Ube Leche Flan Cake is a decadent Filipino dessert that melds the vibrant flavors of ube (purple yam) and creamy leche flan. This indulgent treat features layers of soft ube-infused sponge cake and velvety caramel custard, creating a delightful fusion of textures and flavors that’s perfect for any special occasion.
The Caramel
Making the caramel layer for your Ube Leche Flan Cake is straightforward. It adds a lovely amber color and delicious sweetness. Start by heating granulated or caster sugar in a pot or pan over medium heat. Be sure to melt it slowly to avoid burning. Once the sugar has melted and turned into a rich amber color, pour it into a tin and let it set.
The Cake Layer
The ube cake layer is the real star of this dessert. It’s a chiffon cake with ube extract added for that distinctive ube flavor and vibrant color. This layer brings the whole show together.
What is Ube Leche Flan Cake
Ube Leche Flan Cake is a delightful Filipino dessert featuring layers of ube-infused sponge cake topped with creamy leche flan. It’s a sweet and indulgent treat known for its unique blend of flavors and textures, perfect for special occasions.
A Few Tips
To achieve the best results, follow these tips:
Heat the sugar slowly to prevent burning.
Keep the heat on medium to maintain control during the melting process.
Whisk the ingredients for the flan gently. Combine egg yolks, sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt to enhance the flavors.
For the cake layer, use ube extract for both flavor and color.
With these steps and tips, creating the Ube Leche Flan Cake is not only easy but also enjoyable. The combination of the creamy flan and fluffy ube chiffon cake makes it a delightful treat.
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These are the ingredients you will need:
Creating the perfect Ube Leche Flan Cake involves carefully selected ingredients. To begin, you’ll need eggs and cream of tartar to stabilize the whipped egg whites. Both granulated sugar and caster sugar can be used in this recipe.
The recipe card specifies using 60g of granulated sugar twice because we whip the egg whites and yolks in separate bowls, each with 60g of sugar—any flavorless oil works, though I prefer vegetable oil.
Add a bit of water and ube extract—adjust the amount depending on how strong you want the flavor and color. For dry ingredients, use plain or all-purpose flour, baking powder, and a pinch of salt.
Baking this cake in a water bath
Baking in a water bath ensures a smooth and creamy texture. When making an Ube Leche Flan Cake Once you’ve prepared your cake batter and flan mixture, it’s time to combine them. Pour the cake batter over the flan mixture, then place it all in a tin.
To bake this cake perfectly, use a large baking or roasting tray with high sides. Place the tin in the large tray and carefully pour boiling water into the tray until it reaches about halfway up the sides of the tin.
This method, known as a water bath, helps maintain a consistent temperature around the cake batter and flan mixture. Finally, place the entire setup in your oven and let it bake perfectly.
Why is a water bath used?
Using a water bath is crucial when making a Ube Leche Flan Cake. This technique is common in baking flan and cheesecake. The purpose of the water bath is to control the temperature around the cake. When you place the cake in the oven without a water bath, the eggs in the mixture might curdle, ruining the texture.
A water bath keeps the temperature stable, ensuring the cake bakes evenly without getting too hot. This process keeps the cake creamy and smooth. Always use a water bath to achieve that perfect smooth and luscious texture. Skipping this step can make a big difference, so don’t leave it out when using the oven.
Conclusion
Making a Ube Leche Flan Cake is a delightful culinary adventure that combines the vibrant flavor of ube with the creamy texture of leche flan. You can achieve a perfect dessert every time by carefully following the steps and tips provided.
The key lies in the caramel layer’s rich amber color, the smooth flan mixture, and the fluffy ube chiffon cake, all brought together through the water bath technique.
This method ensures even baking and prevents curdling, creating a creamy, luscious cake. Using high-quality ingredients and precise techniques will yield a stunning and delicious cake that is perfect for any occasion. Enjoy the process and the delightful result of your homemade Ube Leche Flan Cake!
Ube Leche Flan Cake
Ingredients
For the caramel layer:
- 200g granulated sugar
For the flan:
- Six egg yolks
- 320g condensed milk
- 1/8 teaspoon salt
- Two teaspoons of vanilla extract
- 350ml evaporated milk
For the cake:
- Three egg whites
- 60g granulated sugar
- 1/4 teaspoon cream of tartar
- 50ml cold water
- Three egg yolks
- 40ml vegetable oil
- 60g granulated sugar
- One tablespoon ube extract
- 100g plain flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Instructions
- Preheat your oven to 180c/350f.
Make the Caramel Layer
- In a pot or pan, add sugar.
- Place on medium heat and keep heating and stirring until the sugar melts and turns amber.
- Pour the caramel into an 8-inch cake tin and set it at room temperature.
- Do not grease the tin; an un-greased tin helps the cake rise better.
Make the Flan
- In a large bowl, combine all the ingredients for the flan.
- Whisk the ingredients together.
- Pour the mixture through a sieve into the tin on the caramel layer.
- Ensure the sugar has set before pouring the flan mixture.
- Set it aside while preparing the cake batter.
Make the Cake Batte
- In a large, clean bowl, add egg whites and cream of tartar.
- Begin whipping until the mixture becomes foamy.
- Gradually add sugar, slowly whipping until you achieve stiff peaks.
- Mix egg yolks and sugar in a separate large bowl until the egg yolks lighten in color and the mixture slightly increases in volume.
- Add oil, water, and ube extract and whisk until combined.
- Add flour and baking powder and mix until combined.
- Gently fold in half of the whipped egg whites, followed by the rest, ensuring no lumps or streaks of egg whites remain.
Bake the Cake
- Place the tin in a baking/roasting tray with high sides.
- Pour boiling water into the large tray until it reaches halfway up the sides of the tin.
- Carefully place this in the oven and bake at 180c/350f for about 55-60 minutes, until a toothpick inserted into the cake comes clean. The cake will be jiggly due to the flan; this will set as it cools.
- Remove from the oven, let it cool completely, then refrigerate overnight.
- Take it out of the tin the next day, cut it into slices, and enjoy!
