UBE MACAPUNO CAKE (Purple Yam Cake with Preserved Coconut Sport)

UBE MACAPUNO CAKE (Purple Yam Cake with Preserved Coconut Sport)

Ube is a Philippines name for purple yam. Ube macapuno cake is a chiffon cake with purple yam flavour and topped with preserved coconut sport. If coconut sport is not available you can use any type of fruit or sweets toppings you like. I used coconut sport as it is the original and traditional version from Philippines. This cake is very famous and most loved in the Philippines. I love this cake a lot and always buy from one of the famous cake shop in the Philippines, “Red Ribbon” whenever got a chance during our yearly vacation.

 

I baked this cake on my last birthday as a present to myself. Purple yam is hard to find in the market so I used a purple jam or halaya for this recipe instead and it turns out perfect the texture and the taste is amazing. I am sharing below is the recipe I used to bake this cake.

Ube is purple yam this is different from purple sweet potato they are two different species of root vegetables. Yams have a cylindrical shape with blackish or brown, bark-like skin and white, purple or reddish flesh. While sweet potatoes have an elongated shape with tapered ends. Yams are starchier and drier than sweet potatoes. So next time you buy yams do take note of these simple differences.

UBE MACAPUNO CAKE Recipe
 Adopted recipe from Ube Macapuno and modified based on my cooking preferences.    

Ingredients: for 1 9x3 inch round cake pan

For the Cake

1 ¼ cups cake flour.
½  cup sugar.
1 ½ teaspoons baking powder.
½ teaspoon salt.

4 egg yolks
¼ cup vegetable cooking oil (or melted butter)
½  cup milk.
¼ cup grated ube (or 85g ube jam/halaya)

1 teaspoon ube flavouring  

1 teaspoon violet/purple food coloring (or more depending on your color preference)

For the Meringue:

4 egg whites

½ teaspoon cream of tartar

½ cup sugar

Ingredients for cream cheese frosting and filling:
200ml whipping or thickened cream

1 250g package of cream cheese

1/2 cup white sugar

1 teaspoon vanilla extract

1 jar of macapuno (preserved coconut sport), syrup drained

Method:

Bake the cake:

1.   Pre-heat oven to 170deg C. Line the pan with baking paper or parchment paper. No need to grease the pan.

2.   In a large bowl sift together the cake dry ingredients and whisked to combine well. On a separate bowl mixed all the cake wet ingredients and add to the mixed dry cake ingredients beat with electric mixer or by hand just until smooth and well blended. Do not over mix.

3.   In a separate bowl, beat egg whites and cream of tartar on high speed till frothy then slowly add in the sugar until stiff peaks from. Fold the meringue into the yolk mixture in two additions until very well combined, avoid deflating the meringue

4.   Pour the batter on a prepared pan. Tap gently the pan to remove the bubbles and to level the batter to the pan.

5.   Bake at 170deg C for 35 to 40 minutes or until the skewer come out clean. Let the cake rest for at least 3 minutes, then, invert the cake until cool completely.

6.   Carefully run a thin knife around sides of the pan to release the cake. Slice off cake tops to keep the height uniform and to level off surface. Cut the cake half horizontally to make two layers cake.  Reserve trimmings and place in a food processor to turn into crumbs.

Make the icing:

7.   Combine the cream cheese, sugar, and vanilla extract in a large mixing bowl or the bowl of a stand mixer. Whisked 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.

Assemble the cake:

8.   Place one cake layer on top of a cake board. Place enough amount (you decide how much is enough for you) whipped cream over the cake, then spread evenly using spatula. Add about ½ of the macapuno strips. Cover the top layer cake with the remaining whipped cream, covering the top and sides.

9.   Dust sides of the cake first then the top (if you have enough crumbs) with the ube cake crumbs. Use remaining cream to pipe shells on the borders. Decorate cake top with the remaining macapuno strips, placing them on the center of the cake inside the piped borders. Refrigerate to chill it before serving.

Note:'
You can double the recipe and use 2 pans if you want a higher cake.