Ube Cake Flan

5 from 3 votes

Ube cake flan is your favorite ube cake with leche flan on top. And yes, it’s as delicious as it sounds! Easy to make too. Perfect for the holidays and all your celebrations.

Prep Time30

Cook Time30

Cooling Time30

Course: Dessert

Cuisine: Filipino

Servings: servings

Calories: 172kcal

Author: Jolina

Equipment

Ingredients

Caramel Syrup

¾ cup granulated sugar
¼ cup water

Leche Flan

4 pieces large eggs room temperature
1 10-oz can condensed milk
1 12-oz can evaporated milk
1 tsp vanilla extract
pinch salt

Sponge Cake

4 pieces egg yolks form large eggs room temperature
¼ cup granulated sugar
¼ cup canola oil can also use vegetable oil
¼ cup milk I use 2% skim, or whole milk
2 tsp ube extract see note
1 cup all-purpose flour
1 tsp baking powder
½ tsp salt

Meringue

4 pieces egg whites from large eggs room temperature
1 tsp cream of tartar
⅓ cup granulated sugar

US Customary - Metric

Instructions

To make the caramel syrup, place sugar and water in a sauce pan and cook on medium heat. Swirl — don’t stir — the mixture around a few times so the sugar doesn’t burn.
¾ cup granulated sugar, ¼ cup water
Cook until the mixture turns a nice golden brown.
Transfer to your preferred pans (see FAQs) and swirl to ensure the caramel evenly coats the bottom. Set aside. Note that you need to move fast — but carefully — because the caramel will harden quickly.
Preheat your oven to 350F.
In a large mixing bowl, combine all flan ingredients - eggs, condensed milk, evaporated milk, vanilla extract and salt.
4 pieces large eggs, 1 10-oz can condensed milk, 1 12-oz can evaporated milk, 1 tsp vanilla extract, pinch salt
Whisk until blended and set aside.
In another large bowl, cream egg yolks and sugar until light and fluffy.
4 pieces egg yolks form large eggs, ¼ cup granulated sugar
Add oil, milk and ube extract and whisk until combined.
¼ cup canola oil, ¼ cup milk, 2 tsp ube extract
Sift the flour, baking powder and salt directly into your egg yolk mixture and stir just until combined. Set aside.
1 cup all-purpose flour, 1 tsp baking powder, ½ tsp salt
In a medium bowl using a handheld electric mixer or using a stand mixer fitted with the whisk attachment, whisk egg whites and cream of tartar until foamy.
4 pieces egg whites from large eggs, 1 tsp cream of tartar
Add sugar gradually, a little at a time, until you reach stiff peaks.
⅓ cup granulated sugar
Fold a dollop of meringue into your egg yolk mixture to lighten it.
Then fold the rest of the meringue until well blended.
Strain the leche flan mixture to your prepared pans.
Then pour the ube cake batter over the flan. Do not over-fill pan.
Place a roasting pan (or any baking pan that will fit the cake pans you're using) in the oven and pour hot water to fill it halfway.
Place your cake pans in the water bath and bake for 30-40 minutes (depending on your pan) or until a tester comes out clean and the edges of your cake start to pull away from the pan.
Remove from oven and place on a wire rack to cool.
Run a thin sharp knife around the edges of the pan then invert on a platter and serve.

Video

Notes

Pan options: (2) 6x3 inch round pans or (2) 9x5x3 inch loaf pans or a combination. The layers will be more pronounced in a 3-inch tall cake pan. Using a bigger pan will result to thinner layers.
Also note that the baking time will differ depending on the pan you use. Make sure to check at the halfway mark to see how much longer you need to go.
I provide an alternative way to make caramel sauce. See expert baking tips.
I use 2 tsp of ube extract but if you want a more pronounced ube flavor, add another tsp.
For a more stable meringue, stay on low speed and add sugar gradually (about 1 tbsp at a time).
Check out the post for more tips, FAQs, a troubleshooting guide, and step-by-step photos.

Nutrition