Ube Cake Filipino Purple Yam Cake (Print Version)
# Ingredients:
→ For the Ube Cake Batter
01 -
2 ½ cups sifted cake flour
02 -
2 ½ tsp baking powder
03 -
½ tsp salt
04 -
2 tsp ube extract
05 -
½ cup vegetable oil
06 -
½ cup milk, room temperature
07 -
8 large egg yolks, room temperature
08 -
⅓ cup granulated sugar
09 -
3.5 oz ube jam (about ½ cup), room temperature
10 -
Purple gel food color (optional)
→ For the Meringue
11 -
8 large egg whites, room temperature
12 -
1 tsp cream of tartar
13 -
¾ cup granulated sugar
→ For the Ube Swiss Meringue Buttercream
14 -
5 large egg whites
15 -
1 cup granulated sugar + 2 tablespoons
16 -
Pinch of salt
17 -
2 cups unsalted butter, cut into parts, room temperature
18 -
1 ½ tsp vanilla extract
19 -
Ube extract to taste
# Instructions:
01 -
Preheat your oven to 350°F. Line the bottom of three 8-inch round baking pans with parchment paper and set aside.
02 -
In a large bowl, sift cake flour, baking powder, and salt.
03 -
In a smaller bowl, combine ube extract, vegetable oil, and milk. Set aside.
04 -
In a large bowl, beat egg yolks and gradually add ⅓ cup sugar (about a teaspoon at a time) using a handheld mixer until light yellow (about 7 minutes on medium-high speed).
05 -
Add ube jam and mix until smooth with no lumps. Optionally, add gel food color for a vibrant purple and stir until evenly distributed.
06 -
Fold a third of the dry ingredients into the egg mixture until combined. Add half of the wet ingredients, then alternate with dry and wet until fully combined without overmixing.
07 -
Using a clean, grease-free mixer, beat egg whites until foamy. Add cream of tartar and beat until very frothy. Gradually add ¾ cup sugar and continue beating until stiff peaks form.
08 -
Fold a cup of the meringue into the batter to lighten it. Then gently fold in the remaining meringue until well blended.
09 -
Transfer the batter to prepared pans and bake for 20 minutes or until a toothpick inserted in the center comes out with minimal crumbs. Cool completely on a rack with pans upside down.
10 -
Prepare Swiss meringue buttercream by beating egg whites and sugar over a simmering water bath until sugar dissolves. Whisk with a stand mixer until fluffy, then add butter gradually. Add ube extract until desired flavor and color is achieved.
11 -
Trim uneven tops and brown edges of cooled cakes for a vibrant appearance. Fill and frost the cake layers with ube buttercream. Decorate as desired.
# Notes:
01 -
Ube extract and jam are available in Asian markets or online. Adjust sugar levels based on the sweetness of the jam used.