Go Back
–+ servings
Ube Leche Flan Cake

Irresistible Ube Leche Flan Cake That Will Dazzle Your Guests

Ube Leche Flan Cake combines creamy flan with fluffy ube cake for an irresistible dessert that's perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Filipino
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Caramel Layer
  • 1 cup Granulated Sugar Ensure even melting to avoid burnt sugar.
Flan
  • 6 large Egg Yolks For best results.
  • 1 can Condensed Milk No substitutes for best flavor.
  • 1 can Evaporated Milk Can substitute with coconut milk for dairy-free.
  • 1 teaspoon Vanilla Extract Optional for extra depth.
  • 1 pinch Salt Essential in small amounts.
Cake
  • 6 large Egg Whites Fresh eggs whip better.
  • 1/2 teaspoon Cream of Tartar Essential for airy cake structure.
  • 1 cup Granulated Sugar Sweetens and helps create a tender structure.
  • 1/2 cup Vegetable Oil Can substitute with melted butter.
  • 1/2 cup Cold Water Helps maintain a light batter.
  • 1 tablespoon Ube Extract Provides the signature purple hue.
  • 1 cup Plain Flour Use all-purpose flour for best results.
  • 1 tablespoon Baking Powder Ensure it’s fresh for maximum effectiveness.

Equipment

  • 8-inch round cake tin
  • medium pot
  • mixing bowls
  • electric mixer
  • fine sieve
  • spatula
  • roasting tray

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F) and grease an 8-inch round cake tin.
  2. In a medium pot over medium heat, melt granulated sugar until it turns amber and pour into the cake tin.
  3. Mix egg yolks, condensed milk, evaporated milk, and salt until smooth; strain and pour over caramel.
  4. Beat egg whites and cream of tartar until soft peaks form; gradually add sugar until stiff peaks form.
  5. Whisk together remaining yolks and sugar, mix in oil, water, and ube extract, then sift in flour and baking powder.
  6. Gently fold whipped egg whites into the ube batter, then pour over the flan layer in the cake tin.
  7. Place the cake tin into a roasting tray and add boiling water halfway up the sides of the tin.
  8. Bake for 55-60 minutes until a toothpick comes out clean, then cool in the water bath for about 10 minutes.
  9. Chill the cake in the refrigerator for at least four hours or overnight before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 150mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 300IUCalcium: 150mgIron: 1mg

Notes

Monitor the caramel closely to prevent burning, and refrigerate overnight for best flavor and texture.

Tried this recipe?

Let us know how it was!