COPYRIGHT 2015 l ALING ODAY
Ingredients:
2 1/4 cups sifted cake flour 2x 3/4 cups superfine white sugar (caster sugar) 1 tbsp. baking powder 1/2 tsp. salt 1/2 cup ube haleya 2 tsp. ube flavouring 7 eggs (separate egg yolks & egg whites) 2 tsp. pure vanilla extract 1/2 cup (120 ml) vegetable, corn, canola, or safflower oil 3/4 cup fresh milk 1/2 teaspoon cream of tartar (optional) Buttercream: 1 1/2 cup butter, softened 1 cup icing sugar 1/4 cup evaporated milk 1 tbsp. Ube flavouring or 2 tbsp. ube haleya 1/4 tsp. violet food colouring Procedures: 1. Separate the eggs and place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Cover with plastic wrap and bring to room temperature (about 30 minutes). 2. Preheat the oven to 350 degrees F/175C and prepare 2x 10 inch (25 cm) un-greased pan lined with parchment paper/wax paper. 3. In the bowl of your electric mixer, fitted with the paddle attachment, (or use a hand mixer) place the flour, sugar (3/4 cup), baking powder, and salt. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, fresh milk, ube flavouring and vanilla extract. Beat until smooth (about one minute). Scrape down the sides of the bowl as needed. Add the ube haleya and continue mixing till the batter is smooth and lump-free. Set aside. 4. In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 3/4 cup of sugar and beat until stiff peaks form. With a large wire whisk, gently fold the egg whites (2 scoops) into the batter just to loosen the batter up. Once loosen up, combine the batter into the remaining egg whites. Continue folding till the colour is even and blended (being careful not to deflate the egg white by over mixing). 5. Pour the batter and divide it into the un-greased pans and bake for about 40 to 45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a cooling rack or to a flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 - 1 1/2 hours). 6. To remove the cake from the pan, run a long metal spatula around the inside of the pan. Invert onto a greased wire rack. Now ready for frosting and garnish with macapuno. Buttercream: 1. Combine the evaporated milk, ube flavouring and liquid food colouring. 2. Place the butter in a bowl and cream the butter using a paddle attachment. Once creamed, add the icing sugar. Continue mixing till the icing sugar is dissolved and smooth. Add ube haleya or ube flavouring. 3. Gradually add the liquid mixture and continue to mix on a low speed till the frosting is smooth. Optional: Cream Cheese Frosting
Ube Macapuno Cake
Ingredients:
COPYRIGHT 2015 l ALING ODAY
Ube Macapuno Cake
2 1/4 cups sifted cake flour 2x 3/4 cups superfine white sugar (caster sugar) 1 tbsp. baking powder 1/2 tsp. salt 1/2 cup ube haleya 2 tsp. ube flavouring 7 eggs (separate egg yolks & egg whites) 2 tsp. pure vanilla extract 1/2 cup (120 ml) vegetable, corn, canola, or safflower oil 3/4 cup fresh milk 1/2 teaspoon cream of tartar (optional) Buttercream: 1 1/2 cup butter, softened 1 cup icing sugar 1/4 cup evaporated milk 1 tbsp. Ube flavouring or 2 tbsp. ube haleya 1/4 tsp. violet food colouring Procedures: 1. Separate the eggs and place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Cover with plastic wrap and bring to room temperature (about 30 minutes). 2. Preheat the oven to 350 degrees F/175C and prepare 2x 10 inch (25 cm) un-greased pan lined with parchment paper/wax paper. 3. In the bowl of your electric mixer, fitted with the paddle attachment, (or use a hand mixer) place the flour, sugar (3/4 cup), baking powder, and salt. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, fresh milk, ube flavouring and vanilla extract. Beat until smooth (about one minute). Scrape down the sides of the bowl as needed. Add the ube haleya and continue mixing till the batter is smooth and lump-free. Set aside. 4. In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 3/4 cup of sugar and beat until stiff peaks form. With a large wire whisk, gently fold the egg whites (2 scoops) into the batter just to loosen the batter up. Once loosen up, combine the batter into the remaining egg whites. Continue folding till the colour is even and blended (being careful not to deflate the egg white by over mixing). 5. Pour the batter and divide it into the un-greased pans and bake for about 40 to 45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a cooling rack or to a flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 - 1 1/2 hours). 6. To remove the cake from the pan, run a long metal spatula around the inside of the pan. Invert onto a greased wire rack. Now ready for frosting and garnish with macapuno. Buttercream: 1. Combine the evaporated milk, ube flavouring and liquid food colouring. 2. Place the butter in a bowl and cream the butter using a paddle attachment. Once creamed, add the icing sugar. Continue mixing till the icing sugar is dissolved and smooth. Add ube haleya or ube flavouring. 3. Gradually add the liquid mixture and continue to mix on a low speed till the frosting is smooth. Optional: Cream Cheese Frosting