Recipe by Jackie
"This is a great Filipino purple yam cake."
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2 1/2 cups
ube (purple yam), cooked and finely grated
egg yolks, lightly beaten
cream of tartar
red food color
blue food coloring
1 (12 ounce) jar
macapuno (coconut preserves)
evaporated milk, chilled
violet food coloring
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".
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.
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 condensed milk instead of evaporated milk) and it was great (although very very sweet). I also didn't add color to the frosting because white was a nice contrast. I also had to double the food coloring in the cake batter because it wasn't purple enough (was grayish). This cake was a lot of work but well worth it, I LOVE it! :)
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.
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 kill any one.lol(all the eggs and butter) But my family loved it. Would make it again if i was doing a philipino theme dinner again
I tried the recipe and followed it word for word. The cake was dry and it was too much work.
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 what it is. Thank you for providing this recipe to allrecipes.com!
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 the proper one.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 393
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