Ube Cake/Purple Yam Cake

Repost from my other blog...It's been awhile since I tried Ube Cake. To make this cake you need the ube or purple yam. You can get it on Asian stores, it can either be frozen or in powdered form. It is also freshly available if you want. Save yourself the trouble, it is better and easier if you just use the powdered or frozen form of purple yam. So I have some powdered ube (purple yam) and I really want to try how it is compared to frozen grated ube, and I would say I like it better. You just have to rehydrate the powdered ube first before using it. Use 1 cup water with every 30 grams powdered ube. For this post, I used the cream cheese frosting. I didn't have photos on how I made the cream cheese frosting this time but I will do it next time, watch for it! So let's start baking!

Ingredients:

(A) EGG WHITE MIXTURE

4 egg whites

1/3 tsp cream of tartar

1/4 cup sugar

(B) 

4 egg yolks

1/4 cup vegetable oil

1/4 cup milk

20 ml ube flavor (McCormick)

1/4 cup ube

(C)  CAKE BATTER MIXTURE

1 cup cake flour

1/4 cup granulated sugar

1 1/2 tsp baking soda

1/2 tsp salt

Frosting:

2 cups heavy cream

8 oz cream cheese

1/2 cup granulated sugar

1 tsp vanilla extract

 Procedure:

1. Preheat oven to 350 degrees F. Line jelly roll with parchment paper. DO NOT GREASE!

2. In a bowl, whisk egg whites until frothy. Then, add cream of tartar.

3. Gradually, add 1/4 cup sugar beating on high speed till it forms stiff peak. Set aside.

4. In another bowl, combine all the liquid ingredients(B). Set aside.

5. In a mixing bowl, combine all dry ingredients (C).

6. Pour in the liquid ingredients (B) to the flour mixture(C). Mix it until light and fluffy.

7. Using a spatula, gently fold in the egg whites mixture into the cake batter mixture.

8. Pour in the prepared jelly roll pan, and smooth top with a scraper or spatula.

9. Bake for 20-25 minutes. Cake is ready when inserted toothpick comes out clean. 

10. Remove from oven. Place cake on sugared towel or waxed paper. ***Make sure you use clean towel that does not have a detergent scent otherwise that scent will be transferred to your cake! Then maybe just use waxed paper.***

11. With the parchment paper on top, slowly peel it off.

12. Roll the still warm cake with the towel or waxed paper lengthwise. Let it cool on a wire rack.

13. Unroll the cake and remove the towel or waxed paper. Slice the 2 ends of the cake. Crumble and set aside.

14. Spread the frosting on the cake and roll the cake, frost the outside too. See frosting recipe below!

15  Sprinkle the crumbled cake around the frosted cake until covered. Keep it in the refrigerator for 2 hours and serve. Enjoy!

Cream cheese frosting:

• Combine cream cheese, sugar, and vanilla extract in a large bowl.
• With the whisk attachment, mix on medium speed until smooth.
• While whipping the mixture, slowly pour in the heavy cream. Continue mixing until the cream reach a stiff peak.