Ube Cake

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Ube cake is a great Filipino purple yam cake. If you can't find ube, look for yam essence at your local Asian market.

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Ingredients

  • 1 cup cake flour, sifted
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup canola oil
  • 4 eggs, separated
  • 1/3 cup water
  • 1 teaspoon ube flavoring, can substitute yam essence and purple food coloring
  • 1/4 cup milk
  • 1/4 teaspoon cream of tartar
  • 11/2 cup cream
  • 1/4 cup confectioners' sugar, sifted
  • 1/2 teaspoon ube flavouring or purple food coloring

Preparation

Step 1

Preheat oven to 350 F oven, and line 1 (9-inch) round pan or 2 (6-inch) round pans.

Sift together cake flour, 1/4 cup sugar, baking powder and salt.

In another bowl, whisk oil, egg yolks, water, ube flavouring and milk.

Gently blend the egg mixture to the cake flour until smooth, being careful not to over beat.

Whisk the egg whites and the cream of tartar until frothy. Set mixer on highest speed, and gradually add 1/2 cup of sugar.

Gently fold the ube mixture into the egg whites.

Pour batter in pans and bake for 20 to 25 minutes until done. To test, insert skewer into cake and it should come out clean.

Let the cakes cool in pan for five minutes then invert on rack to cool completely

For the frosting, whip the cream, ube flavour (or purple colouring) and gradually add the icing sugar until stiff peaks form.

To assemble, split the cake in half. Trim the top of cake to make it flat and even. Place the trimmings in a food processor and set aside.

Spread whipped cream on one cake layer and top with the second layer. Frost all sides and top of cake. Sprinkle cake crumbs on sides and top. Decorate with piped cream to finish.

Alternative: Add strips of macapuno in the centre of cake to make ube-macapuno cake.

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