberries, and mint as needed


  1. For the caramel

    In a medium saucepan, mix the sugar and 1 tablespoon water over medium heat. Tilt gently until golden brown. Add the remaining water, then pour the caramel onto the cake pan.

  2. For the flan

    In a heat-resistant bowl, mix milk and sugar. Heat in a microwave until the mixture reaches 140°F (60°C). Stir the sugar using a wooden spatula.

  3. In a separate bowl, whisk the eggs. Gradually add the milk mixture into the eggs, and mix with the spatula.

  4. Add rice flour and vanilla extract. When mixed well, strain the mixture through a sieve once. Strain second time through a finer sieve.

  5. For the sponge cake

    Bring 2 cups of water to a boil in a steamer. In a medium bowl, mix eggs and sugar. Beat the egg mixture until it forms stiff peaks. Mix in rice flour using a rubber spatula.

  6. Pour the flan mixture over the caramel, then remove the bubbles with a spoon. Pour the sponge cake batter gently over the flan mixture.

  7. Set the cake pan into the steamer, and cover tightly with a lid.

  8. Steam over medium heat for 8 minutes. Turn off the heat. Let the cake rest undisturbed for an additional 8 minutes. Do not open the lid.

  9. Remove the cake pan from the steamer. When cool enough, cover with clear plastic wrap and refrigerate.

  10. When ready to serve, unwrap and carefully slide a palette knife around the cake pan to loosen the sides. Put a serving plate over the cake, carefully invert, and remove the cake pan.

  11. Top with berries and mint. Serve.


  • This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
  • The cooking time using microwave oven in this recipe is based on 1,000W in the US.
  • The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
  • All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.