AuthorBiteSizedDecadent and luscious cake made with Ube and Yema!
In a bowl, beat the egg whites and cream of tartar using a mixer at low speed for a few minutes or until soft peaks form.
Gradually add half of the granulated sugar, a tablespoon at a time, while continuously beating. Once all sugar is added, turn up the speed to medium and continue beating the meringue until it forms stiff glossy peaks.
In a large bowl, cream together the egg yolks, the remaining sugar, and vanilla extract until it becomes light in texture and color.
In a separate bowl sift the all-purpose flour and baking powder. Add the dry ingredients to the egg yolk mixture and mix well.
Gently fold in the meringue into the egg yolk mixture and then add the Ube food flavoring. Mix until the batter evens out in color but do not over mix.
Pour the cake batter in the prepared cake pan and bake in a preheated oven at 180°C / 350F for 45 minutes.
Remove the cake from the oven. Let it cool. Slice it into two layers. Set aside.
In a bowl, combine condensed milk, egg yolks, and sal . Combine until well blended.
In a wide, nonstick pan over medium-low heat, heat butter until slightly melted and add egg-milk mixture and stir well to combine.
Stirring regularly and scraping the sides and bottom of the pan, cook for 15-20 minutes or until thickened to a spreadable paste. Remove from heat and allow to cool.
Place the butter into a mixing bowl. Stir on high speed with the whisk attachment for about five minutes, scraping the bowl halfway through. Add the ube flavoring and mix for another minute.
Switch the mixer in medium speed and slowly drizzle the condensed milk. Mix for another minute and set aside in a chiller.
Place a layer of ube cake on a round plate or on a cake board. Using a offset or spatula spread some yema filling on top of the first layer of ube cake.
Place the second layer of the cake upside down on top of the yema filling, then gently press it down to level the cake.
Apply a thin layer of ube butter cream, then chill it in the refrigerator for 10-15 minutes
When the cake has chilled, cover it with the remaining ube buttercream. Top with grated cheese.
Ingredients
Directions
In a bowl, beat the egg whites and cream of tartar using a mixer at low speed for a few minutes or until soft peaks form.
Gradually add half of the granulated sugar, a tablespoon at a time, while continuously beating. Once all sugar is added, turn up the speed to medium and continue beating the meringue until it forms stiff glossy peaks.
In a large bowl, cream together the egg yolks, the remaining sugar, and vanilla extract until it becomes light in texture and color.
In a separate bowl sift the all-purpose flour and baking powder. Add the dry ingredients to the egg yolk mixture and mix well.
Gently fold in the meringue into the egg yolk mixture and then add the Ube food flavoring. Mix until the batter evens out in color but do not over mix.
Pour the cake batter in the prepared cake pan and bake in a preheated oven at 180°C / 350F for 45 minutes.
Remove the cake from the oven. Let it cool. Slice it into two layers. Set aside.
In a bowl, combine condensed milk, egg yolks, and sal . Combine until well blended.
In a wide, nonstick pan over medium-low heat, heat butter until slightly melted and add egg-milk mixture and stir well to combine.
Stirring regularly and scraping the sides and bottom of the pan, cook for 15-20 minutes or until thickened to a spreadable paste. Remove from heat and allow to cool.
Place the butter into a mixing bowl. Stir on high speed with the whisk attachment for about five minutes, scraping the bowl halfway through. Add the ube flavoring and mix for another minute.
Switch the mixer in medium speed and slowly drizzle the condensed milk. Mix for another minute and set aside in a chiller.
Place a layer of ube cake on a round plate or on a cake board. Using a offset or spatula spread some yema filling on top of the first layer of ube cake.
Place the second layer of the cake upside down on top of the yema filling, then gently press it down to level the cake.
Apply a thin layer of ube butter cream, then chill it in the refrigerator for 10-15 minutes
When the cake has chilled, cover it with the remaining ube buttercream. Top with grated cheese.
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