 |
| UBE CAKE |
For the chiffon cake:
{A}
2 1/4 cups cake flour
3 teaspoons baking powder
3/4 cup sugar
1 teaspoon salt
{B}
7 egg yolks (from large eggs)
1/2 cup vegetable/canola oil
1/2 cup milk
1/2 cup (about 100g) grated ube (purple yam)
1 teaspoon ube flavouring
1/2 teaspoon violet food powder or violet gel paste
{C}
7 egg whites
1/2 teaspoon cream of tartar
{D}
3/4 cup sugar
For the frosting:
2 cups whipping or thickened cream
1 250g package of cream cheese
1/2 cup white sugar (edit: added on 21/8)
1 teaspoon vanilla extract
1 12 oz jar of macapuno (preserved coconut sport)
Procedure:
Cake
1. Preheat oven to 170 degrees Celsius. Prepare two 9" round, 2 1/2" high pans by lining bottoms with baking paper. Do not grease.
2. In a large bowl, sift together {A} and combine well. Add in {B}. Beat with electric mixer or by hand just until smooth and well blended.
3. In a separate bowl, beat {C} on high speed until frothy. Gradually add in {D} and beat until stiff peaks are formed. Gradually and gently fold in egg whites into flour mixture until very well combined. Divide batter equally into prepared pans.
4. Bake for about 45 minutes or until a skewer inserted into the center of the cake comes out clean. Invert pans into wire rack immediately and cool completely.
5. Carefully run a thin knife around sides of pans to release cakes. Using a serrated knife, half each cake horizontally. Set aside one of the top halves for use later.
Frosting
Combine the cream cheese, sugar, and vanilla extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Continue whipping until the cream can hold a stiff peak.
To assemble:
1. Drain some of the syrup from the macapuno. I do this for fear that the cake will absorb the syrup and get soggy and also to prevent the cake from becoming too sweet.
2. Place one of the cake layers (bottom half of one of the cakes), cut side up on your serving plate or cake board. Spread and level some whipped cream onto the cake layer until it is about 1/4" thick. Scatter half of the macapuno on top of the whipped cream.
3. Place second cake layer, cut side down on top of bottom cake layer. Spread whipped cream and remaining macapuno on top of second layer in the same manner as above.
4. Top the cake with the third layer (cut side down). Spread frosting to cover top and sides of cake. (You don't have to put a lot, just enough for the cake crumbs to stick to it). Remember to leave some frosting for your borders.
5. Crumble the last cake half. (You actually only need to crumble about 3/4 of this cake piece. My suggestion is to leave the quarter for you to snack on!). If you do this with a food processor, you will get very fine crumbs which will look really neat on the cake. You can, however, crumble it by hand. Gently stick the crumbs to the cake top and sides until it is fully covered.
6. Using the remaining frosting, pipe out big rosettes around the cake's top edge.
RECIPE FROM: http://pinoyinoz.blogspot.com.au/2010/08/ube-macapuno-cake-recipe.html
NOTE: Whipped cream frosting
Some found the whipped cream frosting too soft for piping. While the recipe generally worked for me, this same thing has happened to me a few times too, prompting me to change the method with which I made my frosting.
Firstly, be sure your whipping cream as well as your mixing bowl and beaters are all well chilled. And the cream cheese shouldn't be too soft. In this other method, you will be beating the cream cheese and the whipping cream separately.
In a small bowl, beat the cream cheese until smooth. Set aside.
In your chilled bowl and using clean beaters, beat the whipping cream, sugar and vanilla until the mixture is stiff. Gently fold in the cream cheese then beat again at high speed for a few seconds or just until everything is well combined. Be careful not to overbeat.
Your frosting should be firm and perfect for piping those rosettes.
