Ube Macapuno Cake

Light and airy layers of purple yam cake, filled with sweetened macapuno, and covered in whipped cream frosting and cake crumbs.

Course Dessert

Cuisine Filipino

Prep Time 45

Cook Time 30

Total Time 1 15

Servings

Calories 505kcal

Author Nora Rey

Cost $10-$12

Equipment

Stand or hand-held mixer
(2) 8-inch round nonstick aluminum baking pans, 3 inches deep
Mixing bowls
Balloon whisk
Rubber or silicone spatula
Serrated knife or a cake leveler
offset spatula

Ingredients

For the cake

1½ cups cake flour sub: all-purpose flour; see note
1 teaspoon baking powder
½ teaspoon kosher salt reduce to ¼ teaspoon if using table salt
¾ cup boiled and mashed ube or purple yam see note
¼ cup water
6 large eggs yolks and whites separated; see note
1 teaspoon ube extract
1¼ cup granulated sugar divided into ½ and ¾ cup
½ cup oil canola or vegetable see note
½ teaspoon cream of tartar see note

For the filling and frosting

2 cups heavy cream see note
¼ cup powdered sugar more to taste; see note
1 teaspoon vanilla extract
12 ounces sweetened macapuno (about 1½ cups) see note

US Customary - Metric

Instructions

Preheat oven to 350° F (175° C). Line the bottom of (2) 8-inch round pans (preferably nonstick aluminum 3-inch deep) with parchment paper. No need to grease the sides so the cake batter can "crawl" up the sides and rise properly.
Dry ingredients: In a bowl, combine flour, baking powder, and salt. Whisk and set aside.
Wet ingredients: In a large bowl, combine ube and ¼ cup water. Use a fork to mash the mixture until smooth. Then, add 6 egg yolks, ½ cup granulated sugar, oil, and ube extract. Whisk until well-combined, then set aside.
Sift half of the dry ingredients into the wet, folding gently using a whisk or spatula. Repeat with the remaining dry ingredients and continue to fold until smooth and free of lumps. Gently mix to keep the batter light and fluffy; be careful not to overmix. Set aside.
In a bowl, combine 6 egg whites, ¾ cup granulated sugar, and cream of tartar. Beat on medium-high speed until glossy and firm peaks form, about 7-8 minutes.
Fold ⅓ of the meringue into the wet ingredients. Then, carefully fold in the rest of the meringue until just combined and no white streaks are visible. Do not overmix to keep the cake light and airy.
Divide the batter between the pans and smooth the top with a spatula. Tap the pans gently on the counter a few times and run a small knife or a skewer through the batter to release remaining bubbles or air pockets.
Bake for 28-30 minutes. A toothpick inserted into the center should come out clean and the cake should spring back when lightly touched.
After baking, lift and drop the pan from about 6 inches onto the counter. This should release any large air bubbles and prevent the cake from shrinking as it cools.
Cool the cake completely in the pans, preferably on a wire rack. Once cooled, run an offset spatula or knife along the edges of the pan to loosen the cake. Then, carefully flip each cake onto a plate to remove it from the pan.
Using a long, serrated knife or a cake leveler, cut each cake horizontally into two equal halves, creating four layers in total. Reserve one layer to use as cake crumbs for decoration.
In a bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat on medium-high speed until firm peaks form, about 3 minutes.
Place the first layer on your serving plate, cut side up. Spread half of the sweetened macapuno with an offset spatula, leaving an inch from the edges. Add a layer of whipped cream.
Place the second layer on top and repeat with the remaining macapuno and another layer of whipped cream. Top with the third layer, cut side down, and press lightly. Finish by covering the cake with the remaining frosting, smoothing the top and sides.
Crumble the reserved cake layer into fine pieces by hand or with a food processor. Place a baking sheet under the serving plate to catch crumbs. As you hold the cake, gently press the crumbs onto the sides, rotating for even coverage. Finally, sprinkle and press crumbs lightly on the top.
Refrigerate for a few hours before serving.

Notes

Cake flour: A low-protein flour that makes cakes soft and light in texture. You can use all-purpose flour, though it may make your cake slightly denser.
Eggs: Separating the eggs into whites and yolks is easier when they're cold. However, keep in mind that eggs at room temperature will whip up better.
Ube (Purple yam): You can use boiled and mashed ube or frozen grated ube. I'm using purple sweet potatoes, which makes an excellent substitute.
Oil: Use a neutral-flavored oil like canola or vegetable oil.
Cream of tartar: Also known as potassium bitartrate, this white, powdery acid is used in baking to stabilize whipped eggs.
Heavy cream: This heavy whipping cream is a thick and rich cream with a high fat content, ideal for making a stable and fluffy frosting.
Powdered sugar: Also called confectioners' sugar, it contains a small amount of cornstarch that stabilizes the whipped cream. In a pinch, you can use granulated sugar.
Macapuno: Also known as coconut sport, it has tender and jelly-like consistency. I'm using sweetened macapuno for an extra layer of sweetness.

TIPS:

Sift dry ingredients to remove lumps, for a smoother, lighter cake.
Use a clean, dry, grease-free bowl (metal or glass) for meringue; wipe with vinegar or lemon juice to remove residual fat.
Egg whites at room temperature lead to greater volume and firmer peaks in meringue.
Chill bowl and whisk before whipping heavy cream; cold ingredients yield a more stable and thicker frosting.

Nutrition