Ube Cake or Purple Yam Cake is one of Filipino famous dessert. We have variety of dessert in the Philippines that uses purple yam, like Ice Cream, Tarts, Swiss Roll, Cookies , Cakes and Jams. The vibrant purple color of desserts made from purple yam makes it attractive and intriguing to those who have not seen or tried it.
This is one cake that I missed from time to time, although there are Filipino Bakery that sells this cake here in Canada. I had always been fascinated with this cake and I had always been wanting to try to make it. The cake itself taste good and the vibrant color is so appealing to me, although I am not a fan of using food coloring in my bake products. This is one challenged I had while I was creating this recipe. All of the recipes I saw online uses food coloring which is something I wanted to avoid.
I had a plan in my mind on how to do it, luckily enough I did not have to execute. It turned out that the Purple Yam here in Canada (or at least the one type that I bought) has a very intense and dark purple color. Very much different from what we have in the Philippines which is light purple. When I saw the color while I was pealing the skin of the yam, I knew immediately that there is no need for me to use food color. True enough, the cake came out in perfect purple color without the use of any food coloring.
This cake is so soft and moist, it is a chiffon cake after all. Although, this is more moist than the usual chiffon cake because of the addition of grated purple yam. I used White Chocolate Buttercream Whipped Frosting but I added more whipped cream to make it softer and lighter and less sweet. I decorated the top with additional plain whipped cream too.
I have to say, I love how this cake turned out! It’s so good! I cannot be even more happier and pleased. You have to try to make this all natural Ube Cake, you will not regret it 🙂 Let’s get started!
- 3 eggs (separated, room temperature)
- 2/3 cup cake flour (sifted: sift first before measuring)
- 1/3 cup packed grated purple yam (Put the grated purple yam in 1/3 cup pressing it every time you add more. This way, it will be compact. When you remove it, it should hold the shape of the measuring cup)
- 1/2 cup sugar (allocate 1/3 for the egg yolk mixture, and the remaining for the egg white mixture)
- 4 tbsp vegetable oil or any flavorless oil
- 4 tbsp milk
- 1/4 cream of tartar
- 1 tsp baking powder
- White Chocolate Buttercream Whipped Frosting – Add 1/2 cup more Homemade Whipped Cream on top of what is indicated in the recipe. I like it with more whipped cream for this type of cake. It made the frosting lighter and airy.
- Whipped Cream – for decoration
- Vanilla Buttercream Frosting – This will work too if you do not want to use the White Chocolate Buttercream Whipped Frosting
- Pre-heat the oven to 350F.
- Boil purple yam for about 10-15 minutes of until soft. Depending on the size of the purple yam you are using , you might need to cook it longer or shorter. You know that it is already cook when you can easily insert a toothpick in the center all the way to the bottom. Set aside and cool.
- Remove skin of the purple yam.
- Grate the purple yam using a small/fine grater.
- Mix cake flour and baking powder.
- Using electric mixer or wire whisk, beat egg yolks, 1/3 sugar, milk and vegetable oil until pale yellow and fluffy.
- Add the grated purple yam in 2 additions and continue mixing for 5 more minutes.
- Sift the flour mixture from step 5 to the egg yolk mixture.
- Carefully fold the flour until fully incorporated and no more lumps.
- In a separate clean bowl, whisk egg whites until frothy , around 30 seconds.
- Add cream of tartar and continue whisking for another 2 more minutes.
- Gradually add the remaining sugar (in 3 additions to allow the sugar to dissolve).
- Continue whisking in medium speed until stiff peaks (5 more minutes). You will know if it is already stiff peaks when you turn the bowl up side down, the egg whites will not fall and the texture should be stiff and glossy.
- Gradually fold the egg whites (in 3 addition) to the flour and egg mixture (from step 9).
- Pour into a 6″ round pan. Tap 3-4 times on the counter top to release the bubbles.
- Bake for 38 minutes. The sides will slowly turn brown, and it will start to lift away from the side of the pan.
- Take out from the oven and cool.
- Decorate as desired.
Good to know:
- The purple yam I used has a very intense and dark color, this allow me to avoid using food coloring. If your purple yam is pale purple, you might need to use food coloring. Add the food coloring in both the egg yolk mixture (step 6) and egg whites mixture (step 12).
Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!