Ube Cake
Description
A moist fluffy cake made of ube flavored genoise sponge with whipped cream frosting and ube halaya filling.
Dry Ingredients
Wet Ingredients
Merengue
Icing
Instructions
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Bake the cake
- Set oven to 350 degrees F, Line round pans (8 and 10 inches)
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- Sift cake flour, baking powder and salt the set aside.
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- Using the paddle attachment of your electric mixer, cream butter for 2 minutes, slowly ass granulated sugar, add egg yolks one by one, add vegetable oil, ube flavor then add half of the flour mixture, mix then add warm milk and finally add the rest of the flour mixture. Mix until well blended, make sure to scrape the bottom of the bowl. Transfer this mixture (batter) to a big mixing bowl because you will need the mixer bowl to make the merengue.
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Make the merengue
- Place the egg whites and cream of tartar into the mixer bowl. Using the whisk attachment, slowly whisk the egg whites until you see soft peaks. Then slowly add the granulated sugar, slowly increase the speed. This may take up to 10 minutes until you see hard peaks. It is a good merengue when you turn the bowl upside down and the merengue does not move.
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- This time fold the merengue into the batter. Do it half at a time.
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- When everything is well blended, divide the batter between the two pans and bake at 350 degrees F for 35 minutes.
Make sure to line and spray pans with baking spray.
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- Cool the cake completely.
I normally cool mine overnight
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Make the crumble
- Trim the sponge cake to make same size cake.
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- Put the trimmings into the food processor and run until it crumbles into tiny pieces.
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Ice the cake
- Place the bottom sponge cake on a 12 inches cake board and then on the cake turntable.
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- Spread the ube halaya filling, then layer with whipped cream icing then place the top sponge cake.
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- Ice the whole cake, coat the whole cake with crumbles.
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- Ice the border and decorate the top with any style piping tip you like.
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- Serve and enjoy!
Keep refrigerated until you are ready to serve
Ube cake, genoise sponge cake
