Ube (purple yam) cake is one of my favorite cakes, my husband used to bring this home for me but when I finally knew how to bake, this cake is one of the many, many cakes that I learned to make at home and we get to eat as much and as often as we like until we can take no more. It’s been a long while since the last time I made ube cake ..
I used to make it with real purple yam but it’s not always easily available, thank goodness there is ube powder (though not an easy find too) ; I was happy to grab one pack from a baking supply store when I saw it. I was lucky to find a recipe using ube powder too which I tweaked to make a smaller cake- just the right size for my family- a 6-inch layer cake. You can make a 3-layer or 4-layer cake if you choose not to cover or decorate the cake with crumbs..it’s up to you! ü
The cake turned out well, just like before, it’s light, not-too sweet and this time with a delicious tartness (just slight) from the cream cheese that I added to the whipped cream frosting. It’s a little pale in color, but that’s okay, I like lavender and it looks so dainty, too. :)
The recipe below is adapted from a newspaper column of Nora Daza, published more than a decade ago. I halved the recipe and made tiny changes to make a smaller cake. I did not use the frosting included in the recipe, instead I used sweetened whipped cream with cream cheese to fill and cover my ube cake. See original recipe here.
6-inch round purple yam layer cake
In a large bowl, sift flour, cornstarch baking powder, salt and sugar. Add oil, egg yolks, ube mixture and ube color/flavor
mix well until smooth..
Beat the egg whites in another bowl until stiff but not dry
combine the flour/ube mixture and beaten egg whites by folding gently
pour in baking pans and bake..or steam
decorate as you like; serve with your favorite coffee or tea and enjoy with your loved ones! :)
♥ Have a nice day! Thanks for visiting..God Bless! :)