Search This Blog

Friday, March 12, 2010

Ube-macapuno cake

Yes, I tried to make ube cake.  I wanted to practice my skill in decorating and I had some extra ube from some hopia I made.  My mom has never actually made it so I figured, I could start from scratch.  I don't know why but I have always liked ube cake.  Maybe it is the color or the cake with the butter cream frosting.  When I gave birth, I make The Husband go and get some ube cake as soon as I got home, he got the cake.  Without realizing how big it was, we were eating it for weeks.  Yes, I did say weeks.  It was good cake but when I was able to make a mocha cake, I set out to make ube cake.  I didn't want to use the ube extract but the actually ube ingredient or frozen ube in my case.  I did use some ube halaya since I had it already made.   I adapted my chiffon recipe from All Recipes. 

Chiffon Cake Recipe


  • 2 cups sifted cake flour
  • 1 1/2 cups white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 7 egg yolks
  • 3/4 cup cold water
  • 7 egg whites
  • 1/2 teaspoon cream of tartar
  • 2 Tbs of Ube
  • Red and blue food dye
  • Jar of Macapuno


  1. Preheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free.
  2. Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a well; add oil, egg yolks, water, ube, and the food die to the well in the order that is given. Set aside. Don't beat.
  3. In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.
  4. Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel food tube pan.
  5. Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10 to 15 minutes until done. Invert pan until cool.
  6. Once cool spread the macapuno in between the layers and frost the cake. 
Basic Butter Cream
1 cup sugar
3 tablespoons corn syrup
1/2 cup water
3 eggs
1 pinch salt
1 pound butter
A couple of drops of ube extract * yes, I had to use it for the frosting
Red and Blue food dye


  1. Put sugar, corn syrup and water in a saucepan over high heat.
  2. Meanwhile, beat eggs and salt until fluffy. 
  3. When all of the sugar is dissolved and the mixture is boiling, pour over beating eggs. Cut butter into cubes. When the eggs-sugar bowl is lukewarm to the touch, slowly add butter while continuing to beat until fluffy and smooth. Flavor as desired.
  4. Add the ube extra and coloring.



  1. Aaaaahhhhh! That last picture looks like the cake is licking it's lips about to eat YOU!

    Just kidding, good job! Where's my piece?

  2. I adore the ube purple taro! This cake looks very tempting!

  3. this made me miss Red Ribbon's ube cake more!!