Ube Leche Flan Cake
Ube Leche Flan Cake
Ingredients
For the Caramel
- 1/2 cup granulated sugar
- 2 tablespoons water
For the Leche Flan
- 4 egg yolks
- 1 cup evaporated milk
- 1/2 cup condensed milk
- 1/2 teaspoon vanilla extract
For the Ube Cake
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 egg whites
- 1/2 cup granulated sugar, divided
- 3 egg yolks
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon ube extract
Instructions
- 1
Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by lightly greasing it. Have a larger roasting pan ready for the water bath.
⏱️ 5 min•🌡️ 350
- 2
To make the caramel, combine 1/2 cup granulated sugar and 2 tablespoons water in a small, heavy-bottomed saucepan over medium-high heat. Cook without stirring, swirling the pan occasionally, until the sugar dissolves and turns a light amber color. Watch carefully as it can burn quickly. Remove from heat a few seconds before the desired color, as it will continue to cook.
⏱️ 7 min
- 3
Immediately pour the hot caramel into the prepared cake pan. Carefully swirl the pan to evenly coat the bottom with the caramel. Work quickly as the caramel will harden rapidly on the cold pan. Set aside.
⏱️ 3 min
- 4
To make the leche flan, in a medium bowl, whisk together the 4 egg yolks, 1 cup evaporated milk, 1/2 cup condensed milk, and 1/2 teaspoon vanilla extract until the mixture is homogeneous and well combined. Do not over-whisk to avoid creating too many air bubbles. Set aside.
⏱️ 5 min
- 5
To make the ube cake, in a separate medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
⏱️ 2 min
- 6
In a clean, large bowl, whisk the 3 egg whites until frothy. Gradually add half of the 1/2 cup granulated sugar (1/4 cup) and continue whisking until soft peaks form. Set aside.
⏱️ 5 min
- 7
In another bowl, whisk the 3 egg yolks with the remaining 1/4 cup granulated sugar until frothy and lighter in color. Mix in 1/4 cup vegetable oil, 1/4 cup milk, and 1 teaspoon ube extract until well combined.
⏱️ 4 min
- 8
Gently fold one-third of the meringue (whipped egg whites) into the egg yolk mixture. Then, fold in one-third of the dry ingredients. Alternate adding the remaining meringue and dry ingredients in two more additions, mixing very carefully after each addition until just combined. Be careful not to overmix, which can deflate the egg whites.
⏱️ 6 min
- 9
Pour the leche flan mixture first into the caramel-coated cake pan. Then, carefully spoon or pour the ube cake batter on top of the flan mixture. The two batters will separate during baking due to density differences.
⏱️ 3 min
- 10
Place the cake pan into the larger roasting pan. Carefully pour boiling water into the larger pan until it reaches about halfway up the sides of the cake pan, creating a water bath.
⏱️ 2 min
- 11
Carefully transfer the roasting pan with the cake pan to the preheated oven. Bake for approximately 35 minutes. After 35 minutes, turn off the oven and leave the cake inside for an additional 10 minutes.
⏱️ 45 min•🌡️ 350
- 12
To check for doneness, insert a toothpick into the center of the cake. It should come out clean. If not, return to the oven for a few more minutes until cooked through.
- 13
Remove the cake from the oven and carefully take it out of the water bath. Let it cool on a wire rack for at least 30 minutes. Once cooled, run a thin knife around the edges of the cake to loosen it from the pan.
⏱️ 30 min
- 14
Place a serving plate upside down on top of the cake pan. Carefully but confidently flip the cake pan and plate over. The leche flan should now be on top, with the caramel sauce drizzling down. Gently lift the cake pan.
⏱️ 2 min
- 15
Refrigerate the Ube Leche Flan Cake for at least 1 1/2 hours, or until thoroughly chilled, before serving. Serve cold and enjoy!
⏱️ 90 min
Kitchen Tools
Nutrition Facts (per serving)
Ube Leche Flan Cake
For the Caramel
- 1/2 cup granulated sugar
- 2 tablespoons water
For the Leche Flan
- 4 egg yolks
- 1 cup evaporated milk
- 1/2 cup condensed milk
- 1/2 teaspoon vanilla extract
For the Ube Cake
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 egg whites
- 1/2 cup granulated sugar, divided
- 3 egg yolks
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon ube extract
Instructions
- 1
Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by lightly greasing it. Have a larger roasting pan ready for the water bath.
⏱️ 5 min•🌡️ 350 - 2
To make the caramel, combine 1/2 cup granulated sugar and 2 tablespoons water in a small, heavy-bottomed saucepan over medium-high heat. Cook without stirring, swirling the pan occasionally, until the sugar dissolves and turns a light amber color. Watch carefully as it can burn quickly. Remove from heat a few seconds before the desired color, as it will continue to cook.
⏱️ 7 min - 3
Immediately pour the hot caramel into the prepared cake pan. Carefully swirl the pan to evenly coat the bottom with the caramel. Work quickly as the caramel will harden rapidly on the cold pan. Set aside.
⏱️ 3 min - 4
To make the leche flan, in a medium bowl, whisk together the 4 egg yolks, 1 cup evaporated milk, 1/2 cup condensed milk, and 1/2 teaspoon vanilla extract until the mixture is homogeneous and well combined. Do not over-whisk to avoid creating too many air bubbles. Set aside.
⏱️ 5 min - 5
To make the ube cake, in a separate medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
⏱️ 2 min - 6
In a clean, large bowl, whisk the 3 egg whites until frothy. Gradually add half of the 1/2 cup granulated sugar (1/4 cup) and continue whisking until soft peaks form. Set aside.
⏱️ 5 min - 7
In another bowl, whisk the 3 egg yolks with the remaining 1/4 cup granulated sugar until frothy and lighter in color. Mix in 1/4 cup vegetable oil, 1/4 cup milk, and 1 teaspoon ube extract until well combined.
⏱️ 4 min - 8
Gently fold one-third of the meringue (whipped egg whites) into the egg yolk mixture. Then, fold in one-third of the dry ingredients. Alternate adding the remaining meringue and dry ingredients in two more additions, mixing very carefully after each addition until just combined. Be careful not to overmix, which can deflate the egg whites.
⏱️ 6 min - 9
Pour the leche flan mixture first into the caramel-coated cake pan. Then, carefully spoon or pour the ube cake batter on top of the flan mixture. The two batters will separate during baking due to density differences.
⏱️ 3 min - 10
Place the cake pan into the larger roasting pan. Carefully pour boiling water into the larger pan until it reaches about halfway up the sides of the cake pan, creating a water bath.
⏱️ 2 min - 11
Carefully transfer the roasting pan with the cake pan to the preheated oven. Bake for approximately 35 minutes. After 35 minutes, turn off the oven and leave the cake inside for an additional 10 minutes.
⏱️ 45 min•🌡️ 350 - 12
To check for doneness, insert a toothpick into the center of the cake. It should come out clean. If not, return to the oven for a few more minutes until cooked through.
- 13
Remove the cake from the oven and carefully take it out of the water bath. Let it cool on a wire rack for at least 30 minutes. Once cooled, run a thin knife around the edges of the cake to loosen it from the pan.
⏱️ 30 min - 14
Place a serving plate upside down on top of the cake pan. Carefully but confidently flip the cake pan and plate over. The leche flan should now be on top, with the caramel sauce drizzling down. Gently lift the cake pan.
⏱️ 2 min - 15
Refrigerate the Ube Leche Flan Cake for at least 1 1/2 hours, or until thoroughly chilled, before serving. Serve cold and enjoy!
⏱️ 90 min