Ube Macapuno Cake
Cake week, Day 4: Ube Macapuno Cake. Yay! It’s been 2 years since I started this blog and thanks to you guys for all your support, without you I would not be able to reach this stage. Now the best way to celebrate this day like any other occasions is to have a cake, that is why we shared different cake recipes for 4 days already. The best cake for this occasion is a type of cake that is very Filipino, the Ube cake.
Philippine cuisine might be popular with rice cakes but we do have some baked cakes as well like this one. Ube macapuno cake or purple yam and young coconut sport cake is a sponge cake made out of purple yam and macapuno. It is easily distinguished due to its vibrant violet colour. A very popular cake in Philippines where it is available in almost all bakeshops. A really good cake with a very soft texture and mildly sweet and creamy flavour due to the macapuno. Give it a shot if you haven’t tried it yet and you’ll be surprised how irresistible this yam cake brings.
Sliced Macapuno Cake
Again, thanks guys for staying with me for the last two years!
Ingredients (Ube Cake)
2 1/2 cups cake flour (If you dont have cake flour you can use normal flour but in 1 cup of flour you discard 2 tbsp of flour and replace it with 2 tbsp of cornstarch)
3 tsp baking powder
1 tsp salt
1 cup ube (purple yam), cooked and finely grated
3/4 cup milk
1/2 cup maple syrup
1/2 cup oil
1 tsp vanilla extract
7 eggs (yolks and whites separated)
1 tsp cream of tartar
1 1/4 cup white sugar
red food colouring
blue food colouring
Ingredients (Whipped Cream Filling)
300ml cream
1 tsp vanilla extract
2 tbsp confectioners’ sugar
Ingredients (Others)
2 jars macapuno (young coconut sport)
candied cherries
Method
1. Sift together flour, baking powder, and salt, set this aside.
2. In a large bowl place grated ube, milk, maple syrup, egg yolks, oil and vanilla, mix well.
3. Slowly add the flour mixture to the ube mixture until it forms a smooth batter.
4. In a mixing bowl beat egg whites with cream of tartar until it forms stiff peaks. Gradually add sugar while mixing; also add the food colouring by alternating red and blue to achieve a deep purple colour.
5. Fold half of the egg white mixture into the batter then once evenly mixed add the remaining egg white mixture.
6. Grease four 9 in pans then pour in the batter divided equally, bake in a 165C preheated for 30-35 minutes (you can use a toothpick to pierce the middle part to test if it’s fully cooked when it comes out dry)
7. Remove pans from oven then let it cool for at least 2 hours.
8. Remove from the pan then set aside.
9. Get 1 cake then crumble it using a food processor or by hand, set this aside.
10. Prepare 2 large aluminium bowls, place a dozen ice cubes in the first bowl then stack the other aluminium bowl on top. Add the cream on the top bowl and whip the cream until slightly thick, add vanilla and sugar until peaks form. Do not over-beat, otherwise it will become lumpy. Set aside
11. Place 1 cake on cake stand then spread cream on top; add half of the first macapuno jar contents.
12. Layer 1 cake on top then spread cream on top then, add the remaining contents of the first macapuno jar.
13. Layer the remaining cake on top then spread the remaining cream on the sides of the cake. Press crumbled ube cake on the sides and letting it cling on the cream.
14. Pour the second jar of macapuno on top of the cake then decorate with candied cherries. Chill for at least 3 hours before serving.
Congratulations on your 2 year Blogoversary! It has been great tagging along for the ride. I look forward to the next year. Gorgeous looking cake – great way to celebrate.
Mandy
Pre, pang bakeshop na yan ha. Happy annoversary sa angsarap!!!
looks really great! I would start picking those cherries from the top
Congratulations. I’ve heard of ube but never tried it, I hope one day soon I will. I’ve eaten regular yam but I presume that is quite different from this ube version
I’ve never seen yam used in a cake before – it looks very unique. And I’d no doubt love the frosting! Congratulations on two years of blogging Raymund! I’m happy to have found your blog and look forward to many more years!
Purple yam. What a cool cake!
At first I thought, “wow, a Black Forest!” – and then I realized, it’s purple and has coconut on top! What a seriously cool cake! Congrats on the milestone, too. Just to let you know, yesterday I awarded you the “Versatile Blogger” award – thank you so much for your support to-date as well!
BTW, not sure what the deal is w/ the comment form, but it wouldn’t let me post and kept saying my email address was linked to a WP.com or gravatar account and to log in here? It’s never done this before – you may wanna look into that.
Thanks for letting me know about the comment form, I will check it out, must be a WP issue.
Happy anniversary! What a great way to celebrate another milestone. I’m sure, things will only get better for you and your blog Raymund!
That looks amazing–cakes made with vegetables and fruits are always very moist. Happy Anniversary, fellow blogger, your site just gets better and better.
Happy Birthday Ang Sarap!
I wish that you will continue sharing these lovely recipes for many many years!
Beautiful Cake!
Cheers!
Wahooo happy 2 year anniversary, that’s awesome!! Never tried this kind of cake, but you sure make it look delicious.
This looks incredible and I bet it tastes incredible too! I guess I will know soon enough when I make it for my family that will be visiting this weekend.
Thanks,
Grandma Kat
XOXOXOXOXO
The ube cake looks moist and really delicious.
Can I use powdered ube like Giron’s instead of the cooked ube.
If I can, how much of the powdered ube is equivalent to the 1 cup of
cooked yam?
Thanks!
Hi Judith,
I am sorry but I havent used the powdered ube yet so I can’t give you an answer on this one, anyways once I try it will keep you posted.
Happy Birthday to ur blog.
This cake look special to me
Happy 2nd Blog Anniversary and many, many happy returns! I have heard so much about the ube and wonder if it is the same as purple sweet potatoes. The cake looks amazing and I am sure tastes amazing too!
It is nearly the same and can use that as an alternative
congrats on the blog anniversary! It seems like you’ve been doing it for years, and I’m constantly impressed by your recipes and photos. I wish I knew where to find a cake like this!
OH MY GOSH, THIS TAKES ME TO MY CHILDHOOD! i’m from the pacific islands, from saipan which is a 3 hour plane ride from the PI! wow!
Happy 2nd Blogiversary! Wow 2 years! I missed your first year completely and it’s such a shame! But not any more!
I just learned “ube” means purple yam yesterday. Hmmmm this cake is like totally Asian style and I love it!
oh wow!! This certainly looks like the Filipino Blackforest! haha.. I’ve only had ube rolls before but never came across ube cake. hehe.. Looks delicious! And I looooove macapuno strings! They’re soooo good! Although I love the jam even better and having it with pandesal. hehehe
Thanks for sharing your recipes with us for two years Ray ! Congratulations, and that cake is the yummiest way to celebrate.
Congrats on your 2nd Anniversary! Love the use of purple yams in the recipe.
Congratulations on 2 years! So exciting.
I had totally forgotten about this cake – bookmarked so I can make this soon and surprise my family
cousin always look forward to arriving in Philippines and loving violet ice cream or violet cake like this one.. Your cake looks great.
Congrats on 2 years Raymund! Sorry I’ve missed the actual day… The cake looks fabulous, I’ve been intrigued by all of the ube cakes and ice creams here in the Philippines and so today I am going to try some! I’ll leave the baking for when I get home.
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Hi there, can I use ube halaya instead of just plain cooked yam?
You need to use the real yam, You won’t the same texture and taste with the halaya.
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Ano po ung cream of tartar?
Its a white powder usually found in baking section in the supermarket. What it does in this recipe is that it activates the baking powder making it more effective