Filipino Ube Cake

Alright, alright, settle down, let's get baking! Chef here, ready to share my take on a classic Filipino favorite: Ube Cake. This recipe strikes the perfect balance between moist, intensely ube-flavored, and visually stunning.

Ube Macapuno Cake (Filipino Purple Yam Cake)

This recipe yields a three-layer cake, perfect for special occasions.

Yields: 12-16 servings Prep time: 45 minutes Bake time: 30-35 minutes per layer (90-105 minutes total baking time) Cooling time: At least 2 hours (longer is better for easier frosting)

Ingredients:

For the Ube Cake Layers:

  • 2 ½ cups all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon Ube extract (optional, but enhances the flavor)
  • 1 cup buttermilk
  • ½ cup mashed cooked Ube (fresh or frozen, thawed) - If using frozen ube, make sure to thaw completely and drain excess moisture.
  • Purple food coloring gel (optional, to enhance the color, use sparingly)

For the Macapuno Filling:

  • 1 can (12 ounces) macapuno strings in syrup, drained (reserve syrup)
  • ½ cup heavy cream
  • 2 tablespoons powdered sugar

For the Ube Swiss Meringue Buttercream Frosting:

  • 6 large egg whites
  • 1 ½ cups granulated sugar
  • 1 ½ cups (3 sticks) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • ½ teaspoon Ube extract (optional, but highly recommended)
  • Purple food coloring gel (optional, for color enhancement)

Equipment:

  • Three 9-inch round cake pans
  • Parchment paper
  • Electric mixer (stand mixer preferred, but a hand mixer will work)
  • Spatula
  • Mixing bowls
  • Saucepan
  • Candy thermometer (for the Swiss meringue buttercream)
  • Offset spatula or piping bag

Instructions:

Part 1: Prepare the Ube Cake Layers:

  1. Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper rounds for easy release.
  2. Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cream Butter and Sugar: In a large bowl, cream together softened butter and sugar until light and fluffy (about 3-5 minutes).
  4. Add Eggs and Extracts: Beat in eggs one at a time, then stir in vanilla extract and Ube extract (if using).
  5. Incorporate Ube: Stir in mashed ube until well combined.
  6. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
  7. Color Enhancement (Optional): If desired, add a few drops of purple food coloring gel to achieve your desired shade of purple. Mix gently.
  8. Divide Batter: Divide the batter evenly among the prepared cake pans.
  9. Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Part 2: Prepare the Macapuno Filling:

  1. Whip Cream: In a medium bowl, whip heavy cream with powdered sugar until stiff peaks form.
  2. Combine: Gently fold in drained macapuno strings into the whipped cream. Set aside.

Part 3: Prepare the Ube Swiss Meringue Buttercream Frosting:

  1. Combine Egg Whites and Sugar: In a heatproof bowl (like stainless steel or glass) set over a saucepan of simmering water (double boiler), combine egg whites and sugar. Ensure the water doesn’t touch the bottom of the bowl.
  2. Cook and Whisk: Whisk constantly until the sugar is completely dissolved and the mixture reaches 160°F (71°C) on a candy thermometer. This ensures the egg whites are pasteurized.
  3. Whip to Stiff Peaks: Remove the bowl from the heat and transfer it to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until stiff, glossy peaks form and the bowl is cool to the touch (about 5-7 minutes).
  4. Add Butter Gradually: Reduce the speed to low and add the softened butter, a few tablespoons at a time, until fully incorporated. The mixture may appear curdled at first, but it will come together as you continue to beat.
  5. Flavor and Color: Stir in vanilla extract, Ube extract (if using), and purple food coloring gel (if using) until evenly colored.

Part 4: Assemble the Cake:

  1. Level Cakes: If the cake layers are uneven, use a serrated knife to level the tops.
  2. Layer 1: Place one cake layer on a serving plate or cake stand. Spread a generous layer of Ube Swiss Meringue Buttercream on top.
  3. Macapuno Filling: Top with half of the macapuno filling.
  4. Layer 2: Place the second cake layer on top of the macapuno filling. Spread with another layer of Ube Swiss Meringue Buttercream, then top with the remaining macapuno filling.
  5. Layer 3: Place the final cake layer on top.
  6. Crumb Coat: Frost the entire cake with a thin layer of Ube Swiss Meringue Buttercream (this is the crumb coat). Chill in the refrigerator for at least 30 minutes.
  7. Final Frosting: Frost the entire cake with the remaining Ube Swiss Meringue Buttercream. Smooth the frosting with an offset spatula or create swirls and patterns using a piping bag and tips.
  8. Chill: Chill the cake for at least 1 hour before serving. This will allow the frosting to set.

Chef's Notes and Tips:

  • Ube Quality: The quality of your Ube (purple yam) significantly impacts the flavor and color. Use the best quality Ube you can find.
  • Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
  • Preventing a Curdled Buttercream: If your Swiss meringue buttercream curdles after adding the butter, don’t panic! Continue to beat it on medium speed, and it should eventually come together. If it’s still not working, try gently warming the sides of the bowl with a kitchen torch or over a double boiler for a few seconds, then continue beating.
  • Storage: Store the Ube Cake in the refrigerator for up to 3 days. Allow it to come to room temperature slightly before serving for the best flavor and texture.
  • Macapuno Syrup: Don't toss the macapuno syrup! You can use it to brush on the cake layers for extra moisture and flavor. Dilute it slightly with water first if it's too sweet.
  • Variations: Consider adding toasted coconut flakes or chopped macadamia nuts for extra texture and flavor.

Enjoy this vibrant and delicious Ube Cake! It's a showstopper and a testament to the beautiful flavors of Filipino cuisine. Remember, baking is a science, but it's also an art. Don't be afraid to experiment and make it your own. Mabuhay! (Cheers!)

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