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Ube Leche Flan Cake

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Ingredients Method

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

Method
 

  1. Preheat your oven to 180c/350f.
 Make the Caramel Layer
  1. In a pot or pan, add sugar.
  2. Place on medium heat and keep heating and stirring until the sugar melts and turns amber.
  3. Pour the caramel into an 8-inch cake tin and set it at room temperature.
  4. Do not grease the tin; an un-greased tin helps the cake rise better.
Make the Flan
  1. In a large bowl, combine all the ingredients for the flan.
  2. Whisk the ingredients together.
  3. Pour the mixture through a sieve into the tin on the caramel layer.
  4. Ensure the sugar has set before pouring the flan mixture.
  5. Set it aside while preparing the cake batter.
Make the Cake Batte
  1. In a large, clean bowl, add egg whites and cream of tartar.
  2. Begin whipping until the mixture becomes foamy.
  3. Gradually add sugar, slowly whipping until you achieve stiff peaks.
  4. Mix egg yolks and sugar in a separate large bowl until the egg yolks lighten in color and the mixture slightly increases in volume.
  5. Add oil, water, and ube extract and whisk until combined.
  6. Add flour and baking powder and mix until combined.
  7. 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
  1. Place the tin in a baking/roasting tray with high sides.
  2. Pour boiling water into the large tray until it reaches halfway up the sides of the tin.
  3. 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.
  4. Remove from the oven, let it cool completely, then refrigerate overnight.
  5. Take it out of the tin the next day, cut it into slices, and enjoy!