Ube Macapuno Cake2017-11-22
2-1/2 cups cake flour
3 tsps. Baking powder
1 tsp. salt
1 cup ube (purple yam), cooked then finely-grated
3/4 cups milk
1 tsp. vanilla extract
1/2 cup corn syrup
7 eggyolks, lightly beaten
1/2 vegetable oil
1 tsp. cream of tartar
1 cup white sugar
6 drops red food coloring
6 drops blue food coloring
1 (12 oz) jar macapuno
1 cup evaporated milk, chilled
3/4 cup white sugar
1 cup butter, softened
Preheat oven to 325°F (165°C).
Line bottoms of 3, 9" -pans with parchment paper, but do not grease.
Mix together the flour, baking powder and salt. Set aside.
Place the grated ube in a large bowl.
Mix together 3/4 cup milk and 1 teaspoon vanilla.
Gradually blend into ube until smooth.
Blend in corn syrup, eggyolks and oil.
Beat in flour mixture until smooth. Set aside.
In a large glass or metal mixing bowl, beat eggwhites with cream of tartar until foamy.
Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form.
Fold 1/3 of the white into the batter, then quickly fold in the remaining whites until no steaks remain.
Pour batter into prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until the center of the cake bounces back when lightly tapped.
Invert pans on a wire rack and let cool upside down.
When cool, run a knife around the edges to loosen cake from pans.
Fill between layers with coconut preserves, then frost tops and sides with butter icing.
To make the butter icing: Combine evaporated milk and 3/4 cup sugar. Set aside. Cream butter until light and fluffy; gradually add sugar mixture and continue heating to desired spreading consistency. Add food color one drop at a time until tint is achieved.