COPYRIGHT 2015 l ALING ODAY
Ingredients:
For the Ube Cake: 1 3/4 All Purpose Flour 1 1/2 tsp. Baking Powder 1 1/2 tsp. Bicarbonate of Soda (Baking Soda) 1 tsp Salt 1 1/2 cup Sugar 2 tbsp. Ube flavouring 3/4 cup Milk 2 Eggs 1/2 cup Vegetable oil For the Flan: 1 big can Evaporated Milk 1 can Sweetened Condensed Milk 200g Cream Cheese 2 Whole Eggs 2 Egg Yolks 2 tsp. Vanilla For the caramel: 3/4 cup Sugar 1 tbsp. Water (optional) Procedures: Using a small pan, caramelize the sugar on a low heat. Once the sugar turns brown, you can add 1 tbsp. of water (optional). Move the pan by rotating it so that the sugar will not melt. Remove from the heat once the sugar is fully caramelized. Preheat the oven to 350F/175C. Grease a 10 inch bundt pan really well with non stick spray and place it in a large roasting pan.  Poor the caramlised sugar into the bottom of your greased bundt pan making sure to cover the bottom well. Set aside. To make the cake batter, in a large bowl, whisk together all of your dry ingredients and make a well at the centre. Pour all the wet into the dry ingredients and mix well using a hand held electric mixer and set aside. Add the cake batter on top of the caramel, smooth the top so its nice and even. In a bowl, add the evaporated milk, condensed milk, cream cheese eggs, egg yolk and vanilla. Mix using a wire whisk or hand mixer until you have a smooth mixture. Pour the flan mixture over the cake batter, cover the whole thing with foil. Pour some really hot water in the roasting dish, enough to come up about an inch from the bottom of the bundlt pan. Bake for 1-1 hour and 10 minutes, look to see that the top of the cake is firm. Allow to cool for about an hour, invert it onto a platter and enjoy!
Ube Cake Flan
COPYRIGHT 2015 l ALING ODAY
Ube Cake Flan
For the Ube Cake: 1 3/4 All Purpose Flour 1 1/2 tsp. Baking Powder 1 1/2 tsp. Bicarbonate of Soda (Baking Soda) 1 tsp Salt 1 1/2 cup Sugar 2 tbsp. Ube flavouring 3/4 cup Milk 2 Eggs 1/2 cup Vegetable oil For the Flan: 1 big can Evaporated Milk 1 can Sweetened Condensed Milk 200g Cream Cheese 2 Whole Eggs 2 Egg Yolks 2 tsp. Vanilla For the caramel: 3/4 cup Sugar 1 tbsp. Water (optional) Procedures: Using a small pan, caramelize the sugar on a low heat. Once the sugar turns brown, you can add 1 tbsp. of water (optional). Move the pan by rotating it so that the sugar will not melt. Remove from the heat once the sugar is fully caramelized. Preheat the oven to 350F/175C. Grease a 10 inch bundt pan really well with non stick spray and place it in a large roasting pan.  Poor the caramlised sugar into the bottom of your greased bundt pan making sure to cover the bottom well. Set aside. To make the cake batter, in a large bowl, whisk together all of your dry ingredients and make a well at the centre. Pour all the wet into the dry ingredients and mix well using a hand held electric mixer and set aside. Add the cake batter on top of the caramel, smooth the top so its nice and even. In a bowl, add the evaporated milk, condensed milk, cream cheese eggs, egg yolk and vanilla. Mix using a wire whisk or hand mixer until you have a smooth mixture. Pour the flan mixture over the cake batter, cover the whole thing with foil. Pour some really hot water in the roasting dish, enough to come up about an inch from the bottom of the bundlt pan. Bake for 1-1 hour and 10 minutes, look to see that the top of the cake is firm. Allow to cool for about an hour, invert it onto a platter and enjoy!
Ingredients: