Ube Leche Flan Cake

Ube Leche Flan Cake.  The name on its own is enough to make you want to grab a fork.

We have been making leche flan in the instant pot ever since I had discovered how easy it was to make it there.  It is so easy that every time MacGyver gets several trays of eggs, he always hints that he would love to see those eggs converted to leche flan.

I try not to make it too often so we have not had leche flan in a while.  Then I saw the someone post pictures of ube leche flan cake on FB.  Hhmmmm...although I dislike getting my hands all purple when handling ube extract, I was sure that MacGyver would love it if I tried to make this.  

After going through several recipes, I concluded that it might not be too difficult to make.  Our initial test run in November was a success that I wanted to make it for Christmas.

The reviews were quite good but the ultimate compliment came from GI.  

At lunch today, as RD was looking for dessert, we said that we had brought home some biko and cassava cake from the Christmas dinner gathering.   

GI called out, "Is there any ube leche flan left?"

I replied, "No.  Dad had the last slice last night."

GI replied, "It was soooo good."

RD relayed, "Yeah, last night when Kuya tasted it he said that it was better than the leche flan from the other night."

GI added, "And then I asked who made it?  Tita MiSquared?" 

I have to say, I was tickled pink. (Thank you GI.  You have made my Christmas.)  The term "pumapalakpak ang tainga"  came to mind when I heard the story because MiSquared is our resident expert cook and dessert maker.  To be placed in her ranks is an honour.  

Ube Leche Flan Cake
 (use 8" or 9" round pan) 

Caramel Layer

3/4 c sugar
1/2 c water

Leche Flan

6 egg yolks
1 c condensed milk
1/2 c cream
1/4 c milk
1 t vanilla extract

Cake

4 egg yolks 
1/3 c sugar
1/4 c oil
1/4 c milk
1 t vanilla extract
2 t ube extract
1 c all purpose flour
1 1/2 t baking powder
1/2 t salt 

4 egg whites
1/2 t vinegar
1/3 c sugar

Instructions 

1. Make the caramel layer.  Choose one of the two options.

  a. Use the microwave.  Place sugar and water in oven-safe and microwave safe container. Microwave for 2 to 4 minutes until light amber in colour.  (Check after 2 minutes and set timer 30 seconds at a time to ensure caramel does not burn. Remove from microwave before caramel gets too dark because it will continue to cook as it cools.)

  b. Use stove top.  Place sugar in round pan that can be heated over the stove.  (No need to add water.)  Heat the sugar in the pan over low heat until the sugar melts. Swirl pan to distribute melting sugar. Remove pan from heat when sugar turns golden brown.  Allow to cool.

2. Preheat the oven to 350F.

3. Make the flan layer

  Combine egg yolks and condensed milk in a medium bowl. Add cream, milk, and vanilla. 
  Set aside.

4.  Make the ube chiffon cake layer

  In a large mixing bowl, whisk together the yolks and sugar until the colour is lighter and mixture is bubbly.   Add the oil, milk, vanilla extract and ube extract. Stir well. Sift flour and baking powder into the egg mixture.   Whisk to beat until lump-free and smooth.  Set aside.

  In a medium bowl, beat egg whites until frothy.  Add vinegar and beat until soft peaks form.  Add sugar 2 T at a time and continue to beat until egg whites form stiff peaks. 

  Fold in about 1/4 of the egg whites into the yolk mixture and combine to lighten the batter.  Fold in the rest in two or three additions until the mixture is uniform in colour.

5. Assemble the cake

  Pour in the flan over the caramel.
  Gently pour the cake batter over the flan.
  Tap pan lightly against the counter.

6.  Bake the cake.  Choose one of the two options.

 a) Place the cake in a water bath and bake at 350F for 55-60 minutes until the top of the cake is golden brown.  

 b) Bake for 25 minutes until cake is set and springy to touch.

7.  Serve the cake

  To unmold, gently run a knife along the edge of the pan.  
  Place a rimmed serving plate on top of the cake pan and quickly invert the cake onto the plate.  
  Allow to cool.  Chill before serving.