This version of Ube cake is a moist delectable fluffy cake with whipped cream frosting and Ube halaya filling. It is truly a crowd pleaser whenever I bring this to parties or events.
The cake itself is a genoise sponge cake achieved by whipping the egg whites into a hard stable merengue and folded into the batter.
Using the paddle attachment, I creamed the unsalted butter for a few minutes, added sugar slowly until creamy then added the egg yolks one by one. I then added the vegetable oil, ube flavoring. I added half of the sifted cake flour, baking powder and salt then the warm milk and then the rest of the flour mixture. Mixed until well blended.
I baked the cake at 350 degrees F for 35 minutes. I divided the batter between 10 and 8 inches round pans.
Once done, I immediately took the cake out of the pans. I completely cooled the cake before frosting. I normally wait overnight.
For frosting you can use a ready-made whipped cream available in any supermarket or make your own. For this version, I made my own whipped cream. I flavored it with ube and tinted it with purple food coloring so I can achieve the desired purple color.
I trimmed the sponge cake to match the size of the smaller cake. I then used the trimmings to make the crumbles by simply putting it in the food processor.
I spread the ube filling on the bottom of the cake, layered with frosting then added the top sponge cake. I frosted the entire cake then coated the whole cake with the crumbles, iced the border and decorated the top.
Recipe
DRY INGREDIENTS
- 2 1/4 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 cups granulated sugar
WET INGREDIENTS
- 4 tablespoons of unsalted butter softened
- 1 1/2 tablespoons ube flavor ( I used Mccormick)
- 1/2 cup vegetable oil
- 3/4 cup warm milk
- 9 egg yolks
MERENGUE
- 9 egg whites
- 1 teaspoon cream of tartar
- 3/4 cup granulated sugar
INSTRUCTIONS
BAKE THE CAKE
- Set oven to 350 degrees F, line round pans ( 8 and 10 inches)
- Sift the cake flour, baking powder, salt then set aside.
- Using paddle attachment, cream butter for two minutes, slowly add the granulated sugar, add egg yolks one by one, add vegetable oil,ube flavor then add half of the flour mixture, add warm milk then the rest of the flour mixture. Mix until well blended, make sure to scrape the bottom of the bowl. Transfer the batter to another big mixing bowl because you will need the mixer bowl to make the merengue.
- Make the merengue. Place the egg whites and cream of tartar into the bowl of electric mixer, with the use of the whisk attachment slowly Wisk the egg whites until you see soft peaks. Then slowly add the granulated sugar, slowly increase the speed. This make take up to 10 minutes until foamy hard peaks. It is a good merengue when you turn the bowl upside down and the merengue doesn’t move
- This time fold the merengue into the batter. Mixing half at a time.
- When everything is well blended divide the batter between the 8- and 10-inch round pans. Make sure to line and spray the pans. Bake for 35 minutes at 350 degrees F.
- Completely cool the cakes. I cooled mine overnight normally.
MAKE THE CRUMBLE
- When the cake is cooled down and you are ready to ice the cake, trim the sponge cakes so you will have the same sizes.
- Put the trimmings inside the food processor and run until you get the desired crumble.
ICE THE CAKE
- Place the bottom sponge cake on a 12 inch round cake board then on the cake turntable.
- Spread the ube halaya filling on top, layer with whipped cream icing then place the top sponge cake.
- Ice the whole cake then coat the entire cake with crumbles.
- Ice the borders and put a top decoration with any tip style you want. Serve and enjoy!
