Ube or purple yum cake | #foodiefriday

I recreate this recipe from Heart of mary

I recreate the recipe half of the ingredients recommended from heart of mary only for making the chiffon cake but with frosting it’s the same amount of ingredient.  I didn’t put a macapuno string so it’s optional.

For the chiffon cake:

You need 3 separate bowl

1 cups cake flour

I use cake flour bought from Asian shop alternatively you can use Mc Dougalls supreme sponge 

1 and half teaspoons baking powder

1/3 cup sugar


4 egg yolks (from large eggs)

1/4 cup vegetable/canola oil

1/3 cup milk

1/4 cup (about 100g) grated ube (purple yam)

1 teaspoon ube flavouring

1/2 teaspoon violet food powder or violet gel paste

Or use deep purple sugar flair 


4 egg whites

1/2 teaspoon cream of tartar

1/4 cup sugar
For the frosting:
2 cups whipping or thickened cream

I use double cream 600ml

1 250g package of cream cheese

I make this 300g soft cheese from Sainsbury or the Philadelphia brand

3/4 sugar

1 teaspoon vanilla extract

I use the ube flavouring 

1 12 oz jar of macapuno (preserved coconut sport)
1. Preheat oven to 170 degrees Celsius. Prepare two 9″ round, 2 1/2″ high pans by lining bottoms with baking paper. Do not grease.
2. In a large bowl, sift together {A} and combine well. Add in {B}. Beat with electric mixer or by hand just until smooth and well blended.
3. In a separate bowl, beat {C} on high speed until frothy. Gradually add in {D} and beat until stiff peaks are formed. Gradually and gently fold in egg whites into flour mixture until very well combined. Divide batter equally into prepared pans.
4. Bake for about 40-45 minutes or until a skewer inserted into the center of the cake comes out clean. Invert pans into wire rack immediately and cool completely.
5. Carefully run a thin knife around sides of pans to release cakes. Using a serrated knife, half each cake horizontally. Set aside one of the top halves for use later.
Combine the cream cheese, sugar, and flavouring in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Continue whipping until the cream can hold a stiff peak.
To assemble:
1. Drain some of the syrup from the macapuno. I do this for fear that the cake will absorb the syrup and get soggy and also to prevent the cake from becoming too sweet.
2. Place one of the cake layers (bottom half of one of the cakes), cut side up on your serving plate or cake board. Spread and level some whipped cream onto the cake layer until it is about 1/4″ thick. Scatter half of the macapuno on top of the whipped cream.
3. Place second cake layer, cut side down on top of bottom cake layer. Spread whipped cream and remaining macapuno on top of second layer in the same manner as above.
4. Top the cake with the third layer (cut side down). Spread frosting to cover top and sides of cake. (You don’t have to put a lot, just enough for the cake crumbs to stick to it). Remember to leave some frosting for your borders.
5. Crumble the last cake half. (You actually only need to crumble about 3/4 of this cake piece. My suggestion is to leave the quarter for you to snack on!). If you do this with a food processor, you will get very fine crumbs which will look really neat on the cake. You can, however, crumble it by hand. Gently stick the crumbs to the cake top and sides until it is fully covered.
6. Using the remaining frosting, pipe out big rosettes around the cake’s top edge.

Bear with the video as I’m the one taking it as well and just realised it’s difficult to multitask hence it looks messy as well.

Mummy in a Tutu

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  1. What a beautiful colour – I love it and it’s the perfect cake for a little princess
    Thanks for joining #foodiefriday

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