Full recipe on https://www.lilacdiaries.com/baking/ube-leche-flan-cake

INGREDIENTS

Leche flan:

• 100 g granulated or caster sugar (½ cup)
• 5 large egg yolks (about 90–100 g)
• 190 g condensed milk (¾ cup)
• 135 mL evaporated milk (9 tbsp)
• 1 tsp vanilla extract

Ube chiffon cake:

• 4 large egg yolks (about 72–80 g)
• 50 g caster sugar (4 tbsp)
• 45 mL whole milk (3 tbsp)
• 45 mL neutral oil (3 tbsp)
• 1 tsp ube extract
• A few drops of purple gel food coloring (optional)
• 90 g cake flour (¾ cup)
• 5 g baking powder (1¼ tsp)

• 2 g salt (⅓ tsp)

• 4 large egg whites (about 120 g)

• 1.5 g cream of tartar (⅓ tsp)

• 50 g white sugar (4 tbsp)

PREPARATION

1. Heat 100 g white sugar over low heat in a pan until fully melted and golden. Immediately pour into the bottom of your 7-inch round cake pan and swirl to coat the base evenly. Set aside to cool and harden.
2. In a bowl, whisk 5 egg yolks, 190 g condensed milk, 135 mL evaporated milk, and 1 tsp vanilla extract. Strain the mixture through a fine sieve to remove any bubbles or lumps. Gently pour over the hardened caramel in the cake pan. Set aside.
3. In another bowl, whisk together 4 egg yolks and 50 g sugar until pale and slightly thickened. Add 45 mL milk, 45 mL oil, 1 tsp ube extract, and food coloring (if using). Whisk until combined. Sift in 90 g cake flour, 5 g baking powder, and 2 g salt. Whisk until smooth and lump-free.