Delicious Ube Cake Recipe

Prepare this delightful Ube Cake recipe using the following ingredients and instructions:

Ingredients:

For the Batter:

• 4 egg yolks
• 8 fl oz of ube puree (or ube halaya)
• 4 fl oz of coconut cream
• 1 tsp of ube extract
• 100 g of white granulated sugar
• 2 g of salt
• 4 fl oz of carbonated water
• 260 g of cake flour
• 10 g of baking powder

For the Meringue:

• 4 g of cream of tartar
• 10 egg whites
• 100 g of white granulated sugar

For the Water Bath:

• Boiling water

For Frosting and Assembly:

• 567 g of unsalted butter, softened and at room temperature
• 550 g of powdered sugar, sifted
• 2 fl oz of coconut cream
• Ube extract (optional)
• 3 fl oz of macapuno coconut string jam

Equipment Used:

• Stand mixer, hand mixer, or whisk
• 8 x 3 inch cake pans
• Spatula
• Cooling rack
• Sheet pan
• Parchment paper

Instructions:

Batter:

1. Preheat your oven to 350°F (175°C) and cut out parchment paper to line each cake pan.
2. In a mixing bowl, combine egg yolks, ube puree, coconut cream, and ube extract. Add sugar and salt, then whisk until they dissolve.
3. Carefully pour in the carbonated water and whisk until fully incorporated.
4. Sift in the cake flour and baking powder, then whisk until no lumps remain.

Meringue:

1. In a stand mixer, add cream of tartar and egg whites. Start mixing on level 8 for about 2 minutes.
2. Gradually add half of the sugar while continuing to beat for another minute, then add the remaining sugar.
3. Beat the egg whites for 5-7 minutes, or until stiff peaks form.

Baking:

1. Gently fold about ¼ of the meringue into the cake batter using a spatula to lighten it.
2. Add the rest of the meringue and fold gently until fully combined.
3. Divide the batter between the two pans, tapping them on the counter to remove air bubbles.
4. Place the cake pans on a large sheet pan and position them on the middle oven rack.
5. Pour boiling water into the sheet pan for a water bath, stopping about ½ inch from the bottom.
6. Bake for approximately 30-45 minutes or until the center is firm. Test with a toothpick; it should come out clean.
7. Remove the cakes and let them cool upside down on a wire rack to prevent deflation.

Frosting:

1. In a stand mixer, whip the softened butter on level 8 for about 5 minutes until light and airy, scraping down the sides as needed.
2. Lower the speed to 6, sift in half of the powdered sugar, and whisk for 2 minutes.
3. Add the remaining sugar and whisk for another 2 minutes, scraping the sides if necessary.
4. Increase to level 8 and add the coconut cream, whisking for an additional minute.
5. Optionally, add ube extract to achieve the desired frosting color.

Assembly:

1. Release the cakes from the pans by running a knife along the sides and removing the parchment paper from the bottom.
2. Place one cake layer on a plate or cake stand, spread frosting on top, and add macapuno coconut string jam.
3. Place the second layer on top and trim if needed for a flat surface.
4. Frost the entire cake with the remaining frosting.
5. Serve immediately or chill in the fridge until ready to serve.

Enjoy your delicious Ube Cake recipe !