Description
Ube Cake is a classic Filipino purple yam sponge cake, known for its light, airy texture and vibrant purple color. This version incorporates ube puree and extract into a tender cake layered with fluffy macapuno (coconut string) filling and rich buttercream frosting infused with coconut cream, creating a delicious tropical treat perfect for special occasions or everyday indulgence.
Ingredients
Batter
- 4 egg yolks
- 8 fl oz ube puree (or ube halaya)
- 4 fl oz coconut cream
- 1 tsp ube extract
- 100 g white granulated sugar
- 2 g salt
- 4 fl oz carbonated water
- 260 g cake flour
- 10 g baking powder
Meringue
- 4 g cream of tartar
- 10 egg whites
- 100 g white granulated sugar
Frosting
- 567 g unsalted butter (softened and room temperature)
- 550 g powdered sugar (sifted)
- 2 fl oz coconut cream
- ube extract (optional)
Filling
- 3 fl oz macapuno (coconut string jam)
Instructions
- Prepare Batter: In a mixing bowl, whisk together the egg yolks, ube puree, coconut cream, and ube extract until well combined. Add the sugar and salt, then continue whisking until fully dissolved.
- Add Carbonated Water: Carefully pour in the carbonated water and whisk gently until incorporated, adding lightness to the batter.
- Sift Dry Ingredients: Sift the cake flour and baking powder into the liquid mixture. Whisk thoroughly until the batter is smooth and lump-free.
- Make Meringue: In a stand mixer, combine the cream of tartar and egg whites. Beat on high speed for 2 minutes, then gradually add half the sugar, beating for 1 more minute before adding the remaining sugar. Continue beating for a total of 5-7 minutes until stiff peaks form. Test by inverting the whisk; the peaks should hold firmly.
- Combine Batter and Meringue: Fold about ¼ of the meringue into the cake batter using a whisk to lighten the batter. Then gently fold in the remaining meringue using a spatula and a soft folding technique—slice down the center of the bowl and fold batter over gradually, rotating the bowl each time until fully combined.
- Prepare Baking Pans: Line two cake pans with parchment paper. Divide the batter evenly between them. Tap the pans gently on the counter to release air bubbles.
- Water Bath Setup: Place the cake pans on a large sheet pan. Pour boiling water into the sheet pan until it reaches about ½ inch up the sides of the cake pans, creating a bain marie to gently and evenly bake the cake. Keep water levels checked every 15 minutes.
- Bake: Bake in a preheated 350°F (175°C) oven for 30-45 minutes, or until the cake is firm and a toothpick inserted into the center comes out clean. Check after 30 minutes and every 5 minutes thereafter as needed.
- Cool Cakes: Remove cakes from oven and immediately invert pans onto wire racks without releasing the cakes from the pans. Let cool completely upside down to prevent deflation.
- Make Frosting: In a stand mixer, beat softened butter on high (level 8) for about 5 minutes until light and fluffy, scraping the bowl sides occasionally.
- Incorporate Sugar: Lower speed to medium (level 6). Add sifted powdered sugar in two batches, whisking for 2 minutes after each addition and scraping the bowl to ensure smooth blending.
- Add Coconut Cream: Pour in the coconut cream and increase mixer speed to high. Whip for 1 final minute until airy. Optionally, add ube extract to create an ombre effect for decorative frosting shades.
- Assemble Cake: Run a knife around cake edges to loosen. Remove cakes from pans and remove parchment paper bottoms. Place one layer on a plate or cake stand.
- Add Filling and Layers: Spread a layer of frosting on the first cake, then spoon macapuno topping evenly over the frosting. Top with the second cake layer and trim cakes if necessary to even out the shape.
- Frost Cake: Cover the entire cake with remaining frosting, smoothing evenly for a beautiful finish.
- Chill or Serve: Serve immediately or refrigerate the cake until ready to serve for a firmer texture.
Notes
- Use carbonated water to help lighten the cake batter.
- Maintaining water level in the bain marie is crucial for even baking and a moist cake.
- Folding meringue gently preserves the cake's airy texture and prevents it from deflating.
- Cooling the cake upside down prevents collapse and keeps it tall and fluffy.
- Ube extract is optional in the frosting but adds a vibrant purple hue and intensified flavor.
- Trim cake layers for even stacking and a professional appearance.
