Ube Cake (Filipino Purple Yam Cake w/Macapuno)
Ultra moist with nutty and vanilla flavors of ube and coconut, this ube cake is just as good as Red Ribbon’s! Learn how to make this traditional chiffon cake with a special coconut buttercream at home.
Ingredients
- 4 egg yolks
- 8 fl oz ube puree ((or ube halaya))
- 4 fl oz coconut cream
- 1 tsp ube extract
- 100 g white granulated sugar
- 2 g salt
- 4 fl oz carbonated water
- 260 g cake flour
- 10 g baking powder
- 4 g cream of tartar
- 10 egg whites
- 100 g white granulated sugar
- boiling water
- 567 g unsalted butter (softened and room temperature)
- 550 g powdered sugar (sifted)
- 2 fl oz coconut cream
- ube extract (optional)
- 3 fl oz macapuno (coconut string jam )
Directions
- 1
Preheat oven to 350 °F
- 2
In a stand mixer, add the cream of tartar and all the egg whites. Turn on to your stand mixer to level 8 for about 2 minutes. Add half of the sugar and continue to beat for another one minute, then add the rest of the sugar.
- 3
Using a spatula, take about ¼ of the meringue and add it into the cake batter. Use a whisk to dilute the thickness of the cake batter with the meringue until it’s completely incorporated.
- 4
In a stand mixer, add the softened butter and whip on level 8 for about 5 minutes or until it turns into a light and airy texture. Make sure to scrape down the sides every so often to make sure all the butter gets aerated.
- 5
Run a knife along the sides of the cake to release the cake from the pans. Remove the parchment paper from the bottom of each cake, and place them back onto the rack.