Ube-Macapuno Cake
Serves: 3
Imelda VonRueden
1 January 1970
Based on User reviews:
43
Spice
57
Sweetness
45
Sourness
36
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
2.5 cups
Cake Flour3 tsps
Baking Powder1 tsp
Salt3 cup
Milk1 tsp
Vanilla Extract1 cup
Corn Syrup1 cup
Vegetable Oil1 tsp
Cream Of Tartar3 cup
White Sugar1 cup
Butter (softened)Directions:
1
Preheat oven to 325 degrees F (165 degrees C)
2
Line bottoms of 3 - 9 inch pans with parchment paper, but do not grease
3
Mix together the flour, baking powder, and salt; set aside
4
Place grated ube in a large bowl
5
Mix together 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth
6
Blend in corn syrup, egg yolks, and oil
7
Beat in flour mixture until smooth; set aside
8
In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy
9
Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form
10
Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain
11
Pour batter into prepared pans
12
Bake in the preheated oven for 30 to 35 minutes, or until the center of cake bounces back when lightly tapped
13
Invert pans on a wire rack and let cool upside down
14
When cool, run a knife around the edges to loosen cake from pans
15
Fill between layers with coconut preserves, then frost top and sides with butter icing
16
To make Butter Icing: Combine evaporated milk and 3/4 cup sugar
17
Set aside
18
Cream butter until light and fluffy; gradually add sugar mixture, and continue beating to desired spreading consistency
19
Add food color, one drop at a time until desired tint is achieved