Ube (purple yam) cake is one of my favorite cakes, my husband used to bring this home for me but when I finally learned how to bake….
This cake is one of the many, many cakes that I tried 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 found a recipe using ube powder too which I tweaked to make a smaller layer cake – just the right size for my family. 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.
Ube Layer Cake (Purple Yam Cake)
Ingredients (click ingredient to buy it)
FOR THE CAKE:
FOR THE CAKE:
- Preheat oven to 325 F degrees.
- Combine ube powder and water, set aside.
- Sift four, cornstarch, baking powder and sugar in a large bowl ad make a well in the center.
- Add cooking oil, egg yolks, use powder mixture and use color/flavor.
- Using your mixer or wooden spoon, mix until smooth but do not over beat/mix, set aside.
- Put egg whites and cream of tartar in the bowl of your mixer until frothy then gradually add sugar and beat until glossy.
- Gently fold egg whites into flour mixture, taking care not to knock the air out.
- Lift and fold gently until the two mixtures are well-blended.
- It should have a uniform color and no white streaks remaining.
- Divide and pour batter into two 6-inch baking pan and bake for about 35 minutes or until a cake tester (or toothpick) inserted comes out clean.
- Transfer cakes onto a wire rack.
- Let cool for about 5 minutes then run a knife around the edges and invert to cool completely before frosting.
FOR THE FILLING, FROSTING AND ASSEMBLY:
- In the bowl of your electric mixer, beat cream cheese and sugar until smooth.
- Add cream and continue beating until stiff peaks form.
- Make sure the cakes are completely cooled.
- Slice each cake in half, you will have a total of 4 cake discs, crushed one of them into fine crumbs, set aside… this will be use for garnishing top and side of cakes, later.
- Lay one piece of cake on a cake stand, spread some filling on top the top with another cake layer, fill then top with the last cake layer.
- Spread remaining filling over top and sides of cake and smooth it out.
- Scoop some cake crumbs by a handful and press or pat on sides of cake then sprinkle some on top to evenly cover the cake to finish.
- Have fun doing it.
- Enjoy your fruit of labor with your loved ones with your favorite coffee or tea.
- If you have cake flour use that instead of all-purpose flour and cornstarch.
- You may also steam the cakes: Cover baking pans with aluminum foil and steam for about an hour.
♥ Have a nice day! Thanks for visiting..God Bless! 🙂