This delightful Ube-Macapuno Cake combines the unique flavor of Ube (purple yam) with the sweet and chewy texture of macapuno (coconut sport). Perfect for celebrations or a sweet treat.
Preparation time
30min
Cooking time
30min
Ingredients
12 Servings
- 2 teaspoons baking powder
- 250 grams cake flour
- 1 teaspoon cream of tartar
- 6 egg whites
- 6 egg yolks
- 400 grams macapuno
- 180 milliliters milk
- 0.5 teaspoon salt
- 200 grams sugar
- 100 grams sugar
- 2 teaspoons ube extract
- 240 grams ube halaya
- 120 milliliters vegetable oil
Directions
Step 1
Preheat the oven to 175°C (350°F). Grease and line three 9-inch round cake pans with parchment paper.
Step 2
In a bowl, sift together the cake flour, baking powder, and salt. Set aside.
Step 3
In another bowl, combine the ube halaya, vegetable oil, sugar, egg yolks, milk, and ube extract. Mix until well blended.
Step 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Step 5
In a separate bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar and beat until stiff peaks form.
Step 6
Gently fold the egg whites into the batter until no white streaks remain.
Step 7
Divide the batter evenly among the prepared pans and smooth the tops.
Step 8
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 10
Once the cakes are completely cooled, layer them with macapuno filling in between. Frost the top and sides of the cake as desired.