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!
This recipe is originally published in 2019 and is now updated with an improved recipe and pictures.
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 ( along with the Basic Fried Donuts recipe)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.
An Improved Ube Flan Cake Recipe
- 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.
- This update is to address the issue of flan not setting after baking. I increased the baking time and tweaked the recipe so that it has now a thicker flan for a perfect cake to custard ratio. This is the ube version of the original, Custard Cake.
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, salt and baking powder in a bowl. Gradually sift the dry mixture over the yolk mixture. Use a hand whisk to beat the mixture after each addition, 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.
Using rubber spatula, fold a little bit of the beaten egg whites to the yolk batter just to thin it down. Then, in three gradual additions, fold the remaining egg whites to the yolk batter until the mixture is streak-free and uniform in color.
Place the prepared pan on a larger rimmed baking pan. Pour and scrape the cake batter over the flan layer in the prepared round pan. The pan will be almost full. Then, gently pour some water into the rimmed pan so that the round pan is submerged about ½.
- Bake the assembled ube flan at 350 F for 60-75 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!
Frequently Asked Questions
The cake is ready once the chiffon is set and springs back to the touch. Insert a toothpick in the center of the cake, once it comes out clean, the cake is done.
Worry not! There is a solution. As long as it is just a slight jiggle in the middle and not a big wave across the cake, you are still fine. Just allow the residual heat of the cake to cook the flan completely. Let it sit until it is cool, or maybe even chill it in the fridge for an hour. The flan will set as it cools.
Yes, and for the same reason. For custard base desserts like this, you want to cool it completely so the custard will set completely. Slicing it right away may cause the custard to collapse. Or, you can really bake the flan to the point that it so cooked, but you run the risk of over cooking the chiffon.