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Ube Macapuno Cake
1 cup cake flour
1/2 cup sugar
1- 1 1/2 tsp baking powder
1/2 tsp salt
4 egg yolks
1/4 cup oil (I used vegetable oil)
1/4 cup milk
1 bottle (20 ml) ube flavor
1/4 cup grated ube (thawed)
4 egg whites
1/4 tsp cream of tartar
1/4 cup sugar
1 bottle macapuno strings (
BUTTERCREAM FROSTING RECIPE:
1/2 cup water
3/4 cup sugar
2 egg whites
1/8 tsp salt
1 tbsp sugar
12 tbsp softened butter
HOW TO MAKE UBE CAKE:
Preheat oven to 350 degrees F. Lightly grease 2 round pans.
In a bowl, whisk egg whites until frothy.
Add cream of tartar.
Gradually add 1/4 cup of sugar while beating
in high speed until still stiff. Set aside.
In another bowl, combine all the liquid ingredients (egg yolks, oil, milk, ube flavor and grated ube). Set aside.
In a mixing bowl, combine flour, sugar, baking powder, and salt.
Pour-in the liquid ingredients to the flour mixture.
Continue mixing until light & fluffy.
Using a spatula, gently fold in the egg whites mixture into the batter mixture.
Pour the batter evenly into the prepared pans and smooth top with a spatula. Bake for 20 to 25 minutes.
Cake is ready if toothpick inserted comes out clean.
Remove from oven.
Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from pans.
Assemble the cake: Slice off cake tops to keep the height uniform and to level off surface. Reserve trimmings and place in a food processor to turn into crumbs
pread with a thin layer of buttercream frosting (recipe below).
Add about 1/3 to 1/2 cup macapuno strips.
Top with the other cake layer, then ice the cake with frosting, covering the top and sides.
Spread the crumbled cake around the frosted cake until covered.
Decorate the top by piping some frosting and macapuno strips.
Refrigerate for at least 2 hours before slicing.
Serve & Enjoy!
PREPARE THE BUTTERCREAM FROSTING:
Beat the egg whites until frothy.
Add the salt and 1 tbsp sugar.
Beat at medium speed until soft peak. Set aside.
In a sauce pan, combine water and sugar. Stir until sugar is dissolved.
Bring to a boil over moderate heat (no need to stir).
Boil for 2-3 minutes.
Remove from heat and slowly pour hot syrup into whites, beating constantly until meringue is cool to the touch.
***NOTE*** Before proceeding, make sure
meringue has cooled down.
Add softened butter (1 tbsp at a time), beating well after each addition until mixture is smooth.
may look curdled
before all of the butter is added but will come back together by the time beating is finished.
*** You can also boil the sugar and water while preparing/beating the eggwhites. It's a matter of timing.
You might also like:
Bitsu-Bitsu / Donut
Pan de Coco
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