Ube Cake (purple yam cake)
Ube cake or purple yam cake……….For those who just tuned in, this is dessert we had on our 7 course meal. This was baked by my wife from the scratch to finish. It is a cake made with ‘sweet purple potato” in a soft spongee cake filled with macapuno and dressed with cream cheese and sugar frosting. This is the first time my wife made this. The chiffon cake is very traditional, the filling and frosting came from her creative imagination. I would say that after she made this, now I have a patisserie chef…………………….Did you know that purple yam or sweet purple potato specially with a thicker purple skin has a cancer-fighting properties. the anthocyanin which is present in sweet potato can prevent, treat or slow down the growth of cancerous cells…………
Ingredients: serves 1 8×8 square pan (double layer cake)
- 2 1/2 cup cake flour
- 3 tsp baking powder
- 1 tsp salt
- 1 cup cooked purple yam or sweet potato (grated after cooking)
- 1 cup milk
- 1 ts[ vanilla extract
- 1/2 glutinous cup corn syrup
- 8 egg whites
- 8 egg yolks
- 1 tsp cream of tartar
- 1 cup white sugar
- 6 drops red food color
- 6 drops blue food color
- 12 ounces macapuno (coconut preserve)
- 1 cup vegetable oil
- 1/2 cup evaporated milk
- 2 cups icing sugar
- 1/2 cup cream cheese
- 1/2 cup soft butter
- 3 drops red food coloring
- 3 drops blue food coloring
- In an electric mixer with bowl, sift flour, baking powder and salt, place grated ube, milk, egg yolks, syrup, oil and vanilla extract. mix well. set aside. (we will call this mixture A)
- In an electric mixer with bowl, mix egg whites and cream of tartar until smooth and foamy. add white sugar gradually then add in food coloring. set aside (we will call this mixture B)
- Then combine and fold mixture A and B.
- divide and pour mixtures in two sets of 8×8 pan (place baking paper on tin)
- pre-heat oven 165 degrees and bake for 30 minutes
- To check if the cake is ready, when your finger bounces back it means it is ready
- Let it cool for 1 hour. remove from tin and assemble cake into a serving cake tray. (you can trim in some as your desired cake shape)
- Place one layer of chiffon cake first then fill with a jar of macapuno then top the other chiffon cake.
- Mean time, Place all ingredients of the frosting into a mixing bowl. mix well until smooth and creamy. divide the mixture into two parts. place food coloring on the other part.
- Using your imagination, decorate the cake as you want.
Brazo de Ube
As I review the statistic of my brazo de mercedes, I found out that it became one of my popular recipe on my blog. So, me and my wife decided to make this brazo de ube, a version of the brazo de mercedes using an “ube or purple yam’ filling. Purple yam for some who does not know yet is a kind of sweet potato which is purple in color. The procedures and ingredients is same with the add-ons of “ube or sweet purple potatoes”………………….Did you know that purple sweet potato has the highest nutritional value compared to other vegetables. Its vibrant color is a clue to its high concentration of Vitamin A in the form of beta-carotene. One sweet potato contains five times the recommended daily allowance of Vitamin A, a powerful antioxidant that protects against free radicals and helps guard against smoking-related diseases like emphysema and lung cancer. Sweet potatoes are also a good source of Vitamin C and the trace mineral manganese…….
- 10 raw eggs, separate yolks from white
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- 1 cup caster sugar
- 4 tbsp confectioner sugar
- 1 can 14 oz condensed milk
- 1 pc purple sweet potato (boiled and mashed)
- you may need food coloring red and blue (3 drops each)
To prepare custard:
- In a saucepan using low heat settings, whisk egg yolks then add condensed milk, vanilla extract and mashed sweet purple potato . cool down and set aside. if you are not satisfied with the color, you can drop red and blue at 3 drops each
To prepare merengue:
- In a mixing bowl, pour in egg white and cream of tartar and mix using an electric mixer until soft peaks form. add in caster sugar in small quantities and whisk.
- Pre-heat oven at 170 degrees celsius. In a cookie pan, spray oil and place baking paper, spread merengue using a spatula evenly. You can use fork to create lines and designs. Bake for atleast 10 minutes or until lightly brown. cool down and set aside and dust with sugar confectioner
- flip over the merengue and spread custard evenly. again, dust it with sugar confectioner
- Then slowly roll over the cake to form a cake roll look-alike. Be gently.
- Place in fridge for minimum of two-hour.