Ube Leche Flan Cake Recipe

Ube Leche Flan Cake

Serves 2 6-inch cake pans

Caramel:

115 g sugar

50 ml water

Flan:

4 egg yolks + 1 whole egg

230 ml condensed milk

270 ml evaporated milk

1 tsp vanilla extract

Ube sponge:

3 eggs, separated

78 g sugar, divided by 2 for yolks and whites

50 g oil

75 g flour

2 tsp ube extract

8 g ube powder

1/2 tsp baking powder

Directions:

For caramel, dissolve sugar and water on medium-high heat until it turns a light amber colour.
Immediately transfer to cake pans and evenly spread the caramel onto the pan, swirling it around until the bottom is evenly coated.
Whisk all the flan ingredients together until the mixture is homogenous and set aside.
For the ube cake, whisk the egg whites until frothy, then slowly add 39 g of the sugar until it reaches a soft peak.
Whisk egg yolks with the rest of the sugar until frothy, then mix in the ube extract and oil.
Sift the dry ingredients together in a separate bowl. Fold one-third of the meringue and one-third of the dry ingredients into the egg yolk mixture, alternating between the two until it is all mixed together. Mix carefully to prevent the egg whites from deflating.
Pour flan mixture evenly between the two tins then add the cake batter. Place both pans into a larger pan and put boiling water in the larger pan for a water bath. Place pan into a preheated 350F oven for 35 minutes, then leave inside with the oven off for 10 more minutes.
Refrigerate for at least three hours after it is cooled before serving!