Ube Cake (Filipino Purple Yam Cake) Recipe
Ube cake (also known as Filipino purple yam cake) is unlike any other cake you've ever had. It smells nice, earthy, and purple! A must-have for any Filipino get-together.
Ingredients
For the Ube Cake Batter:
- 2 ½ cups sifted cake flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 2 tsp ube extract see notes
- ½ cup vegetable oil
- ½ cup milk
- 8 pcs egg yolks from large eggs room temperature
- ⅓ cup granulated sugar see notes
- ½ cup ube jam see notes
For the Meringue:
- 8 pcs egg whites from large eggs room temperature
- 1 tsp cream of tartar
- ¾ cup granulated sugar
For the Ube Swiss Meringue Buttercream:
- 5 pcs egg whites from large eggs
- 1 cup granulated sugar + 2 tablespoons
- pinch salt
- 2 cups unsalted butter cut into parts, room temperature
- 1 ½ tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Set aside three 8-inch circular baking pans that have been lined with parchment paper.
- Sift 2 12 cup cake flour, 2 12 teaspoon baking powder, and 12 teaspoon salt into a large mixing basin.
- Combine 2 teaspoons ube extract, 12 cup vegetable oil, and 12 cup milk in a smaller bowl. Remove from the equation.
- In a separate large mixing basin, beat egg yolks with a handheld electric mixer until pale yellow, gradually adding 13 cup sugar (about 7 minutes on medium-high speed).
- 12 cup ube jam, beaten until smooth with no large lumps If you want your cake to be a bright purple color, add gel food color now and whisk the batter until the color is well dispersed.
- Just until mixed, fold a third of your flour mixture into your egg mixture. Then fold in half of your milk mixture, another third of your flour, the rest of your milk, and the final third of your flour, just until mixed. Make sure the batter isn't overworked.
- Beat the 8 egg whites on medium-high speed in a stand mixer with the whisk attachment (or in a handheld electric mixer – making sure the beaters are clean, dry, and grease-free) until frothy.
- After that, whisk in 1 teaspoon cream of tartar until it becomes very frothy.
- Gradually add 34 cup sugar to the egg whites until stiff peaks form.
- To lighten the cake batter, mix around 12 cups of the meringue into it.
- Then fold your cake batter in thirds into the meringue until fully combined.
- Bake the cake batter in the prepared pans for 20-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool thoroughly by placing the pans upside down on a cooling rack.
Notes
Nutrition Information:
- Carbohydrates: 54g
- Protein: 3g
- Fat: 40g
- Saturated Fat: 27g
- Cholesterol: 89mg
- Sodium: 109mg
- Potassium: 195mg
- Sugar: 35g
- Vitamin A: 970IU
- Calcium: 70mg
- Iron: 0.3mg
