Ube Macapuno Cake (Purple Yam Cake)


For the cake:
2 1/2 cups cake flour
3 teaspoons baking powder
1 teaspoon salt
1 cup ube (purple yam), cooked and finely grated (you can also used ube jam)
3/4 cup milk
1 teaspoon vanilla extract
1/2 cup corn syrup
7 eggs, separated (egg yolks,slightly beaten)
1 teaspoon cream of tartar
1 cup sugar
For Filling:
1 jar (12 oz) macapuno (coconut preserves)
1 cup milk, chilled
3/4 cup sugar
1 cup butter soften


Preheat oven to 325F or 165C. Line bottoms of 3 - 9 inch round pans with parchment paper. Do not grease.
In a bowl, mix together the flour, baking powder and salt; set aside.
Place grated ube or ube jam in a large bowl. Add milk and vanilla then mix until smooth. Blend in corn syrup, egg yolks and oil. Add the flour mixture and beat until smooth, then set aside.
In a separate large bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar then the food coloring (red and blue), continue beating until stiff peaks form.
Fold 1/3 of the meringue mixture (egg whites) to the flour mixture, then quickly fold in the remaining egg whites mixture until no streaks remain. Pour batter into a round pan.
Bake for 30-35 minutes, or until the center of the cake bounces back when lightly tapped. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from pans. Fill between layers with coconut preserves, then frost top and sides with butter icing.
To Make the Butter Icing:
Combine milk and 3/4 cup sugar. set aside. Cream butter until light and fluffy; gradually add sugar mixture, and continue beating to desired spreading consistency. Add food color, one drop at a time until desired tint is achieved.


4 servings


Monday, April 11, 2011 - 2:31am


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