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Ube Leche Flan Layer Cake

Delightful Ube Leche Flan Layer Cake for Special Occasions

This Ube Leche Flan Layer Cake is a delightful fusion of flavors, combining the earthy sweetness of ube with rich leche flan, perfect for special occasions.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Filipino
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Caramel
  • 0.5 cups Sugar Keep an eye on it to prevent burning.
For the Leche Flan
  • 10 pcs Egg Yolks Use fresh for best results.
  • 1 can Sweetened Condensed Milk Can swap with coconut milk for a twist.
  • 1 can Evaporated Milk Dairy-free alternatives can work too.
  • 1 tsp Vanilla Extract Almond extract can be used for a nutty color.
For the Chiffon Cake
  • 1 cup Cake Flour All-purpose flour can be used.
  • 1.5 tsp Baking Powder Check freshness to ensure performance.
  • 0.25 tsp Salt Balances sweetness and enhances flavors.
  • 5 pcs Egg Yolks Using fresh gives better texture.
  • 0.25 cups Sugar Adds sweetness to the batter.
  • 0.25 cups Oil Melted butter is a good substitute.
  • 0.33 cups Ube Halaya Check consistency for vibrant flavor.
  • 0.5 tsp Ube Extract Optional if using ube halaya.
  • 0.33 cups Water Use room temperature for the best consistency.
  • 5 pcs Egg Whites Beat until stiff peaks for best results.
  • 0.25 tsp Cream of Tartar Stabilizes egg whites when beating.

Equipment

  • 9-inch cake pan
  • roasting pan
  • Mixing Bowls
  • Saucepan
  • whisk
  • spatula
  • sieve

Method
 

Preparation Steps
  1. Step 1: Prepare the Caramel - In a dry saucepan over medium heat, add ½ cup sugar and let it melt. Swirl the pan gently until golden brown (8-10 minutes), then pour into a 9-inch cake pan.
  2. Step 2: Make the Leche Flan Mixture - Whisk 10 egg yolks, 1 can sweetened condensed milk, 1 can evaporated milk, and 1 tsp vanilla until smooth. Strain and pour over caramel.
  3. Step 3: Mix the Dry Ingredients for Cake - Sift together 1 cup cake flour, 1.5 tsp baking powder, and 0.25 tsp salt, then set aside.
  4. Step 4: Create the Ube Batter - Blend 5 egg yolks, 0.25 cup sugar, 0.25 cup oil, 0.33 cup ube halaya, 0.5 tsp ube extract, and 0.33 cup water until smooth, then fold into dry ingredients.
  5. Step 5: Whip the Egg Whites - Beat 5 egg whites with 0.25 tsp cream of tartar, gradually adding 0.25 cup sugar until stiff peaks form (5-7 minutes).
  6. Step 6: Fold in Egg Whites - Gently fold whipped egg whites into ube batter in thirds, maintaining light texture.
  7. Step 7: Assemble the Cake Layers - Pour ube chiffon batter over leche flan mixture in the cake pan.
  8. Step 8: Bake the Cake - Preheat oven to 350°F (175°C) and bake for about 1 hour. Check for doneness with a toothpick.
  9. Step 9: Cool and Serve - Allow to cool for about 10 minutes, then refrigerate for at least 4 hours or overnight before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 250IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

For best flavor, use fresh ingredients and refrigerate overnight after baking. Keep a close eye on the caramel to prevent burning.

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