This Mexican cake was the first idea I added to my list of cakes to bake this summer, but I was only able to get to it last weekend. I do not think I have to explain what Tres Leches means because it is quite self-explanatory, and most have probably seen it all over their social media, for it has recently gained popularity. However, I can still vividly describe the flavor and texture of this Ube Tres Leches.
I will start with the obvious. There are no extravagant decorations, toppings and piped masterpieces adorning it, but the color makes up for its lack of embellishment. This cake has a very vibrant and eye-catching purple color in the hues of lilac and iris. Each component of the Tres Leches namely the chiffon cake, milk soak and cream on top bears a resemblance to the natural color of Ube. Other than its physical appearance, the light and extra-moist soaked Ube chiffon cake makes the most unexpected summer snack. Since Tres Leches has to be cooled, the cake is fairly refreshing when eaten right after letting it chill in the refrigerator. The milk soak is not as heavy and sweet as some may presume because the Ube’s subtle earthiness counterbalances the sweetness. All in all, this Ube Tres Leches cake is worth all the intrigued and excited anticipation it has received from me since I initially listed it down in my “things to bake”.
Recipe
Yields 6-8 servings
~ Ingredients ~
Ube Chiffon
90 grams cake flour
⅓ cup or 60 grams white sugar
1 ½ tsp baking powder
½ teaspoon salt
¼ cup or 60mL corn oil
4 egg yolks
⅓ cup or 80 mL water
1 tablespoon Ube flavoring
1 teaspoon vanilla extract
4 egg whites
60 grams white sugar
¼ teaspoon cream of tartar
Ube Milk Soak
¾ cup or 180 mL milk
1 ⅛ cup or 350 grams condensed milk
1 1,2 cups or 350 mL evaporated milk
1 teaspoon Ube flavoring
Ube Whipped Cream
1 cup or 250 mL all-purpose cream
½ cup or 50 grams powdered sugar
2 teaspoons Ube flavoring
~ Procedure ~
Preheat the oven to 350°F
In a bowl, mix together cake flour, sugar, baking powder and salt.
Add the liquid ingredients--oil, egg yolks, water Ube flavoring and vanilla extract-- into the dry ingredients and mix until smooth.
In another bowl, whip the egg whites, sugar and cream of tartar together until the mixture can hold stiff peaks.
Fold the egg whites mixture into the initial batter until fully combined.
Spread the batter into an 8” x 8” pan.
Bake for 30 minutes and let it cool down.
While waiting for the chiffon base to bake, prepare the Ube milk soak by mixing all its ingredients and letting it chill.
Whip the cream and powdered sugar until it doubles and add Ube flavoring.
Once the cake has fully cooled, poke its top with a fork or chopstick.
Pour about 1 cup of the Ube milk soak onto the chiffon cake and let it seep in and fully soak the cake.
Spread the Ube cream on top and let it chill in the refrigerator for around 30 minutes.
Serve cool and enjoy!