Ube – the brightly coloured and flavourful staple of every filipino dessert. I wanted to make an ube cake that reminded me of my childhood but almost all the recipes out there made big batches. I decided to tweak the recipes around Youtube (My Sweet Ambitions , Savor Easy and Cooking with Kurt) thus making a three layer 6-inch round cake, just enough for two people.
Egg yolk mixture
- 1 1/4 cups cake flour
- 1 1/4 tsp baking powder
- 2-3 TB ube flavour (or more!)
- 1/2 tsp salt
- 1/4 cup oil
- 1/4 cup milk
- 4 egg yolks
- 1/4 cup sugar
- 1/2 cup ube yam
Egg white mixture
- 4 egg whites
- 1 tsp cream of tartar
- 1/8 cup sugar
- half a block of cream cheese
- 1 – 1 1/2 cup whip cream
- 1/4 cup sugar
- Macapuno strings
- Coat three 6-inch round pans with oil and place parchment paper
- Preheat oven to 350F
- On a bowl, whisk your dry ingredients: flour, salt and baking powder.
- On a separate bowl, whisk egg yolks until combined. Whisk in sugar, ube yam, ube flavour and oil one by one.
- Using a spatula, incorporate the dry ingredients to the wet ingredients, alternating between the dry ingredients and milk.
- On another separate bowl, using a hand mixer, whisk the egg whites, sugar and cream of tartar in medium- high speed until stiff peaks are formed (3-5minutes).
- Gently fold in the egg white mixture into the batter. Do not over mix.
- Divide the batter into the 3 round pans, tap to release air bubbles, and bake for 15-25 minutes (depending on your oven, you may need to check in regularly).
For the frosting, you may use whipped cream frosting or cream cheese frosting depending on your style. I used a combination of both. I usually choose to do naked cakes for my cakes so they are not so sweet thus I did not need a lot of frosting.
- Using a stand or hand mixer, whip cream cheese and sugar until cream cheese turns light and smooth
- Slowly add in heavy/whipping cream until stiff peaks are formed
- Once the cakes are baked, transfer into a wire rack and let cool completely
- Level out the cakes using a serrated knife
- Place the extra cake domes into a food processor or blender to create crumbs and set aside for later
- Frost each layer with about 1/2 inch of cream cheese frosting
- Add in macapuno strings on top of the frosting before layering another cake on top
- Coat the entire cake with a thing layer of frosting and place in the freezer for 30minutes
- Finish coating the cake with another layer of frosting and sprinkle the ube crumbs around the cake
- Optional: Using a Wilton 1M frosting tip, make rosettes on the top of the cake and add in more macaroon in the middle
- Serve and enjoy!