𝗚𝗿𝗼𝘂𝗽 𝗜𝗜

Procedure in making Ube Cake:

Prepare all the ingredients and materials to be used. Apply the Mise en Place technique.
While mixing all the ingredients together, preheat oven on 170°C.
In a bowl combine 4 egg yolks, ¼ cup white sugar, and ¼ cup oil.
In another container mix 6 tbsp of water, ¼ cup ube powder, and ½ tsp of ube essence.
Combine all wet ingredients then set aside.
Sift 1 cup cake flour, ½ tsp salt, and 1 tsp baking powder.
Incorporate the wet and dry ingredients then set aside.
In a separate bowl, mix 4 egg whites and ½ tsp cream of tartar. Mix until it becomes meringue then add ½ cup of powdered sugar.
Combine all the ingredients with the meringue.
Bake the cake for 20-23 minutes.
While baking, whip the whipping cream, powdered sugar, and ube essence (or purple food coloring) for the icing.
Whip until soft and stiff that can hold their shape.
Once everything is set, start combining and decorating your Ube De Leche cake, then serve.

Ingredients for Ube Cake:

Procedure in Making Leche Flan:

In a pan over low heat, melt the sugar until it turns golden brown. Quickly pour the caramel into your llanera (or round/oval mold) and tilt it to coat the bottom evenly. Set aside to cool and harden.
In a bowl, gently whisk the egg yolks. Add the condensed milk, evaporated milk, and vanilla extract. Mix until well combined. Avoid overmixing to keep the flan smooth.
Pour the mixture through a fine strainer or cheesecloth into another bowl to remove bubbles and lumps for a silkier texture.
Pour the custard mixture into the caramel-coated mold. Cover it with aluminum foil.
Steam and place the mold in a steamer and steam for about 30–40 minutes.
Insert a toothpick or knife in the center—if it comes out clean, it’s done.
Let the flan cool to room temperature, then refrigerate for a few hours or overnight. Then, serve.

Ingredients for Leche Flan: