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Ube Macapuno Cake

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
60 min
SERVINGS
12 servings
Dessert Filipino
Ube Macapuno Cake
Ingredients
  • 2 1/2 cups cake flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup ube (purple yam), cooked and finely grated
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 7 egg yolks, lightly beaten
  • 1/2 cup corn syrup
  • 1/2 cup vegetable oil
  • 7 egg whites
  • 1 teaspoon cream of tartar
  • 1 cup white sugar
  • 6 drops red food color
  • 6 drops blue food coloring
  • 1 (12 ounce) jar macapuno (coconut preserves)
  • 1 cup evaporated milk, chilled
  • 3/4 cup white sugar
  • 1 cup butter, softened
  • 1 drop violet food coloring
Instructions
1
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
2
Prepare the baking surfaces: Cover the bases of three round cake pans with parchment paper, but do not apply any greasing agents.
3
Make the ube cake mixture: In a large bowl, blend flour, baking powder, and salt together. Set the mixture aside for later use.
4
Combine grated ube with milk and vanilla in another large bowl, blending until smooth. Gradually add egg yolks, corn syrup, and oil to the ube mixture, blending until well combined.
5
Combine flour mixture with egg yolks, corn syrup, and oil in a bowl, blending until smooth; set aside.
6
Make the meringue topping: In a large bowl, whip egg whites and cream of tartar until frothy. Gradually add sugar to the meringue mixture, then red and blue food coloring, continuing to whip until stiff peaks form. Fold 1/3 of the meringue mixture into the cake batter, then quickly fold in the remaining whites until no streaks remain.
7
Pour the meringue mixture into prepared pans.
8
Bake the cakes: Place the cake batter in preheated oven and bake until a toothpick inserted into the center comes out clean, approximately 30 to 35 minutes.
9
Remove cakes from oven and invert them on a wire rack, allowing them to cool upside down. When the cakes are completely cool, run a knife around the edges to loosen them from the pans.
10
Assemble the cake: Spread coconut preserves onto cooled cake layers and stack them on a cake stand or serving plate.
11
Make the buttercream frosting: Combine evaporated milk and 3/4 cup sugar in a bowl, setting it aside for later use.
12
Combine butter and sugar in another large bowl, beating with an electric mixer until smooth and creamy. Gradually add food coloring to the buttercream mixture, one drop at a time, until you achieve the desired color.
13
Frost the top and sides of the cake with buttercream.