Recipe By Jackie
Rating
Published Jun 19th
Prep 30m Cook 30m Additional - Ready In 1h
Servings 1 - 3 layer 9 inch cake Calories 713.8

This is a great Filipino purple yam cake.

Recipe Ingredients

  • 2 ½ cups cake flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup ube (purple yam), cooked and finely grated
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • ½ cup corn syrup
  • 7 egg yolks, lightly beaten
  • ½ cup vegetable oil
  • 7 egg whites
  • 1 teaspoon cream of tartar
  • 1 cup white sugar
  • 6 drops red food color
  • 6 drops blue food coloring
  • 1 (12 ounce) jar macapuno (coconut preserves)
  • 1 cup evaporated milk, chilled
  • ¾ cup white sugar
  • 1 cup butter, softened
  • 1 drop violet food coloring

Cooking Directions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Line bottoms of 3 - 9 inch pans with parchment paper, but do not grease. Mix together the flour, baking powder, and salt; set aside.
  2. 2 Place 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, egg yolks, and oil. Beat in flour mixture until smooth; set aside.
  3. 3 In a large glass or metal mixing bowl, beat egg whites 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 whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
  4. 4 Bake in the preheated oven for 30 to 35 minutes, or until the center of 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 top and sides with butter icing.
  5. 5 To make Butter Icing: Combine evaporated milk and 3/4 cup sugar. set aside. Cream butter until light and fluffy; gradually add sugar mixture, and continue beating to desired spreading consistency. Add food color, one drop at a time until desired tint is achieved.

Nutrition Facts

  • Calories 713.8
  • Carbohydrate 74.9 g
  • Cholesterol 167.5 mg
  • Fat 43.7 g
  • Fiber 0.8 g
  • Protein 12 g
  • Saturated Fat 13.3 g
  • Sodium 468.8 mg
  • Sugar 36 g

Reviews

  1. After reading several other reviews and following my own gut I made couple changes on this recipe. For one I added extra food coloring to get a vibrant color. I used about 3 tsp of each red and blue. I also mixed the ingredients slightly different I added the salt into the egg whites to - Read more ...
  2. I used ube powder instead of grated ube and added 1/4 cup more milk to the mixture because of it. The cake turned out great and it tasted good too. I didn't use the frosting included with this recipe though. Thanks for the recipe.
  3. Note: Ube (pronounced "OOH-bee") is also available in a jar precooked and mashed. It can also be found in a packet in the frozen section. Many Asian stores sell either form of ube. Sometimes its labeled as "ube" or "purple yam".
  4. the cake was dry i do a lot of baking the recipe is just like a chiffon cake minus the corn syrup and ube. i'm sorry just was disappointed esp. on the icing. i should have followed my instinct that the ing. should not be equal volumes. i ended doing another batch of butter icing - Read more ...
  5. I love purple yams and was looking for a purple yam cake recipe after I tried it at a birthday party and wow! I love this recipe! I made them into cupcakes and baked them for 13 minutes. So delicious moist and fluffy. I added the 1/2 cup of macapuno to the frosting (and used - Read more ...
  6. NOTE: Use condensed milk instead of the evaporated and the icing will turn out. If you don't beat the batter too long the cake is not dry and doesn't crack. This was a work of love to make as is any from scratch recipe. Yes, I am a filipina.
  7. I have to say one thing. Ube is one of those foreign dishes that is difficult to appreciate. You either have to be very open minded or have a native filipino tongue (assuming all native filipinos have eaten ube one time or other in their lifetime) to really enjoy this dish and appreciate ube for - Read more ...
  8. I tried the recipe and followed it word for word. The cake was dry and it was too much work.
  9. I made this cake for christmas eve dinner. I didn't make it a three layer cake. I used a spring form pan and just cooked it for 55min. the butter frosting for some reason just didn't work for me so i mad my own butter frosting. I served very small slices so as to not - Read more ...

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