Cakes and No Bake Cakes · Egg Whites Recipes

Quezo Ube Cake ala Goldilocks

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This cake is made of layers of chiffon cake. First layer of chiffon is “Ube Chiffon” cake and second layer is “Cheese chiffon” cake.

Makes one 8×3 round cake


For the Cheese Chiffon cake:

Ingredients:

(A)
3/4 cup plus 2 tablespoons sifted cake flour
1 ½ teaspoons baking powder
1/4 teaspoon salt
6 tablespoons white sugar

(B)
4 egg yolks, from large eggs, at room temperature
¼ cup corn/canola oil
1/3 cup milk
1/3 cup grated parmesan cheese (about 40g)

(C)
4 egg whites
¼ teaspoon cream of tartar

(D)
6 tablespoons white sugar

*Weight of one egg is approximately 55-60g.


Instructions:
In a mixing bowl, combine (A) well. In separate bowl, whisk to combine (B). Just be sure to whisk cheese evenly and it becomes so smooth.

Combine mixture (B) into (A). Use your electric mixer or by hand whisker until it becomes smooth and lump free.

Prepare another bowl, beat (C) on high speed until frothy. Slowly add in the sugar (D) and beat until stiff peaks are formed. Slowly and carefully fold in egg whites into egg yolk mixture. Transfer batter into an ungreased 8” round, 3” high pan.

Bake in preheated oven at 170 degrees Celcius for about 50 minutes or until top springs back when lightly touched. Invert pan into wire rack immediately and cool completely.

To invert cake, carefully run a thin knife around sides of pan and invert cake onto a large serving plate.


To make the Ube cake:

Ingredients:

(A)
3/4 cup plus 2 tablespoons sifted cake flour
1 ½ teaspoons baking powder
1/4 teaspoon salt
6 tablespoons white sugar

(B)
4 egg yolks, from large eggs, at room temperature*
¼ cup corn/canola oil
1/3 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)
4 egg whites
¼ teaspoon cream of tartar


(D)
6 tablespoons white sugar

Instructions:
Preheat oven to 170 degrees Celsius. Prepare  8″ round pans by lining bottoms with baking paper. Do not grease.

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.

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.

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.

Slowly 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.


For Mantecado Buttercream:

Ingredients:
3/4 cup sugar
1/4 cup plus 2T water
4 eggyolks
1 whole egg
1 1/2 cups butter (340g), softened
2 teaspoons vanilla extract

Instructions:
In a small saucepan, mix together the sugar and water.  Bring to a boil over medium heat.  Clip a candy thermometer onto the side of the saucepan.  Once the temperature reaches about 90C (200F), start beating your eggs.


When syrup reaches 115C (240F), take it off the heat.  With mixer at low speed, slowly pour the hot syrup into the eggs. Aim for the area in between the mixer and the beaters.  If your syrup hits your beaters, it will splatter to the sides of the mixing bowl instead of combining with the eggs.

Beat the egg/syrup mixture until thick and light in colour. Set this aside in the fridge to cool.

When cool, return bowl to the mixer, beat at medium speed while gradually adding in the soft butter.  Scrape down the sides to make sure all the butter is incorporated.

Once all the butter is in, increase mixer speed to high and beat until buttercream is light and fluffy. Add in the vanilla extract after all the butter has been incorporated. Set aside.


CAKE ASSEMBLY:

Slice your ube and cheese chiffon cakes in half. Keep the 2 halves excess for other use or for snack. Its up to you.

Place the Ube chiffon cake layer in your cake board, spread some buttercream, then top with the Cheese chiffon cake layer.

Crumb coat the layered cake then let it cool in the fridge for a few minutes.

Once cooled, cover the whole cake smoothly with mantecado buttercream.  This mantecado buttercream is so rich you only need a thin coat. Don’t forget to leave extra buttercream for the borders and decors. If available, use a cake comb to achieve a stripe pattern for the side and tops (as seen on the photo).

Place a small amount of buttercream into a piping bag fitted with a star tip and pipe a rosette border around the top edge. (You can use tip 21 for small rosettes).

If you have yellow and purple sprinkles, you can splash a few into the cake sides.

Add gel color on 3/4 of the remaining buttercream with purple and 1/4 with yellow. (Use gel food color.)

Pipe a purple shell border using tip 21 along the cake bottom.

Pipe 8 equally spaced small yellow rosebuds (or ready made chocolate rosebuds) with purple leaves on top of the rosette border.

Once done place in the fridge for 5 minutes to set the icing. And its ready for serving.

Enjoy!

 



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