Ube Cake (Filipino Purple Yam Cake) #desserts #partycake

Ube cake (or Filipino purple yam cake) is not normal for any cake you've had previously. It's sweet and gritty and delightfully purple! A staple in any Filipino festival.

Ube (or purple yam) isn't novel to the Philippines yet it is unquestionably a national top choice. It's made into a wide range of treats like dessert, candy, rice cakes and, my undisputed top choice, jam. I should concede, it is exceptionally hard for me to depict how ube suggests a flavor like since it's so special it doesn't have an aftertaste like anything. Truly.

As well as can be expected thought of is it tastes similar to sweet potato however that is not by any means an exact (off by a long shot!) depiction. It would appear that GQ had a similar issue – see their article on ube here. Let me simply state this – if an entire country can be fixated on ube, won't you need to know what the complain is about? So it should? Prepared to investigate?

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Ingredients
For the Ube Cake Batter:

• 2 1/2 cups cake flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp ube extract see notes
• 1/2 cup vegetable oil
• 1/2 cup milk
• 8 pcs egg yolks from large eggs room temperature
• 1/3 cup granulated sugar see notes
• 1/2 cup ube jam see notes
• purple gel food colour optional

For the Meringue:

• 8 pcs egg whites from large eggs room temperature
• 1 tsp cream of tartar
• 3/4 cup granulated sugar

For the Ube Swiss Meringue Buttercream:

• 5 pcs egg whites from large eggs
• 1 cup granulated sugar + 2 tablespoons
• pinch salt
• 2 cups unsalted butter cut into parts, room temperature
• 1 1/2 tsp vanilla extract
• ube extract to taste

Instructions
For the Ube Cake:

1. Preheat your oven to 350F. Line the bottom of 3 8-inch round baking pans with parchment paper and set aside.
2. In a large bowl, sift 2 1/2 cups cake flour, 2 1/2 teaspoons baking powder and 1/2 teaspoon salt. In a smaller bowl, combine 2 teaspoons ube extract, 1/2 cup vegetable oil and 1/2 cup milk. Set aside.
3. In another large bowl, using a handheld electric mixer, beat egg yolks while gradually adding 1/3 cup sugar until the mixture is light yellow (about 7 minutes on medium-high speed). Add 1/2 cup ube jam and beat until smooth and no big lumps remain. If you want your cake to be a vibrant purple, you can add gel food colour at this stage and give the batter a stir until the colour is evenly distributed.
4. Fold a third of your flour mixture into your egg mixture just until combined. Then add half of your milk mixture, another third of your flour, the rest of your milk and finally the rest of your flour, folding each addition just until combined. Be careful not to overwork the batter.
5. Using a stand mixer with the whisk attachment (or your handheld electric mixer - making sure that the beaters are clean, dry and grease-free), beat the 8 egg whites on medium-high speed until they start to get foamy. Then add 1 teaspoon cream of tartar and beat until very frothy.
6. Gradually add 3/4 cup sugar into egg whites until you reach stiff peaks. Then take about 1 1/2 cups of the meringue and fold it into your cake batter to lighten it. Then fold your cake batter into the meringue in thirds until incorporated.
7. Transfer the batter to prepared pans and bake for 20-30 mins or until a toothpick inserted in the centre comes out with minimal crumbs.
8. Put the pans upside down on a cooling rack and cool completely.

For the Ube Swiss Meringue Buttercream:

1. See this recipe on how to make basic Swiss meringue buttercream.
2. Once your buttercream has come together, start adding 1/4 teaspoon ube extract at a time until you get the flavour you desire (I put 1 teaspoon total). Whip until the flavour is fully incorporated and the buttercream is evenly coloured.

Assembly:

1. Trim the tops of your cakes if they are uneven. Trim the sides too to get rid of the brown edges so you're left with a vibrant purple cake.
2. Fill and decorate with frosting as desired.

For More Details : bit.ly/2Klxt5E

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