Ube Macapuno Cake Recipe

​INGREDIENTS:
  • 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 (drained)
​

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
​
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​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
  • Spread 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.
  • ***Mixture 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 egg whites. It's a matter of timing. ​


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