Reviewed: Oct. 11, 2011

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 make them stiff and fluffy. I did not add anything else to the egg whites and added the rest to the batter. I also beat the batter as minimal as possible, just enough to get everything incorporated since this seemed to make the cake dry. I also decided to make cupcakes because I wanted small portions, this made 24 cupcakes exactly and took 20 minutes to cook. I topped with a coconut cream cheese frosting and shredded coconut. I took them to work and set them in the break room, they were gone by lunch and went over well:) People seemed to like the exotic food!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

LSBUI

Cooking Level: Intermediate

Reviewed: Oct. 7, 2011

Very disappointed with this recipe as I tried and tested it and it was too dry. It's a shame that when people put a search on this recipe on Google it is at the top of the search page and this recipe is NOT the true representation of what makes a really good and favorite Filipino dessert. I say the 2 1/2 cups of flour should have been 2 cups instead, then it wouldn't be so dry! What a shame...I hope people will try again after being disappointed with this recipe and look at alternative recipes online.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

bellastorm

Reviewed: Aug. 23, 2011

I've had this cake before at a Fillipina's birthday but after following this recipe to the letter, and doubling the food colouring, it still didn't turn out as purple as the photo or the previous cake. Do you use paste colour like what's used for cake decorating? I also noticed that the cake was a little heavy - by chance do you use Extra Large Eggs. My favourite angel food cake calls for 1 1/4 cups of egg whites so it doesn't matter what size eggs are used, because you always have the same amount of whites at the beginning, making the results consistent. Do you chop up your coconut sport? Everyone in our household loved the taste, but I'd like to tweak some areas of the recipe before I bake it to take it. Thanks Jackie (It's very tasty)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Fay W.

Reviewed: Jul. 25, 2011

this is a great cake! i made it for a friend's bday and everybody loved it. though i did make revisions as follows: 1. it says bake 30 to 35 minutes, but i only baked it for 25 minutes. The result is that it was moist and not dry as some of the other reviewers said. 2. I made my own coconut buttercream icing using 2 cups butter, 1 cup sugar, and about half a cup of pureed macapuno. I placed the buttercream on top of each layer then the macapuno. Then covered the whole cake. the buttercream keeps the moisture of the cake in. Thanks for this recipe!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

tuazonj

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: Jun. 19, 2011

I followed the recipe step by step. But to my surprise, mine turned out dense. It's probably cuz my oven is electric and is so old. For the buttercream frosting. I chilled the evaporated milk, and still, for the third time, all I got was curd. the milk and butter didnt blend at all. I'll give it another try this week though...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

taray83

Reviewed: Apr. 27, 2011

It tastes pretty good. However, it turned out light purple. You will need to use more food color to have a deep/really purple Ube Cake.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

christinawu

Reviewed: Feb. 6, 2011

Turned out very good!!!! Next time I'd skip the salt. I doubled the food color just as another user has suggested.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Arlen

Reviewed: Nov. 21, 2010

I did not care for this recipe. I followed the steps carefully and the cake turned out too salty and lacking ube flavour, or flavour of any sort. As some people have said, it also took a lot of work. As for the "butter icing," I had to make 2 batches, and it failed both times. All it does is curd. I do not suggest anyone to try this recipe.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

kryssstle

Reviewed: Oct. 10, 2010

My cake turned out an 'grey' color.. I used standard food coloring available in the grocery store.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

legof

Reviewed: Aug. 13, 2010

This was my first sponge cake. I decided to use the batter to make a roll. It was light, moist and spongy. Perfect batter. I sifted flour first, then measured. I added shredded coconut on top and coconut extract to frosting. I used 1/2 the liquid in the frosting and had to add more sugar. I also used frozen taro puree that I picked up in my local Asian market to save time. My entire family loved this cake! The only thing that needed improvement was the frosting.

Was this review helpful? [ YES ]
9 users found this review helpful