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Ube-Macapuno Cake

3

0 min

Ube-Macapuno Cake

Ube-Macapuno Cake Photo 1

Category

Cake Recipes

Time

0 min

Serving

12 persons

Calories

714

Rating

3.00★ (51)

Cuisine

Author: Victoria Buriak
Ube cake is a deliciously light Filipino cake made with purple yams and macapuno (coconut sport). Its vibrant purple color will look gorgeous on any dessert table!

Ingredients

  • ½ cups cake flour: 2 piece
  • baking powder: 3 tsp
  • salt: 1 tsp
  • ube (purple yam), cooked and finely: 1 cup (grated)
  • milk: 0.75 cup
  • vanilla extract: 1 tsp
  • egg yolks, lightly: 7 piece (beaten)
  • corn syrup: 0.5 cup
  • vegetable oil: 0.5 cup
  • egg whites: 7 piece
  • cream of tartar: 1 tsp
  • white sugar: 1 cup
  • drops red food color: 6 piece
  • drops blue food coloring: 6 piece
  • macapuno (coconut preserves): 1 jar (12 ounce jar)
  • evaporated milk, chilled: 1 cup
  • white sugar: 0.75 cup
  • butter: 1 cup (softened)
  • drop violet food coloring: 1 piece

Metric Conversion

Stages of cooking

Ube-Macapuno Cake Photo 21
Ube-Macapuno Cake Photo 32
Ube-Macapuno Cake Photo 43
Ube-Macapuno Cake Photo 54
Ube-Macapuno Cake Photo 65
  1. Preheat the oven to 325 degrees F (165 degrees C). Line the bottom of three 9-inch round pans with parchment paper, but do not grease.
    Ube-Macapuno Cake Photo 2
  2. Make the ube cake: Mix flour, baking powder, and salt together in a large bowl; set aside. Place grated ube in a large bowl. Combine 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in egg yolks, corn syrup, and oil. Beat in flour mixture until smooth; set aside.
    Ube-Macapuno Cake Photo 3
  3. Combine egg whites and cream of tartar in a large bowl; beat with an electric mixer until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
    Ube-Macapuno Cake Photo 4
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from the pans. Spread coconut preserves onto the cooled cake layers; stack layers on a cake stand or serving plate.
    Ube-Macapuno Cake Photo 5
  5. Make the buttercream: Combine evaporated milk and 3/4 cup sugar; set aside. Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Beat in food coloring, one drop at a time, until the desired tint is achieved. Frost top and sides of cake with buttercream.
    Ube-Macapuno Cake Photo 6

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