Ube Macapuno Cake for every UBE-lover out there. Super moist and light, extremely tempting! One of the most delicious flavoured cake in the Philippines. My favorite!
Ube Macapuno Cake
2 ½ cups cake flour
3 teaspoons baking powder
1 teaspoon salt
1 cup ube jam
3/4 cup milk
7 egg yolks, lightly beaten
1 teaspoon vanilla extract
1/2 cup corn syrup
1/2 cup vegetable oil
7 egg whites
1 teaspoon cream of tartar
1 cup white sugar
Ube Gel Food Coloring or alternatively:
5-6 drops red food color
5-6 drops blue food coloring
Ube Cream Cheese Frosting
8 oz package cream cheese, (softened at room temperature)
1 stick unsalted butter (½ cup), room temperature
3 ¼ cups powdered sugar, sifted
2 tbsp ube halaya jam
¼ tsp salt
1 tsp ube gel food coloring
1 (12 ounce) jar macapuno (coconut preserves)
Preheat oven to 325°F (or 165°C). Line bottoms of 8 inch pans with parchment paper, but do not grease.
Mix together the flour, baking powder, and salt; set aside.
Place ube jam in a large bowl. Mix together 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in corn syrup, egg yolks, and oil. Beat in flour mixture until smooth; set aside.
In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, then ube gel food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
Bake in the preheated oven for 30 to 35 minutes, or until the center of cake bounces back when lightly tapped. Invert pans on a wire rack and let cool upside down.
For the Frosting: Using an electric hand mixer with a large mixing bowl, add 8 oz cream cheese with 1 stick butter. (An easy work around is too slice, cubed and minced your cream cheese including butter. This is ideal if your using a hand mixer for a easy mixing).
Using medium speed,cream your butter, cream cheese and food coloring for about 3 minutes (scraping down the sides in between). Add ube jam and mix it well.
Add the sifted 3¼ cups powdered sugar and ¼ tsp salt. Beat on low speed until well combined and so smooth. Keep on scraping the sides in between beating.
You’re ready to frost your cake. (Make sure the cake is already cool to touch and no longer warm, or your frosting will melt). Cut the cake in two layers, add frosting on top and some macapuno preserve. Sandwich the two cake layers together.
Prepare your piping bag, small and large star frosting tip. Using spatula, cover the top and side of the whole cake with frosting. Then add the remaining frosting to your piping bag with star tip.
Frost the bottom of the cake using small star frosting. Add the Macapuno garnish on top center of the cake and crown it on the side with frosting (using a large star frosting tip). Happy baking and enjoy!