Description
This Ube Cake is a traditional Filipino purple yam cake known for its vibrant color and rich flavor. Made with ube puree, coconut cream, and a fluffy meringue-based sponge layered with a silky buttercream frosting and topped with sweet macapuno (coconut string jam), this dessert offers a moist, airy texture and a deliciously tropical taste that’s perfect for celebrations or any special occasion.
Ingredients
For the Cake Batter
- 4 egg yolks
- 8 fl oz ube puree (or ube halaya)
- 4 fl oz coconut cream
- 1 tsp ube extract
- 100 g white granulated sugar
- 2 g salt
- 4 fl oz carbonated water
- 260 g cake flour
- 10 g baking powder
For the Meringue
- 4 g cream of tartar
- 10 egg whites
- 100 g white granulated sugar
For the Frosting
- 567 g unsalted butter, softened and at room temperature
- 550 g powdered sugar, sifted
- 2 fl oz coconut cream
- Ube extract (optional, for coloring/flavor)
For Assembly
- 3 fl oz macapuno (coconut string jam)
Instructions
- Batter: Preheat the oven to 350 °F (175 °C). Line two cake pans with parchment paper. In a mixing bowl, whisk together egg yolks, ube puree, coconut cream, and ube extract. Add the sugar and salt, whisking until dissolved. Pour in the carbonated water and incorporate.
- Combine Dry Ingredients: Sift the cake flour and baking powder into the wet ingredients. Whisk until the batter is smooth and lump-free.
- Meringue Preparation: In a stand mixer, add cream of tartar and egg whites. Beat on high speed (~level 8) for 2 minutes. Gradually add half the sugar, continue beating for 1 minute, then add remaining sugar. Beat until stiff peaks form, approximately 5–7 minutes.
- Folding Batter and Meringue: Gently fold about ¼ of the meringue into the cake batter with a whisk to lighten it. Then, fold in the remaining meringue carefully using a spatula with a gentle slicing and folding technique until fully combined. Rotate the bowl to ensure even mixing.
- Baking: Divide batter evenly between the prepared pans. Tap pans gently on the counter to release air bubbles. Place pans on a large sheet pan. Pour boiling water into the sheet pan to create a water bath (bain marie), filling about ½ inch. Bake on the middle oven rack for 30–45 minutes. Check doneness by inserting a toothpick in the center; it should come out clean. Monitor water levels every 15 minutes.
- Cooling: Remove cakes from oven and invert immediately onto a wire rack, keeping them in the pans. Allow cakes to cool completely to prevent deflating.
- Frosting: In a stand mixer, whip softened butter on high speed for 5 minutes until light and airy, scraping sides as needed. Reduce speed to medium and gradually add sifted powdered sugar in two additions, mixing well after each. Add coconut cream and beat on high speed for another minute. Optionally, mix in ube extract for color and flavor variation.
- Assembly: Run a knife along cake sides to release from pans. Remove parchment paper from bases. Place one cake layer on a serving plate and spread frosting on top. Spoon macapuno over the frosting, then place the second cake layer on top. Trim cakes if necessary for even layers and flat top. Frost the entire cake with remaining frosting.
- Serving: Serve the cake immediately or chill it in the refrigerator until ready to serve for best flavor and texture.
Notes
- Using a water bath helps keep the cake moist and prevents cracking by gently regulating oven temperature.
- Folding the meringue into the batter carefully preserves the airy texture needed for a light sponge.
- Cooling the cake upside down while in the pans prevents it from collapsing and maintains volume.
- Ube extract in the frosting is optional but enhances color and flavor for an authentic experience.
- Macapuno adds a unique sweet coconut string texture that contrasts nicely with the soft cake and smooth frosting.
- Check baking doneness carefully as ovens vary; avoid overbaking to keep the cake tender.
