Well, the title says ube – the tagalog word for purple and also the tuber from which my kids’ favorite cakes are made (purple yam) but this cake didn’t really turn out purple. If any there’s just a hint of lavender to it. Teehee.
I can’t remember the recipe I used I just added in the ube powder to the batter and it ended up quite moist and soft. We love it, even the husband who rarely eats cakes.
This is how a sliced ube roll looks like…this one also has macapuno, a Philippine variety of the coconut palm that does not contain water inside the coconut shell and with soft jelly-like “meat.” We would simmer it with water and add some sugar to get a sticky-yummy consistency. I truly miss how creative and diverse we Filipinos could get with food, not just cakes but ice cream flavor – combination too! I say “daring!” That’s what we are.
Anyway, here is an ube cake recipe that I would love to make. Am sharing this with you and in a way to remind myself to bake it in the near future. lol. I got this from Heart of Mary.
For the chiffon cake:
2 1/4 cups cake flour
3 teaspoons baking powder
3/4 cup sugar
1 teaspoon salt
7 egg yolks (from large eggs)
1/2 cup vegetable/canola oil
1/2 cup milk
1/2 cup (about 100g) grated ube (purple yam)
1 teaspoon ube flavouring
1/2 teaspoon violet food powder or violet gel paste
7 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
For the frosting:
2 cups whipping or thickened cream
1 250g package of cream cheese
1/2 cup white sugar (edit: added on 21/8)
1 teaspoon vanilla extract
1 12 oz jar of macapuno (preserved coconut sport)
I am not taking credits for this recipe so for the procedure please click here. Can’t wait for my free time, I’ll totally try this.