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)
FOR THE CAKE:
- 3 tbsp Ube Powder
- ¾ cup Water
- 1 cup All-Purpose Flour
- 2 tbsp Cornstarch potato flour
- ½ cup Sugar
- 1 ½ tsp Baking Powder
- ½ tsp Fine Salt
- 3 pcs Egg yolks only
- ¼ cup Cooking Oil
- ½ tsp Ube Flavoring
- ½ cup Eggs whites only
- ⅛ tsp Cream of Tartar
- ⅓ cup Sugar
FOR THE FILLING:
- ½ cup Cream Cheese softened
- 1 cup All-Purpose Cream
- 7 tbsp Sugar
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! 🙂