Description
Transform simple ingredients into an Ube Tres Leches dream! Craft this creamy, moist Filipino cake from a vibrant ube sponge to its delectable milk-soaked finish.
Ingredients
- All-purpose flour: 1 ½ cups
- Granulated sugar: 1 cup
- Large eggs: 4 (separated)
- Baking powder: 1 ½ teaspoons
- Ube extract: 2 teaspoons
- Evaporated milk: 1 (12 oz) can
- Sweetened condensed milk: 1 (14 oz) can
- Heavy whipping cream: 2 cups
Instructions
- Step 1: **Prepare the Ube Sponge Cake.** Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large bowl, whisk together the 1 ½ cups all-purpose flour and 1 ½ teaspoons baking powder. In a separate bowl, beat the 4 egg yolks with 2 teaspoons ube extract until well combined. In another clean bowl, beat the 4 egg whites until soft peaks form, then gradually add the 1 cup granulated sugar and beat until stiff, glossy peaks form. Gently fold the egg yolk mixture into the dry ingredients, then carefully fold in the stiff egg whites until just combined. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
- Step 2: **Mix the Tres Leches Soak.** While the cake cools, prepare the milk mixture. In a medium bowl, whisk together the 1 (12 oz) can of evaporated milk, the 1 (14 oz) can of sweetened condensed milk, and ½ cup of the 2 cups heavy whipping cream. Continue whisking until the mixture is well combined and smooth.
- Step 3: **Soak the Cake.** Once the ube cake has cooled completely, use a fork or skewer to poke holes evenly over the entire surface of the cake. Slowly and gradually pour the prepared tres leches soak over the cake, ensuring it's evenly distributed and all parts of the cake are drenched. Cover the pan and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to fully absorb all the liquid and become incredibly moist.
- Step 4: **Prepare and Apply the Topping.** In a chilled large bowl, whip the remaining 1 ½ cups heavy whipping cream until stiff peaks form. Once the ube tres leches cake is thoroughly soaked and chilled, spread the whipped cream evenly over the entire top surface of the cake.
- Step 5: **Chill and Serve.** Return the cake to the refrigerator for at least 1-2 hours to allow the topping to set and the flavors to meld further. Once chilled, slice and serve this creamy, moist Filipino dessert cold.
Notes
- Store your Ube Tres Leches cake tightly covered in the refrigerator for up to 4 days, ensuring it stays perfectly moist and fresh.
- This creamy dessert is designed to be served cold, so please avoid reheating it to preserve its delicate texture and the refreshing chill of the whipped topping.
- Elevate each slice with a sprinkle of toasted coconut flakes for a delightful crunch, or a small dollop of ube halaya for an extra burst of authentic ube flavor.
- A true chef's secret for the ultimate moistness: always aim to let your cake soak in the tres leches mixture overnight; this patience will reward you with an unparalleled creamy, melt-in-your-mouth experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12 of 9x13 inch cake)
- Calories: 550
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 22g
- Trans Fat: 0.5g
- Protein: 65g