Ingredients
Caramel Layer
- 1/4 cup sugar
Flan Custard
- 6 egg yolks
- 354 ml can evaporated milk
- 300 ml can condensed milk
- 3 tbsp sugar
Ube Cake Batter
- 3 egg yolks (from large eggs)
- 1/4 cup milk
- 1/4 cup sugar
- 1/4 cup canola oil
- 2 tsp liquid ube flavoring
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 3 egg whites (from large eggs)
- 1/4 tsp cream of tartar
- 1/4 cup sugar
Instructions
- Make the caramel: Sprinkle 1/4 cup sugar evenly on a 9-inch round baking pan. Place the pan over low heat on the stove and allow the sugar to melt slowly. Use tongs to swirl the pan and distribute the caramelizing sugar evenly. Once it turns a golden amber color, remove from heat and let the pan cool.
- Prepare the flan custard: Preheat the oven to 350°F (175°C). In a mixing bowl, combine 6 egg yolks with evaporated milk and condensed milk. Stir gently until the yolks are well dispersed and the mixture is uniform in color. Strain the custard mixture through a fine sieve to remove any lumps. Pour the strained custard over the cooled caramel in the baking pan.
- Make the ube cake batter – yolk mixture: In a large mixing bowl, beat 3 egg yolks with 1/4 cup sugar until the mixture lightens in color and becomes bubbly. Add the milk, canola oil, and liquid ube flavoring. Stir well to combine.
- Add dry ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the yolk mixture, whisking after each addition to ensure a smooth, lump-free thick batter. Set aside.
- Beat the egg whites: Using a stand mixer or electric hand mixer, beat 3 egg whites until frothy. Add cream of tartar and continue beating until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff peaks are achieved.
- Incorporate egg whites: Fold about 1/4 cup of the beaten egg whites gently into the yolk batter to lighten it. Gradually fold in the remaining beaten egg whites in three additions, ensuring the batter becomes smooth and uniform without streaks.
- Prepare water bath: Place the round baking pan containing the flan and custard into a larger rimmed pan to create a water bath.
- Assemble the cake: Carefully pour and scrape the ube cake batter over the flan custard layer in the round pan. The pan will be almost full. Pour hot water into the larger pan until the round pan is submerged halfway to create a moist baking environment.
- Bake: Bake at 350°F for 60 to 70 minutes, or until the cake is set, springs back when touched lightly, and a toothpick inserted in the center comes out clean.
- Cool and unmold: Allow the cake to cool completely. Run a knife gently along the pan edges to loosen. Invert the cake onto a rimmed serving plate and gently tap the bottom of the pan to release the cake with the caramel flan layer on top.
Notes
- Ensure the caramel is evenly golden but not burnt for the best flavor.
- Straining the custard prevents lumps for a silky flan layer.
- Folding the egg whites carefully keeps the cake batter airy and light.
- The water bath prevents the flan from cracking and keeps the cake moist.
- Use a 9-inch round baking pan for proper layering and baking.
- Allow the cake to cool completely before unmolding to maintain its shape.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Filipino