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Ube-Macapuno Cake

Cost $15, save $10

Source: Recommended by CookGo

  • 35 Min
  • 12 Servings
  • $15

INGREDIENTS

  • Dry Ingredients

    • 2 ½ cups cake flour
    • 3 teaspoons baking powder
    • 1 teaspoon salt

  • Ube Mixture

    • 1 cup ube (purple yam), cooked and finely grated
    • 🥛 Âľ cup milk
    • 1 teaspoon vanilla extract
    • 🥚 7 egg yolks, lightly beaten
    • ½ cup corn syrup
    • ½ cup vegetable oil

  • Meringue

    • 🥚 7 egg whites
    • 1 teaspoon cream of tartar
    • 1 cup white sugar
    • 6 drops red food color
    • 6 drops blue food coloring

  • Filling

    • 1 (12 ounce) jar macapuno (coconut preserves)

  • Buttercream Frosting

    • 🥛 1 cup evaporated milk, chilled
    • Âľ cup white sugar
    • 1 cup butter, softened
    • 1 drop violet food coloring

STEPS

1

Preheat the oven to 325°F (165°C) and line the bottom of three 9-inch round pans with parchment paper without greasing.

2

Mix cake flour, baking powder, and salt in a large bowl and set aside.

3

Combine grated ube with Âľ cup milk, vanilla extract, egg yolks, corn syrup, and vegetable oil in a large bowl. Gradually mix until smooth. Add dry ingredients and beat until blended.

4

Beat egg whites and cream of tartar until foamy using an electric mixer. Gradually add sugar and food coloring while beating until stiff peaks form. Fold one-third of the meringue into the ube batter, then gently fold in the remaining meringue until streaks disappear.

5

Pour the batter evenly into prepared pans and bake for 30 to 35 minutes or until a toothpick comes out clean.

6

Invert cake pans on a wire rack to cool down completely. Run a knife around edges to loosen the layers.

7

Spread macapuno preserves between cooled cake layers and stack them on a serving plate or stand.

8

Prepare buttercream by beating evaporated milk, sugar, butter, and violet food coloring until smooth and creamy.

9

Frost the top and sides of the cake with buttercream and decorate as desired.

NUTRIENTS

Per 1 serving

🔥

714

Calories

  • 12g
    Protein
  • 75g
    Carbs
  • 44g
    Fats

đź’ˇ Tips

Use fresh purple yam for a richer and more authentic flavor.Chill the cake layers before applying buttercream to prevent melting.Choose natural food coloring for a more vibrant and healthier option.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.