Purple Yam-Inspired Ube Custard Cake with Soft Ube Sponge
Dan
Filipino bakery dessert | Purple yam sponge | Leche flan-style custard
This ube custard cake stacks caramel, silky custard, and soft purple yam sponge into one chilled bakery-style dessert.
Why make it: This draft keeps the public ube-custard-cake idea practical: caramel in the pan, custard poured first, and airy ube sponge spooned gently over the top.
What Is Ube Custard Cake with Soft Ube Sponge?
Ube custard cake is a layered Filipino bakery dessert with caramel, flan-like custard, and ube sponge baked together in a water bath. This version is original and designed for an 8-inch round cake pan.
Why You Will Love It
- Practical for U.S. kitchens: the recipe uses ingredients and substitutions a home cook can realistically shop for.
- Built for the table: the serving notes match how the dish usually lands in Filipino-American homes, from merienda to parties.
- Original and clearly bounded: the recipe is inspired by public product descriptions, not copied from a bakery formula.
- Easy to test: timings, shopping notes, storage, and troubleshooting are included for review.
Ingredient Notes
For the custard
A mix of egg yolks, whole eggs, evaporated milk, and condensed milk gives a sliceable custard that is rich without being rubbery.
For the pan
Use a solid 8-inch round pan. Avoid springform pans because caramel and custard can leak in the water bath.
Ube Custard Cake with Soft Ube Sponge Recipe
This draft keeps the public ube-custard-cake idea practical: caramel in the pan, custard poured first, and airy ube sponge spooned gently over the top.
Shopping List
- granulated sugar
- large eggs
- sweetened condensed milk
- evaporated milk
- ube halaya
- ube extract
- cake flour
- baking powder
- whole milk
- neutral oil
- vanilla extract
- cream of tartar
Ingredients
Caramel
- 3/4 cup granulated sugar
- 2 tablespoons water
Custard Layer
- 6 large egg yolks
- 2 large whole eggs
- 1 can (12 ounces) evaporated milk
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
Soft Ube Sponge
- 4 large eggs, separated
- 1 cup cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 cup granulated sugar, divided
- 1/3 cup whole milk
- 1/4 cup neutral oil
- 1/3 cup ube halaya, loosened with a spoon
- 1 teaspoon ube extract
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Instructions
- Heat oven to 325 F. Set a kettle of water to boil and place a folded towel in a roasting pan.
- Cook sugar and water in a small saucepan over medium heat, swirling occasionally, until amber.
- Immediately pour caramel into an 8-inch round cake pan and tilt to coat the bottom.
- Whisk egg yolks, whole eggs, evaporated milk, condensed milk, vanilla, and salt until smooth. Strain into the caramel-lined pan.
- Sift cake flour, baking powder, and salt into a bowl.
- Whisk egg yolks with 1/4 cup sugar, milk, oil, ube halaya, ube extract, and vanilla until mostly smooth.
- Fold the dry ingredients into the ube yolk mixture just until no dry streaks remain.
- Whip egg whites and cream of tartar to soft peaks. Gradually add remaining sugar and whip to glossy medium-stiff peaks.
- Fold the whipped whites into the ube batter in three additions.
- Gently spoon the sponge batter over the custard layer and smooth without pressing down.
- Set the cake pan in the roasting pan. Pour hot water halfway up the cake pan.
- Bake 50 to 55 minutes, until the sponge springs back lightly.
- Cool 1 hour, then cover and chill at least 6 hours or overnight.
- Run a thin knife around the edge, dip the bottom briefly in warm water, invert onto a rimmed plate, and let the caramel flow.
Tips For The Best Ube Custard Cake with Soft Ube Sponge
- Strain the custard: This removes egg bits and keeps the top smooth after unmolding.
- Use gentle caramel heat: Take caramel to amber, not dark brown, because it continues cooking in the hot pan.
- Spoon the sponge: Spooning keeps the custard layer from breaking.
- Chill fully: The custard needs a long chill to unmold neatly and slice without slumping.
How To Serve And Store
Serve chilled with coffee or tea. Refrigerate covered for up to 4 days. Do not freeze the finished cake because custard can weep after thawing.
Common Questions
Can I use all ube extract instead of ube halaya?
You can, but the sponge will taste flatter and slightly less moist.
Why did the custard layer have bubbles?
The custard may have been whisked too aggressively or skipped the strainer.
Can I make this a day ahead?
Yes. This cake is better after an overnight chill.
Can I bake it in a loaf pan?
Yes, but baking time may change. Use a solid 9-by-5-inch loaf pan.
Do you like ube custard cake with more custard, more sponge, or equal layers? Share your family version or testing notes in the comments.
Recipe inspiration and product-research boundary: this original Filipino-American Cooking recipe was developed from public Purple Yam Homemade Cakes and Pastries menu and product descriptions for ube cakes, messy cups, custard cakes, brazo cups, and choco moist cakes. It is not an official or proprietary Purple Yam formula.
