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Ube-Macapuno Cake

Ube-Macapuno Cake is a spongy cake made out of Ube Purple yam and Macapuno preserves!


Ube-Macapuno Cake is a sponge cake made out of Ube and Macapuno strips. Light and fluffy, Ube cake is a must have for PHI celebrations. Delish!


Ube-Macapuno Cake

Info

Serving Size: 14

Cook Time: 60 minutes


 

Ingredients

  • 2 ½ cups cake flour

  • 3 teaspoons baking powder

  • 1 teaspoon salt

  • 1 cup ube (purple yam), cooked and finely grated

  • ¾ cup milk

  • 1 teaspoon vanilla extract

  • 7 egg yolks, lightly beaten

  • ½ cup corn syrup

  • ½ cup vegetable oil

  • 7 egg whites

  • 1 teaspoon cream of tartar

  • 1 cup white sugar

  • Purple gel food coloring

  • 1 jar (12 ounce) macapuno (coconut preserves)

  • 5 egg whites

  • 1 cup sugar

  • pinch of salt

  • 2 cups unsalted butter soft, cut into pats

  • 1 ½ tsp vanilla extract

  • Ube extract


Step 1: Preheat


Preheat oven to 325 degrees F. Line the bottom of three 9-inch round cake pans with parchment paper OR use softened banana leaves in cupcake tins.


Step 2: Sift dry ingredients for Cake


Sift flour, baking powder, and salt; mix together in large bowl and set aside.


Step 3: Combine wet ingredients


Place grated Ube in a large bowl. Combine milk and vanilla blending until smooth. Blend in egg yolks, corn syrup and oil. Beat in flour mixture until smooth.


Step 4: Merengue and Combine all ingredients


In a third large bowl, combine egg whites, cream of tartar and beat with stand mixer until foamy. Gradually add sugar and purple gel food coloring continue to beat until stiff peaks appear. Fold 1/3 of meringue into batter, then quickly fold remaining meringue into batter until no streaks are visible. Pour batter into cake/cupcake pans.


Step 5: Bake


Bake in preheated oven between 30 to 35 minutes until a toothpick comes out clean from the center of cake. Cool cake pans on wire rack upside down.



Step 6: Bake


When cool, loosen sides with a knife. Spread macapuno on tops of layers. Stack layers on cake stand and set aside.


Step 7: Prepare the Icing


Put 5 egg whites, 1 cup sugar and a pinch of salt into stand mixer bowl that is heatproof. Place over a pan of simmering water to double boil. Use a candy thermometer to monitor.


Step 8: Heat


Constantly whisk your mixture by hand until the temperature reaches 140 degrees F. While whisking, make sure to keep sides of bowl clean so crystals do not form.


Step 9: Mix with whisk


Once 140F, put bowl into stand mixer with whisk attachment. Whisk on medium-high speed until you get stiff peaks, the mixture is smooth and fluffy, and bowl is cool to touch on the bottom.


Step 10: Mix with whisk


Add butter pats to mixer set to medium-low speed, mixing well after each addition. Scrape sides and bottom occasionally to keep mixture together.


Step 11: Beat


After all butter has been added, stir in vanilla. Switch to paddle attachment and continue beating on medium-low adding 1/4 tsp Ube extract at a time until desired flavor. Beat until buttercream is smooth, and extract is fully incorporated and evenly colored.

 

Enjoy!

Let us know what you think in the comments about our Ube-Macapuno Cake recipe! How do you enjoy your Ube-Macapuno Cake?

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