Description
This Ube Flan Cake is a delightful Filipino dessert featuring a creamy flan layer atop a moist purple yam sponge cake. The cake combines the sweetness of caramelized sugar with the rich flavors of ube, evaporated milk, and condensed milk, creating a velvety texture and a vibrant lavender hue. Perfect for special occasions or a unique treat, this recipe is baked to perfection to yield a luscious and indulgent dessert.
Ingredients
Scale
Cake and Flan Mixture
- 1 1/2 cups grated Purple Yam (Ube)
- 5 large Eggs
- 1 cup Evaporated Milk
- 1 cup Condensed Milk
- 1/4 cup Butter, melted
- 1 1/2 cups All-Purpose Flour
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Vanilla Extract
Caramel Topping
- 1 cup Sugar
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease your cake pan thoroughly and line it with parchment paper to prevent sticking and make flipping easier.
- Mix the Batter: In a large mixing bowl, combine the grated ube, eggs, melted butter, and vanilla extract. Gradually add evaporated milk, condensed milk, and sifted all-purpose flour with baking powder. Stir everything together until the batter is smooth and well incorporated.
- Caramelize the Sugar: In a separate saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns into a golden brown caramel syrup. Carefully pour this caramel into the bottom of the prepared cake pan and tilt the pan to evenly coat the base.
- Assemble the Cake: Pour the ube mixture over the caramelized sugar layer in the cake pan. Use a spatula to smooth the surface evenly for an attractive finish.
- Bake the Cake: Place the cake pan in the preheated oven and bake for 45-50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean once the cake is fully baked. Allow the cake to cool in the pan.
- Invert the Cake: After cooling, carefully flip the cake onto a serving plate so that the flan layer with caramelized sugar is on top, revealing a glossy caramel coating with a creamy texture.
- Serve: Slice the cake into desired portions and enjoy the moist ube sponge combined with the luscious flan layer on top.
Notes
- Grate the purple yam finely to ensure a smooth cake texture.
- Be careful when caramelizing sugar as it can burn quickly; remove from heat as soon as it reaches golden brown.
- Let the cake cool completely before flipping to avoid breakage.
- You can use a water bath (bain-marie) during baking for a creamier flan, but this recipe works well without it.
- Store leftovers covered in the refrigerator and consume within 3-4 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
