Ube Flan Cake

 I don't know if you all know these already,

..But I'm obsessed with anything Ube. 

I have been making so many Ube desserts lately and I'm not planning on stopping

anytime soon!haha 

Baking is therapeutic to me.

I am hoping that one day hubby will like this flavor!

He is not so crazy about it, which is fine. 

Because that means MORE for me!

It's so so good! :)

If you're like me, you will love this.

It may sound or look complicated to make but trust me its not.

I used my Bundt pan because I thought it will look good.

..And it did!

Follow all the instructions and it will turn out amazing!

Look at that perfect slice.

It wasn't too sweet and it was so moist!

Ingredients

For the Caramel Layer

• Cooking spray
• 1 cup white sugar
• 1/4 cup water

For the Custard/ Flan Layer

• 1 can evporated milk
• 1 can condensed milk
• 4 egg yolks

For the Ube Chiffon Cake Layer

• 4 egg yolks
• 1/4 cup milk
• 1/2 cup sugar
• 3 tbsp vegetable oil
• 2 tsp ube flavoring
• 3/4 cup cake flour
• 1/2 tbsp baking powder
• 4 egg whites
• 1/4 tsp cream of tartar
• 1/4 cup sugar

Instructions

Make the Caramel Layer

1. Prepare your 9-inch round pan or bundt pan by Spraying some cooking Spray around.
2. Microwave the sugar and water for 5-6 minutes until golden brown. Pour over pan

Make the Flan Layer

1. Preheat oven to 350 F. In a mixing bowl, add the egg yolks, evaporated milk, and condensed milk. Gently stir the mixture until the yolks are dispersed and the mixture is uniform in color. Strain the custard over a strainer. Pour it over the cooled caramel mixture in the pan.

Make the Ube Chiffon Cake Layer

1. In a large mixing bowl, beat together yolks and sugar, until the color is lighter and the mixture is bubbly. Add the milk, oil, and the ube flavoring. Stir well.
2. Combine cake flour and baking powder in a bowl and add them to the yolk mixture. Use a hand whisk to beat the mixture until it is lump-free and smooth. Set aside.
3. In the bowl of a stand mixer ( or use an electric hand mixer), beat the egg whites until frothy. Add the cream of tartar and beat the egg whites until soft peaks form. Gradually add 1/4 cup of sugar and continue to beat until the egg whites form stiff peaks.
4. Fold the beaten egg whites in three additions to the yolk mixture using a rubber spatula, until the mixture is streak-free and uniform in color. Pour and scrape the cake batter over the flan layer in the pan. The pan will be almost full.
5. Bake the assembled ube flan at 350 F for 25 minutes, or until the cake is set and springy to the touch.
6. Allow the cake to cool. To unmold, gently run a knife along the edges of the pan. Turn the cake over gently on a rimmed serving plate and gently tap the bottom of the pan to release the cake.
   

So good!!!

Let me know what you guys think!

xoxo

-Jen