Ube Flan Cake

Soft and airy chiffon cake topped with a thin layer of milk custard flan, this Ube Flan cake is a delicious combination of two luscious desserts!

Hi there bakers! How have you been? I know my posting here on the blog has become so random lately. While I am not really able to bake that much because school is out (hello motherhood!),  and I am very pregnant, I am able to bake some bread for my friend’s blog Kawaling Pinoy. You guys should check those goodies out.

Today, I have something for you that I have made and photographed last year before I went on a vacation to the Philippines. This Ube Flan Cake is a unique cake that has three layers: a caramel layer, a flan layer and the ube cake layer. 

It is a simple, icing- free cake that is easy to serve on gatherings, you know, when frosted and fondant cakes are not really the thing of your guests. You can’t go wrong with this simple cake that packs a unique combination of flavor in  every slice.

Ube Flan Cake: Step by Step Process

The caramel layer. Or simply, caramelized sugar. 

• Add the sugar on a 9-inch round baking pan. Set the baking pan over low heat on the stove and allow the sugar to melt.
• Use tongs to swirl the pan around to distribute the sugar as it starts to melt. Be careful as the pan is hot. The melted sugar will slowly turn from clear to golden. Remove the pan from the heat and allow the pan to cool.

The Flan Layer

• Preheat oven to 350 F. Add the egg yolks, evaporated milk, and condensed milk in a mixing bowl. Gently stir the mixture until the yolks are dispersed and the mixture is uniform in color.
• Strain the custard over a strainer. Pour it over the cooled caramel mixture in the pan.

The Chiffon Cake Layer

• In a large mixing bowl, beat together yolks and sugar, until the color is lighter and the mixture is frothy. Add the sugar, oil, and the ube flavoring. Stir until blended.
• Combine cake flour and baking powder in a bowl and add them to the yolk mixture. Use a hand whisk to beat the mixture until it is lump-free and smooth. Set aside.

• In the bowl of a stand mixer ( or use an electric hand mixer), beat the egg whites until frothy. Add the cream of tartar and beat the egg whites until soft peaks form. Gradually add 1/4 cup of sugar and continue to beat until the egg whites form stiff peaks.
• Fold the beaten egg whites in three additions to the yolk mixture using a rubber spatula, until the mixture is streak-free and uniform in color. Pour and scrape the cake batter over the flan layer in the pan. The pan will be almost full.

• Bake the assembled ube flan at 350 F for 25 minutes, or until the cake is set and springy to the touch.
• Allow the cake to cool. To unmold, gently run a knife along the edges of the pan. Turn the cake over gently on a rimmed serving plate and gently tap the bottom of the pan to release the cake.

And behold the yumminess!

Need more Ube? Check these Out:

• Ube Purple Yam Bread Rolls
• Ube Ensaymada
• Ube Custard Tart
• Ube Pie

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Ube Flan Cake

Yield: 9 inch round cake, serves 8

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Soft and airy chiffon cake topped with a thin layer of milk custard flan, this Ube Flan cake is a delicious combination of two luscious desserts!

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Ingredients

For the Caramel Layer

• 3 tbsp sugar

For the Custard/ Flan Layer

• 150 ml evporated milk
• 150 ml condensed milk
• 4 egg yolks

For the Ube Chiffon Cake Layer

• 4 egg yolks
• 1/4 cup milk
• 1/2 cup sugar
• 3 tbsp canola oil
• 2 tsp ube flavoring
• 3/4 cup cake flour
• 1/2 tbsp baking powder
• 4 egg whites
• 1/4 tsp cream of tartar
• 1/4 cup sugar

Instructions

Make the Caramel Layer

1. Sprinkle the sugar on a 9-inch round baking pan. Set the baking pan over low heat on the stove and allow the sugar to melt. Use tongs to swirl the pan around to distribute the melting sugar. The melted sugar will slowly turn from a clear color to a golden one. Remove the pan from the heat and allow the pan to cool.

Make the Flan Layer

1. Preheat oven to 350 F. In a mixing bowl, add the egg yolks, evaporated milk, and condensed milk. Gently stir the mixture until the yolks are dispersed and the mixture is uniform in color. Strain the custard over a strainer. Pour it over the cooled caramel mixture in the pan.

Make the Ube Chiffon Cake Layer

1. In a large mixing bowl, beat together yolks and sugar, until the color is lighter and the mixture is bubbly. Add the milk, oil, and the ube flavoring. Stir well.
2. Combine cake flour and baking powder in a bowl and add them to the yolk mixture. Use a hand whisk to beat the mixture until it is lump-free and smooth. Set aside.
3. In the bowl of a stand mixer ( or use an electric hand mixer), beat the egg whites until frothy. Add the cream of tartar and beat the egg whites until soft peaks form. Gradually add 1/4 cup of sugar and continue to beat until the egg whites form stiff peaks.
4. Fold the beaten egg whites in three additions to the yolk mixture using a rubber spatula, until the mixture is streak-free and uniform in color. Pour and scrape the cake batter over the flan layer in the pan. The pan will be almost full.
5. Bake the assembled ube flan at 350 F for 25 minutes, or until the cake is set and springy to the touch.
6. Allow the cake to cool. To unmold, gently run a knife along the edges of the pan. Turn the cake over gently on a rimmed serving plate and gently tap the bottom of the pan to release the cake.
   

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 315Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 195mgSodium: 172mgCarbohydrates: 43gFiber: 0gSugar: 31gProtein: 8g