Asian Cuisine

Ube Custard Cake Recipe – Asian Special

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Ube Custard Cake Recipe – Asian Special

Ube custard cake is a beloved Filipino dessert that combines two classic treats into one: a rich, creamy leche flan layered atop a soft, fluffy ube chiffon cake. This delightful fusion offers a beautiful contrast in textures and flavors, making it a standout at any gathering. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is sure to impress.

  • Prep Time30 min
  • Cook Time1 hr
  • Total Time1 hr 30 min

FOR THE CARAMEL LAYER :

  • 3 tbsp sugar

FOR THE CUSTARD/ FLAN LAYER :

  • 354 ml can evaporated milk
  • 300 ml can condensed milk
  • 6 egg yolks

FOR THE UBE CHIFFON CAKE LAYER :

  • 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

MAKE THE CARAMEL LAYER :

1
 
Sprinkle sugar evenly over a 9-inch round baking pan. Place the pan over low heat on the stove and let the sugar melt. Use tongs to gently swirl the pan, spreading the melting sugar. As the sugar melts, it will gradually change from clear to golden in color. Remove the pan from the heat and let it cool.

MAKE THE FLAN LAYER :

2

Preheat the oven to 350°F. In a mixing bowl, combine the egg yolks, evaporated milk, and condensed milk. Gently stir until the yolks are evenly distributed and the mixture is uniform in color. Strain the custard through a strainer. Pour the strained custard over the cooled caramel in the pan.

MAKE THE UBE CHIFFON CAKE LAYER :

3

In a large mixing bowl, beat together the egg yolks and sugar until the mixture lightens in color and becomes bubbly. Stir in the milk, oil, and ube flavoring until well combined.

4

In another bowl, combine the flour, salt, and baking powder. Gradually sift this dry mixture over the yolk batter. Use a hand whisk to beat the batter after each addition until smooth and free of lumps. The batter will be thick. Set aside.

5

In the bowl of a stand mixer or using an electric hand mixer, beat the egg whites until frothy. Add the cream of tartar and continue beating until soft peaks form. Gradually add 1/4 cup of sugar, beating until the egg whites form stiff peaks.

6

Using a rubber spatula, gently fold about 1/4 cup of the beaten egg whites into the yolk batter to lighten it. Gradually fold in the remaining egg whites in three additions, folding gently until the mixture is smooth and uniform in color.

7

Prepare a water bath: Place the prepared round pan inside a larger, rimmed pan.

8

Pour the cake batter over the flan layer in the round pan, making sure not to overflow. Carefully pour enough water into the larger pan so that the round pan is submerged halfway.

9

Bake the assembled ube flan cake at 350°F for 60-70 minutes, or until the cake is set, springs back when touched, and a toothpick inserted into the center comes out clean.

10

Allow the cake to cool completely. To unmold, run a knife along the edges of the pan. Place a rimmed serving plate over the pan and gently invert the cake onto the plate. Tap the bottom of the pan to release the cake.

Recipe Notes:

Caramel Layer: Melt sugar over low heat until it turns golden brown, then pour into the cake pan. Allow it to cool and harden before adding the flan mixture.

Flan Layer: Blend egg yolks, sweetened condensed milk, and evaporated milk until smooth. Pour over the hardened caramel layer in the pan.

Ube Chiffon Cake: Prepare the ube chiffon batter by folding together ube extract, flour, baking powder, and whipped egg whites. Gently pour over the flan layer.

Baking: Bake the assembled cake in a water bath at 350°F (175°C) for about 1 hour, or until a toothpick inserted into the cake layer comes out clean.

Cooling: Let the cake cool completely at room temperature, then refrigerate for at least 4 hours before serving to allow the layers to set properly.

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