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–+ servings
Ube Leche Flan Layer Cake

Ube Leche Flan Layer Cake: Slice into Filipino Bliss

Experience the delightful fusion of flavors in Ube Leche Flan Layer Cake, a unique Filipino dessert perfect for any gathering.
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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Filipino
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Flan
  • 0.75 cup Sugar Consider using brown sugar for a deeper caramel flavor
  • 10 pieces Egg Yolks Reserve egg whites for the chiffon
  • 1 can Sweetened Condensed Milk No substitutes for texture
  • 1 can Evaporated Milk Can swap with whole milk, although flavor may vary
  • 1 tsp Vanilla Extract Opt for pure extract for the best taste
For the Cake Batter
  • 1 cup Cake Flour All-purpose flour can be used, but expect a different texture
  • 1.5 tsp Baking Powder Ensure it’s fresh for proper rising
  • 0.25 tsp Salt No substitutes are necessary
  • 5 pieces Egg Yolks Use room temperature for better blending
  • 0.25 cup Sugar Feel free to replace with a suitable sugar alternative if desired
  • 0.25 cup Oil Neutral oils work best, or melted butter for added flavor
  • 0.33 cup Ube Halaya Other purple yam products can be used if ube halaya is unavailable
  • 0.5 tsp Ube Extract Recommended for a stronger taste
  • 0.33 cup Water No substitutes
For the Meringue
  • 5 pieces Egg Whites Fresher eggs yield better results
  • 0.25 tsp Cream of Tartar Can alternatively use lemon juice

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Saucepan
  • Roasting pan
  • wire rack

Method
 

Step-by-Step Instructions
  1. Prepare Caramel: Melt ¾ cup of sugar in a dry saucepan over medium heat, stirring until golden amber, about 8-10 minutes, then pour into the cake pan to solidify.
  2. Make Leche Flan Mixture: Whisk together 10 egg yolks, sweetened condensed milk, evaporated milk, and vanilla until smooth. Strain and pour into the caramel-lined pan.
  3. Prepare Cake Batter: Mix cake flour, baking powder, and salt. In another bowl, whisk the egg yolks, sugar, oil, ube halaya, ube extract, and water. Combine wet and dry ingredients.
  4. Whip Egg Whites: Beat 5 egg whites and cream of tartar until frothy, then gradually add 0.25 cup sugar and beat until stiff peaks form.
  5. Combine Batters: Fold whipped egg whites into the ube mixture gently until no streaks remain.
  6. Bake the Cake: Pour chiffon batter over leche flan in the cake pan, place in a larger pan with hot water and bake at 350°F (175°C) for 1 hour.
  7. Cool and Refrigerate: Let cool for 10 minutes, then chill in the refrigerator for a minimum of 4 hours.
  8. Serve the Cake: Run a knife around edges of the pan, invert onto a serving plate, cut into slices, and serve chilled.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 6gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 160mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 450IUCalcium: 100mgIron: 1mg

Notes

Ensure egg whites and yolks are at room temperature for fluffiness. Chill the cake for at least 4 hours for best results.

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