UBE CAKE (FILIPINO PURPLE YAM CAKE)
Ube cake (or Filipino purple yam cake) is unlike any cake you've had before. It's sweet and earthy and purple! A staple in any Filipino celebration.
Provided by Jolina
Categories Dessert
Time 1h
Number Of Ingredients 19
Steps:
- Preheat your oven to 350F. Line the bottom of 3 8-inch round baking pans with parchment paper and set aside.
- In a large bowl, sift 2 ½ cups cake flour, 2 ½ teaspoons baking powder and ½ teaspoon salt.
- In a smaller bowl, combine 2 teaspoons ube extract, ½ cup vegetable oil and ½ cup milk. Set aside.
- In another large bowl, using a handheld electric mixer, beat egg yolks while gradually adding ⅓ cup sugar until the mixture is light yellow (about 7 minutes on medium-high speed).
- Add ½ cup ube jam and beat until smooth and no big lumps remain. If you want your cake to be a vibrant purple, you can add gel food colour at this stage and give the batter a stir until the colour is evenly distributed.
- Fold a third of your flour mixture into your egg mixture just until combined. Then add half of your milk mixture, another third of your flour, the rest of your milk and finally the rest of your flour, folding each addition just until combined. Be careful not to overwork the batter.
- Using a stand mixer with the whisk attachment (or your handheld electric mixer - making sure that the beaters are clean, dry and grease-free), beat the 8 egg whites on medium-high speed until they start to get foamy.
- Then add 1 teaspoon cream of tartar and beat until very frothy.
- Gradually add ¾ cup sugar into egg whites until you reach stiff peaks.
- Take about 1 ½ cups of the meringue and fold it into your cake batter to lighten it.
- Then fold your cake batter into the meringue in thirds until incorporated.
- Transfer the cake batter to prepared pans and bake for 20-30 mins or until a toothpick inserted in the centre comes out with minimal crumbs.
- Put the pans upside down on a cooling rack and cool completely.
- See this recipe on how to make basic Swiss meringue buttercream.
- Once your buttercream has come together, start adding ¼ teaspoon ube extract at a time until you get the flavour you desire (I put 1 teaspoon total). Whip until the flavour is fully incorporated and the buttercream is evenly coloured.
- Trim the tops of your cakes if they are uneven. Trim the sides too to get rid of the brown edges so you're left with a vibrant purple cake.
- Fill and decorate with frosting as desired.
Nutrition Facts : Calories 590 kcal, Carbohydrate 54 g, Protein 3 g, Fat 40 g, SaturatedFat 27 g, Cholesterol 89 mg, Sodium 109 mg, Sugar 35 g, ServingSize 1 serving
UBE PIE
Ube, a purple yam native to the Asian tropics, is a common ingredient in Filipino desserts. It's no surprise that colorful dishes made with ube have done well on Instagram, prompting the invention of drinks, custards, cakes and sweet breads in cities across the United States. This recipe is adapted from Café 86 in Artesia, Calif., where co-owner Ginger Dimapasok serves an ube chess pie that's particularly popular around Thanksgiving. The earthy, vanilla flavor of the yam adds color and depth to the sweet, buttery filling. You can find frozen mashed ube - and ube flavoring, which ensures a deep purple hue - at Filipino markets. Okinawa sweet potatoes, or Japanese purple sweet potatoes, can also be substituted.
Provided by Daniela Galarza
Categories snack, pies and tarts, dessert
Time 1h
Yield One 9-inch pie (about 10 servings)
Number Of Ingredients 12
Steps:
- Heat the oven to 375 degrees. Prepare the crust: In a medium bowl, mix together graham cracker crumbs, sugar and salt. Stir in the melted butter (mixture will look like wet sand). Press into the bottom and up the sides of a standard (not deep-dish) 9-inch pie pan; set aside.
- Prepare the filling: Remove grated ube from package and place in a microwave-safe bowl. Add 2 tablespoons water. Microwave until cooked, 3 to 4 minutes. (The mixture should feel smooth between your fingers, like thick mashed potato.) Measure out 1 1/4 cups/300 grams cooked ube, and reserve the remainder for another use.
- Transfer the 1 1/4 cups cooked ube to a food processor. Add the granulated sugar and light brown sugar and process on low until smooth. Scrape down the sides of the bowl. Add the eggs, melted butter, heavy cream, ube flavoring, if using, and salt, and process just until combined and no streaks remain. Pour filling into prepared crust.
- Bake pie on center rack until slightly puffed around the edges and just set in the center, 30 to 35 minutes. Cool completely before serving at room temperature or chilled. Covered and refrigerated, the pie will keep up to 2 days.
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