Ube Leche Flan Cake
Instructional video:
Recipe:
Serves one 8-inch cake pan or two Llaneras (5-inches long)
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Caramel:
115 g sugar
50 ml water
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Flan:
4 egg yolks + 1 whole egg
230 ml condensed milk
270 ml evaporated milk
1 tsp vanilla extract
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Ube sponge:
3 eggs, separated
80 g sugar, divided by 2 for yolks and whites
50 g neutral oil (I use canola oil)
75 g flour
2 tsp ube extract
8 g ube powder
1/4 tsp baking powder
Directions:
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For caramel, dissolve sugar and water on medium-high heat until it turns a light amber colour. ​
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Immediately transfer to cake pans and evenly spread the caramel onto the pan, swirling it around until the bottom is evenly coated.
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Whisk all the flan ingredients together until the mixture is homogeneous and set aside.
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For the ube cake, whisk the egg whites until frothy, then slowly add 40 g of the sugar until it reaches a soft peak.
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Whisk egg yolks with the rest of the sugar until frothy, then mix in the ube extract and oil.
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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.
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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 the pan into a preheated 350F oven for 35 minutes, then leave inside with the oven off for 10 more minutes.*
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Refrigerate for at least three hours after it is cooled before serving!
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*(Note: To ensure that the cake is fully baked through, before turning off the oven, insert a knife or skewer in the middle. It should come out clean. If not, leave it in the oven for 3-5 more minutes).