Custard Chiffon Cake

1: Prepare the caramel sauce by mixing sugar and water until dissolved & set aside.

2: In a mixing bowl, combine eggs, condensed milk, milk, and vanilla essence for the flan mixture.

3: In another bowl, mix the cake ingredients: cake mix, egg yolks, salt, olive oil, and milk.

4: Whip egg whites until stiff peaks form and fold into the cake mixture.

5: Pour the caramel sauce into the buttered cake tin.

6: Layer the flan mixture on top of the caramel sauce.

7: Finally, add the sponge cake mixture on top.

8: Bake at 350°F for 50-60 minutes or until a toothpick comes out clean.

9: Let the tin cool completely and refrigerate for at least 2 hours before flipping.