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Looking for a show-stopping Filipino dessert that combines creamy flan with fluffy ube sponge cake? This Steamed Ube Custard Cake is a deliciously layered treat that’s perfect for special occasions or whenever you’re craving something extra indulgent. It’s steamed—not baked—so no oven is required!

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Why You’ll Love This Recipe

• No oven needed! Just a steamer and simple tools.
• Double-layered delight with smooth, caramel-like custard and a soft, airy ube chiffon cake.
• Authentic Filipino flavor with the vibrant purple hue and earthy sweetness of ube.

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Ingredients

For the Custard Layer:

• 6 egg yolks
• 1 can (14 oz) condensed milk
• 1 can (12 oz) evaporated milk
• 1 tsp vanilla extract

For the Ube Sponge Cake:

• 2 cups (250 g) all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup fresh milk or evaporated milk
• 1 tsp ube flavoring (or ube powder mixed with milk)
• 1/4 cup (60 g) unsalted butter, melted
• 6 egg whites
• 1/2 tsp cream of tartar
• 1/2 cup granulated sugar
• 3/4 cup (150 g) brown sugar

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Instructions

Step 1: Prepare the Custard

1. In a mixing bowl, whisk together egg yolks, condensed milk, evaporated milk, and vanilla extract until smooth.
2. Strain the custard mixture to remove bubbles for a silky texture.
3. Grease and line a 9-inch round pan, then pour the custard mixture into it.
4. Steam on low heat for 20–25 minutes just until partially set. (It will fully set after adding the cake batter.)

Step 2: Make the Ube Sponge Cake

1. In a small bowl, combine milk, ube flavoring, and melted butter.
2. Sift together the flour, baking powder, and salt.
3. In another bowl, beat egg yolks and brown sugar until pale and thick.
4. Slowly add the ube mixture to the yolk mixture, then gently fold in the dry ingredients.
5. In a separate bowl, beat egg whites and cream of tartar until frothy. Gradually add granulated sugar and beat until stiff peaks form.
6. Gently fold the meringue into the ube batter in three parts—be careful not to deflate it.

Step 3: Steam & Assemble

1. Pour the ube batter gently over the partially steamed custard layer.
2. Cover the pan with foil or a cloth-lined lid to prevent water from dripping onto the cake.
3. Steam on medium-low heat for 50–60 minutes, or until a toothpick inserted comes out clean and the cake springs back when touched.

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Cool, Invert, and Serve

Let the cake cool completely in the pan. Once cooled, invert it carefully onto a serving plate. The flan layer will now be beautifully on top!

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Tips for Success

• Don’t rush the steaming process—low and slow ensures a silky custard and fluffy sponge.
• Make sure the pan is tightly covered to avoid water drips.
• You can make this a day ahead—it sets even better overnight!

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Nutrition Estimate (Per Slice)

Calories: ~280
Servings: 10–12 slices

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More Filipino Desserts to Try:

• [Leche Flan with Caramel Syrup]
• [Ube Halaya (Purple Yam Jam)]
• [Cassava Cake with Custard Topping]

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