Purple Yams, this looks like the beginning of a beautiful friendship. Why do we love purple yams so much? They're native to the Philippines and they've got a sweet taste which makes them perfect for desserts. In the Philippines, purple yams are used for all sorts of desserts and breads. In Vietnam, the yam is mashed up and used in a soup. In Indonesia, the yam is cooked with coconut water and sugar for desserts.
Today when cruising for things to post, I could not ignore this beautiful vegetable, and its beautiful cake. Today we're going to make Purple Yam (Ube) Cake.
Ube Macapuno Cake
Set aside the eggs you'll be cooking with a day before you make the cake. They must be room temperature for this recipe to work.
For the cake:
2 1/2 cups cake flour, sifted with baking powder and salt
2 cups confectioners' sugar, sift before measuring
1 1/2 tablespoons butter, soft
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 to 4 tablespoons milk
desired food coloring
Bake the cake:
Preheat oven to 325 degrees. Line bottom of 3-9 inch pans with parchment paper, do not grease. Mix and sift the flour, baking soda and salt together. Set aside.
In a large bowl, combine the ube, milk, and vanilla. Blend until smooth. Then blend light corn syrup, egg yolks and oil. Blend until smooth. Set aside.
In a large bowl, beat egg whites with cream of tartar until foamy. Then add sugar gradually, and beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites. Pour batter into prepared pans. Bake for 30-35 minutes. When baked, invert pans on a wire rack and let cook upside down. Once cooled, use the coconut gel as filing.
Prepare the icing:
In small mixing bowl, combine all ingredients. Stir until smooth.