Ube-Macapuno Cake Tarifi

Malzemeler

• 2.5 cups cake flour3 teaspoons baking powder1 teaspoon salt1 cup ube (purple yam), cooked and finely grated0.75 cup milk1 teaspoon vanilla extract7 egg yolks, lightly beaten0.5 cup corn syrup0.5 cup vegetable oil7 egg whites1 teaspoon cream of tartar1 cup white sugar6 drops red food color6 drops blue food coloring1 (12 ounce) jar macapuno (coconut preserves)1 cup evaporated milk, chilled0.75 cup white sugar1 cup butter, softened1 drop violet food coloring

Hazırlanışı

1. Preheat the oven to 325 degrees F (165 degrees C). Line the bottom of three 9-inch round pans with parchment paper, but do not grease.
2. Make the ube cake: Mix flour, baking powder, and salt together in a large bowl; set aside. Place grated ube in a large bowl. Combine 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in egg yolks, corn syrup, and oil. Beat in flour mixture until smooth; set aside.
3. Combine egg whites and cream of tartar in a large bowl; beat with an electric mixer until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from the pans. Spread coconut preserves onto the cooled cake layers; stack layers on a cake stand or serving plate.
5. Make the buttercream: Combine evaporated milk and 3/4 cup sugar; set aside. Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Beat in food coloring, one drop at a time, until the desired tint is achieved. Frost top and sides of cake with buttercream.

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