Ube Custard Cake Recipe | Ube Leche Flan Cake ( Remake )

Ube custard cake is a combination of soft and fluffy purple chiffon cake and creamy leche flan.

INGREDIENTS:
size of the pan: 8 x 3 inches round baking pan
serving size: good for 8 servings

FOR THE CARAMEL:
1/2 cup white sugar
3 tbsp water

FOR THE LECHE FLAN:
6 egg yolks ( from large egg )
1 cup sweetened condensed milk
3/4 cup evaporated milk
1 teaspoon vanilla extract

FOR THE CAKE:
4 large egg yolks ( from large egg )
1/3 cup sugar
1/4 cup fresh milk or evap milk
1/4 cup oil
1 1/2 teaspoons ube extract
1 cup cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

FOR THE MERINGUE:
4 large egg whites
1/2 teaspoon cream of tartar
1/3 cup sugar

*Bake in a preheated oven at 180C for 1 hour and 25 minutes or its better to check the cake by inserting toothpick in the middle. If comes out clean, it’s done. Cake shpuld be very sligthly fulling away from the side of the pan.

*IMPORTANT NOTE: If you have some issue on baking this cake mainam na halfway of baking put alluminum foil on top gaya po ng nasa video para maiwasan na mag brown masyado yung ibabaw ng cake or sometimes oven temperature can also vary model to model, so make sure you’re keeping an eye on the cake.

*In this recipe we need to use cake flour but you can make your own cake flour substitute. For every 1 cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour and add 2 tablespoons of cornstarch.

Let us know if you’ve tried making this recipe and how it went. Enjoy!!
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