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Ube Cake
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Ube Cake

Ube Cake - unusual purple chiffon cake made with ube (Filipino name for purple yam/sweet potato) and coconut.

Course: Dessert
Cuisine: Filipino
Servings: 9 inch cake
Author: Kitchen Nostalgia
Ingredients
  • CAKE:
  • 2 1/2 cups cake flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 7 egg yolks lightly beaten
  • 1 1/2 cup caster sugar divided
  • 1 cup ube purple yam, mashed
  • 3/4 + 1/8 cup milk
  • 2 teaspoons vanilla extract
  • 1/2 cup vegetable oil
  • 1/4 tsp powdered purple food coloring optional
  • 7 egg whites
  • 1 teaspoon lemon juice
  • FILLING AND ICING:
  • 500 g (17.6 oz) mascarpone cheese
  • 500 ml (16.9) coconut milk or whipping cream, chilled
  • 1 tsp vanilla extract
  • 1/2 cup sugar
  • 1/4 tsp powdered purple food coloring optional
Instructions
  1. Sift together cake flour, baking powder and salt.
  2. Mix 7 egg yolks with 3/4 cup caster sugar. Add mashed ube, milk, vanilla, oil and food coloring (if using). Add flour mixture and beat until smooth.
  3. Whisk egg white with lemon juice until foamy. Slowly add 3/4 cup caster sugar until stiff peaks form. Carefuly fold beaten egg whites into the batter using spoon or spatula (do not use mixer for this step).

  4. Pour the batter into 3 9-inch cake pans lined with baking paper. Bake Ube Cake at 175 C (350 F) for about 30 minutes.

  5. Immediately after baking, take cakes out of their pans, turn them upside down on a wire rack and let cool.

  6. ICING: Open the can of chilled coconut milk and scoop out the cream. Mix it cream with vanilla extract and a sugar until fluffy. Mix in the mascarpone cheese. Use this mixture as both a filling and frosting for the Ube Cake.

  7. Optional step: decorate the cake with purple cake crumbs and coconut cookies.