Ube Cake. For the recipe, I followed pinoyinoz.blogspot.ca/2010/08/ube-macapuno-cake-recipe.html ***Except for the filling. My fillings are ube halaya, macapuno and whipped cream instead of the cream cheese. Ingredients: For the chiffon cake: {A} 2 1/4 cups cake flour 3 teaspoons baking powder 3/4 cup sugar 1 teaspoon salt {B} 7 egg yolks (from large eggs) 1/2 cup vegetable/canola oil 1/2 cup milk 1/2 cup (about 100g) grated ube (purple yam) 1 teaspoon ube flavouring 1/2 teaspoon violet food powder or violet gel paste {C} 7 egg whites 1/2 teaspoon cream of tartar {D} 3/4 cup sugar ***For the frosting: (Modified) 2 cups whipping or thickened cream 1/2 cup powdered sugar 2 teaspoon ube flavor 1 12 oz jar of macapuno (preserved coconut sport) 1 12 oz jar ube halaya (or homemade if you have some available) Procedure: Cake 1. Preheat oven to 170 degrees Celsius. Prepare two 9 round, 2 1/2 high pans by lining bottoms with baking paper. Do not grease. 2. In a large bowl, sift together {A} and combine well. Add in {B}. Beat with electric mixer or by hand just until smooth and well blended. 3. In a separate bowl, beat {C} on high speed until frothy. Gradually add in {D} and beat until stiff peaks are formed. Gradually and gently fold in egg whites into flour mixture until very well combined. Divide batter equally into prepared pans. 4. Bake for about 45 minutes or until a skewer inserted into the center of the cake comes out clean. Invert pans into wire rack immediately and cool completely. 5. Carefully run a thin knife around sides of pans to release cakes. Using a serrated knife, half each cake horizontally. Set aside one of the top halves for use later. Frosting Whip the cream together with the powdered sugar and ube flavor. Continue whipping until the cream can hold a stiff peak. To assemble: 1. Drain some of the syrup from the macapuno. I do this for fear that the cake will absorb the syrup and get soggy and also to prevent the cake from becoming too sweet. 2. Place one of the cake layers (bottom half of one of the cakes), cut side up on your serving plate or cake board. Spread and level some whipped cream onto the cake layer until it is about 1/4 thick. Scatter half of the macapuno on top of the whipped cream. 3. Place second cake layer, cut side down on top of bottom cake layer. Spread whipped cream and remaining macapuno on top of second layer in the same manner as above. 4. Top the cake with the third layer (cut side down). Spread frosting to cover top and sides of cake. (You dont have to put a lot, just enough for the cake crumbs to stick to it). Remember to leave some frosting for your borders. 5. Crumble the last cake half. (You actually only need to crumble about 3/4 of this cake piece. My suggestion is to leave the quarter for you to snack on!). If you do this with a food processor, you will get very fine crumbs which will look really neat on the cake. You can, however, crumble it by hand. Gently stick the crumbs to the cake top and sides until it is fully covered. 6. Using the remaining frosting, pipe out big rosettes around the cakes top edge.
Posted on: Fri, 15 Aug 2014 23:27:08 +0000
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