Thursday, August 12, 2010

Ube Macapuno Cake Recipe

UPDATE: Please also read a related post here.

Ever since I blogged about my Ube Cake ala Red Ribbon, a number of Filipinas have been emailing me to request for my recipe. I know this post is long overdue so good news, ladies, your wait is over!

This is my own recipe and I am no way claiming it to taste exactly like the famous commercially available one back home in the Philippines (although I must admit I copied its look!). I came up with this after much trial and error. The resulting cake is absolutely fantastic, provided you do it correctly of course. The cake base is chiffon, which is quite delicate and does require practice to perfect. Don't be disheartened if you don't get it right the first time. Remember that I am also a homebaker like you.

Some important notes before we begin:

1. Chiffon cakes are usually baked in tube pans because the inner tube is needed to provide support for the center of the delicate batter as it rises. In this recipe, however, we will be using regular (not nonstick) round baking pans. Without the inner tube support, your chiffon cakes will shrink a bit around the center as it cools. This is very normal. You can use a 10" tube pan if you are more comfortable doing so, but you may have to decorate the cake differently.

2. If you are located outside the Philippines, ingredients such as the grated purple yam (frozen), ube flavouring (McCormick), and macapuno are all available in Filipino/Asian stores. If you can get hold of fresh purple yam rather than the frozen one, then much better.

3. The frosting I am using is not the traditional whipped cream frosting that perhaps just uses whipping cream and powdered/icing sugar . This one has cream cheese. I prefer this variation, not only because of its great taste but also because it is very stable. Feel free to use your own whipped cream frosting recipe.

4.  I usually bake the cakes a day before I actually need them.  After they have completely cooled down, I wrap the cakes well in cling wrap, then keep them in the fridge overnight.  This process makes the cakes firmer and easier to work with the following day.

Ube Macapuno Cake


Ingredients:

For the chiffon cake:

{A}
2 1/4 cups cake flour
3 teaspoons baking powder
3/4 cup sugar
1 teaspoon salt

{B}
7 egg yolks (from large eggs)
1/2 cup vegetable/canola oil
2/3 cup milk
1/2 cup (about 100g) grated ube (purple yam)
1 teaspoon ube flavouring
1/2 teaspoon violet food powder or violet gel paste

{C}
7 egg whites
1/2 teaspoon cream of tartar

{D}
3/4 cup sugar

For the frosting:

2 cups whipping or thickened cream
1 250g package of cream cheese
1/2 cup white sugar (edit: added on 21/8)
1 teaspoon vanilla extract
1 12 oz jar of macapuno (preserved coconut sport)

Procedure:

Cake

1. Preheat oven to 170 degrees Celsius. Prepare two 9" round, 2 1/2" high pans by lining bottoms with baking paper. Do not grease.

2. In a large bowl, sift together {A} and combine well. Add in {B}. Beat with electric mixer or by hand just until smooth and well blended.

3. In a separate bowl, beat {C} on high speed until frothy. Gradually add in {D} and beat until stiff peaks are formed. Gradually and gently fold in egg whites into flour mixture until very well combined. Divide batter equally into prepared pans.

4. Bake for about 45 minutes or until a skewer inserted into the center of the cake comes out clean. Invert pans into wire rack immediately and cool completely.

5. Carefully run a thin knife around sides of pans to release cakes. Using a serrated knife, half each cake horizontally. Set aside one of the top halves for use later.

Frosting

Combine the cream cheese, sugar, and vanilla extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Continue whipping until the cream can hold a stiff peak.

To assemble:

1. Drain some of the syrup from the macapuno. I do this for fear that the cake will absorb the syrup and get soggy and also to prevent the cake from becoming too sweet.

2. Place one of the cake layers (bottom half of one of the cakes), cut side up on your serving plate or cake board. Spread and level some whipped cream onto the cake layer until it is about 1/4" thick. Scatter half of the macapuno on top of the whipped cream.

3. Place second cake layer, cut side down on top of bottom cake layer. Spread whipped cream and remaining macapuno on top of second layer in the same manner as above.

4. Top the cake with the third layer (cut side down). Spread frosting to cover top and sides of cake. (You don't have to put a lot, just enough for the cake crumbs to stick to it). Remember to leave some frosting for your borders.

5. Crumble the last cake half. (You actually only need to crumble about 3/4 of this cake piece. My suggestion is to leave the quarter for you to snack on!). If you do this with a food processor, you will get very fine crumbs which will look really neat on the cake. You can, however, crumble it by hand. Gently stick the crumbs to the cake top and sides until it is fully covered.

6. Using the remaining frosting, pipe out big rosettes around the cake's top edge.


That's it! Enjoy your very own homemade Ube Macapuno Cake!

Just one final word...You are free to use this recipe all you want but please do not publish it elsewhere without permission. Fair enough?

Let me know how it goes for you! I would love to hear about your cakes!

EDIT: (added on 28/8)

Here's another way of presenting your cake...


To do this:
1. Omit macapuno from filling and ube crumbs on cake top.
2.  Spread macapuno in a circle (about 7" diameter) on cake center.
3.  Pipe out your choice of border around cake top edge.



305 comments:

  1. Thank you so much for the recipe! I was wondering, have you experimented with the powdered ube? How did that turn out?

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  2. I tried using powdered ube a long time ago...I can hardly remember if the cake turned out good as I was not much of a baker then! I am pretty sure though that powdered ube would be a good substitute. Just rehydrate according to packet directions, then use 1/2 cup of the rehydrated ube for this recipe (instead of grated ube). Let me know if you try it. Happy baking!

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  3. i'll try this on the weekend. will post the result here. can't wait =)

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  4. I will try this next week...will msg you the outcome, am so excited! thanks very much for the recipe:)

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  5. Thanks for the recipe. By the way, how much sugar for the frosting? Did you use granulated or powdered?

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  6. Sorry about the error. I've edited the recipe to add the 1/2 cup white sugar (granulated) for the frosting. For those who've downloaded and printed the recipe, please take note. I've fixed the PDF as well.

    Thanks!

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  7. tried this today. everyone loved it. thanks for this brilliant recipe. the cake was really moist and soft =)

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  8. hi , im abroad and i can't find a fresh ube, how about if i could use ube jam in a bottle instead of fresh one as a substitute.

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  9. I wouldn't use ube jam if I were you because it already contains sugar and water. I'm in Australia and I buy frozen grated ube from the Asian store. Powdered ube is also widely available.

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  10. thank you soo much for sharing this recipe.. ill try it this weekend. iyhene

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  11. hi! can i use ube halaya? the one sold in llaneras? thanks

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  12. Hello, I would not recommend the use of ube halaya since that already contains milk and sugar.

    Thanks for asking!

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  13. Do you know where I can get ube flavoring?? I wasn't in the filipino grocery store in my area..

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  14. Where I am (Melbourne), the McCormick ube flavoring is readily available in Asian stores. If you can't find it, just leave it out. Most recipes I've seen elsewhere doesn't have it anyway. However, to get the vibrant purple colour, you may have to add a little bit more purple gel paste/food powder.

    Thanks for asking!

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  15. STEPS A and D both have 3/4 cups of sugar.
    Is that the correct amount to make the chiffon cake? Seems too sweet, should i omit Step D?

    Thanks!

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  16. Yes, a total of 1 1/2 cups sugar. No, that's not a lot and you will find that this cake is not sweet at all. Most other kinds of cakes this size would have double that amount.

    Thanks for asking.

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  17. Corrine, I just made my first ube cake today. It came out really good and I love the frosting too, not too sweet. It's perfect! Salamat!:D

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  18. hi Corrine, i am just about to try your ube macapuno cake recipe this weekend. In ingredient B - i/2 cup milk would mean ordinary fresh milk? Not evaporated or condensed? Can i used semi-skimmed fresh milk? Cant wait to make it since i stop baking and just recently back after i did one for my wee boy's 5th birthday.Thanks a lot for this recipe i love it! Janette of belfast, UK

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  19. Hi Janette,

    Yes, that would be fresh milk. I suppose semi-skimmed would be alright. Some chiffon cake recipes in fact use just water instead of milk or juice.

    Thanks for asking and happy baking!

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  20. If I made your cake into cupcakes, should I still bake it for 45 minutes??

    Thank you!

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  21. I haven't tried this recipe for cupcakes but it should take only about 20 to 25 minutes to bake.

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  22. this looks like the recipe from Henny Sisson! I took the class so it looks familiar =)

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  23. I have not actually seen that particular recipe but as there is a basic chiffon cake recipe, this one will probably appear similar.

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  24. Hi Corrine I just want to know the brand of cake flour you are using here, im also here in Australia, here in perth I can't find a cake flour Im always using plain flour? Is it ok to use plain flour on this cake. I haven't tried making chiffon cake. This is the first time Im making it. Salamat!!!! =)

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  25. The brand I use is Lighthouse. It comes boxed and is marked CAKE, BISCUIT & PASTRY PLAIN FLOUR. It also says SOFT, LOW PROTEIN. I usually buy it at either Coles or Woolworths.

    If you can't find that brand, you can try using ordinary plain flour but reduce the amount to 1 3/4 cup instead of 2 1/4.

    Hope that helps.

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  26. Hi Corrine, the grated ube do i have to cook it or just blend it unfrozen?

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  27. Just thaw the frozen ube, measure and mix it in. Thanks for asking!

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  28. Hi Corrine!

    Thanks for sharing your recipe, been looking online for Ube cake recipe and yours got good reviews so will try it.

    Just one question, should I use liquid food coloring or the gel ones? Was thinking the water in liquid food color might affect the stiffness of the egg whites.

    Cheers!
    Gel

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  29. Hello Gel,

    As indicated in the ingredients, use violet food powder or gel paste. Do not use liquid food colouring as you will need a lot to obtain the desired shade of purple and yes, it will affect the consistency of the cake batter.

    Thanks for asking and good luck with baking!

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  30. Hi Corinne. Thank you for the recipe. Wanted to ask if I can use the purple yam I see here in Vancouver more like the camote and not ube?

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  31. Hi, I think I know what you're talking about. I've seen sweet potato here in Melbourne that was purplish inside instead of the usual golden.

    As both ube and sweet potato are root crops, I suppose the texture of the cake will not be affected. However, the taste definitely will. To be honest, I've only used the frozen grated ube that comes from the Philippines as I don't know where to get fresh purple yam here. I am sure you will find the same in a Filipino store in your area. There's also a variety of frozen ube from Vietnam.

    Why not experiment?

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  32. Hi. I tried your recipe. My hubby grew up in Manila n always talked about this yam cake. I baked this for his 30th bday and he love it. Only thing is lackin in colour. My purple dye was not strong enough.

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  33. Thanks. I will have to try this recipe with ube first then experiment afterwards...will let you know what the result will be. :)

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  34. thanks so much for posting this :) I've been looking for an ube cake recipe. I also love posting tweaked recipes onto my recipe blog, I'll have a go at this, maybe tweak it a little and post it with credit to you :)
    thanks so much!

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  35. hi, can i use blender instead of food processor to make crumbs? also, what brand of cream cheese do u use for the frosting? i used kraft cream cheese before for the carrot cake but it seems sour. ;-) thanks so much!

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  36. A blender would be fine. Or you can just crumb the cake by hand. As for the cream cheese, I use Philadelphia. It comes in 250g bars.

    Thanks for asking.

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  37. Hi,
    I just wanted to know. if i were to use fresh ube, do i have to boil it? and for how long?
    i made an ube cake last night, and it wasn't your recipe. it was dry and it wasn't purple. hopefully when i try your recipe it would turn out so much better.
    thanks,
    maarrreeee

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  38. Hi Maree,

    For fresh ube, I would suggest you peel it, boil until tender, then grate or mash enough to get your desired amount.

    If your previous ube cake was dry, the eggwhites may have been overbeaten or the cake overbaked. Also, the bright purple colour does not come naturally just with ube alone. Without the addition of gel paste or food powder, the cake will turn out greyish. Do not use liquid food colouring as you will require a LOT and will not even achieve the desired shade of purple.

    Good luck with baking. Let me know how it goes.

    Thanks for asking!

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  39. hi corrine,
    thanks for sharing ur recipe.. did u use the gel paste or the powder food color? and what brand did u use? im currently here in US, i checked their local grocery stores and i didn't find any violet gel paste or violet food powder, they only have the liquid form. did u buy it too in a filipino store?
    thanks,
    gaby...

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  40. hi corinne,
    so i tried your recipe, and the cake turned out okay, but whenever i try making the frosting, it doesn't thicken. and i have tried it twice. i don't know where it went wrong.
    i need your help.
    thanks,
    maarrreeee

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  41. Hi Gaby,

    I usually use powder food colour. Both gel paste and powder food colour are available in cake decorating or craft supply stores. If you cannot find a local store near you, they are widely available online as well. Thanks for asking!

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  42. Hi Maree,

    Make sure your whipping cream is very well chilled. It is also good to chill your mixing bowl and beaters for about 15 minutes before beating the cream.

    For the frosting, what you can do is beat the cream cheese, sugar and vanilla in a separate bowl until the mixture is smooth and well blended. In the chilled mixing bowl and with clean beaters, beat the whipping cream until stiff. Carefully fold in the cream cheese mixture.

    If that doesn't work out for you, try a recipe for stabilized whipped cream, one that uses gelatin. Google for a recipe. Forego the cream cheese.

    Good luck.

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  43. thanks corinne.
    by the way, i actually used taro powder, one that is used in bubbletea. i couldn't find violet food powder anywhere. the ending results were good.
    it's 3:56 in the morning and i didn't get any sleep yet. later in the afternoon i will try making the cream cheese frosting. i really want this to turn out good.
    hopefully all works well.
    i will upload a picture for you to see the result on how it looks like.
    thanks again,
    maarrreeee

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  44. hi corinne,
    everyone loved the cake. it turned out great.
    thanks for posting the recipe up!
    sincerely,
    maarrreeee

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  45. hi corinne,
    i finally found frozen taro in an oriental store, the vietnamese brand. i was too excited, so i baked the cake even without the flavoring and coloring at hand. it still turned out very good. i loved how there were bits of ube in the cake. would like to try it with the complete repertoire next time. thanks again.
    sincerely,
    leah

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  46. hi corrine, can i keep the frosting for 1 week in the ref? there were left overs and i dont want to throw it, do you think it will become watery after defrosting it? please advise. thank you very much..

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  47. Hi Hera,

    I've read online that the frosting will keep for a week in the fridge as long as it is properly stored. BUT I have personally not tried doing so. If you do try to store it for that long, you may have to gently rewhip it to bring it back to a smooth consistency.

    Thanks for asking.

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  48. hello just saw your website and I really likes your ube chiffon recipe..they are amazing and want to try it for birthday cakes..have you tried baking it in a rectangle pan like 9x13" or something bigger?I am afraid of having my cake shrink in the middle especially chiffon..GOOD luck on your baking and GOD bless u a million blessings!!

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  49. This recipe is suitable as well for a 9", 3" high square pan or a 10", 3" high round pan. It would also work with any other pan with the same capacity or volume.

    If you want to use a bigger (or smaller) pan, you would have to adjust the recipe accordingly. For instance, when I needed a bigger cake, I used a 10", 3" high square pan but I used 1 and 1/4 recipe.

    I've not had a problem with my cake shrinking. The key is to invert the cake onto a wire rack as soon as it comes out of the oven. Remove the cake from the pan only when it it is completely cool.

    Thanks for asking and good luck with baking!

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  50. hi corrine,
    your cake looks delicious... i will try to make 1 for new years eve... just wanted to ask, if there is any substitute for the violet gel paste/food powder? i've been trying to look for it in all chinese store here in canada but i can't find them....
    thanks & GOD BLESS

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  51. Gel pastes and food powders can be bought in any cake decorating shop, not in the Asian groceries. Some large supermarkets sell the Wilton brand as well. There are heaps online too.

    Good luck and happy new year!

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  52. thanx...
    happy new year 2!
    how about recipe of pandan& mocha cake?
    i've tried some recipes but, it didn't comes out that good...hope you can share us your recipe 2 if you have...
    for the frosting: how long will stand in room temperature, like if i want the whole cake decorated with frosting, is it not going to melt like other frosting?
    thanx again...

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  53. Yes, I do have recipes for pandan and mocha chiffon cakes. Chiffon cakes actually have a basic recipe, with only slight differences depending on the flavour. Will try to share them during the course of the coming year so just keep on checking back, ok?

    As for the frosting, I find it quite stable and will last for hours at room temperature especially if the weather is not hot. As it is now summer here in Australia, I further stabilize the frosting with gelatin. Google for a recipe of gelatin-stabilized whipped cream frosting. Follow the recipe then fold in the beaten cream cheese last. Or you can omit the cream cheese altogether (but of course, it is much tastier with it!).

    Hope that helps!

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  54. i went to asian stores but i couldn't find the ube flavoring, is there any other substitute?
    thanx & GOD BLESS...

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  55. If you can't find it, just omit it.

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  56. This comment has been removed by the author.

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  57. Thanks for sharing the recipe! I've been looking for a good ube macapuno cake for a long time now. I'll definitely try this sometime soon!

    -Michelle

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  58. Hi, the ube crumbs really adds beauty to the cake. I got the powdered ube from the store today, couldnt find the ones in jar. Will this be ok? I wonder how to make the crumbs out of this. Im from Toronto by the way.

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  59. Hello,

    The ube crumbs are actually crumbled cake. If you read through the recipe, you will find instructions on how to do this.

    By the way, it's a good thing you didn't find the jarred ube (which is actually haleya). I have not tried using powdered ube before but I am quite certain it's ok to use it for the cake. Just follow the manufacturer's directions on how to rehydrate the powder, then use the rehydrated ube as subsitute for the fresh ube.

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  60. Hi Corinne,
    Can you please elaborate on this: "The key is to invert the cake onto a wire rack as soon as it comes out of the oven. Remove the cake from the pan only when it it is completely cool."-- do u mean invert the cake onto d wire rack with the pan and leave it tht way until it cools?? Thanks! Ps. Do u know if they hv the ube flavoring available in sydney Filipino stores?
    - Cathy

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  61. Hi Cathy,

    Yes, you invert the pan and let the cake cool down completely. This takes about an hour. Removing the cake from the pan prematurely will cause the cake to sink.

    Sorry, I am not familiar of any Filipino stores in Sydney. I am located in Melbourne.

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  62. Hi! I was wondering if macapuno is sold in grocery stores or if you have to getit at an Asian store. Also , what could i use in place of it? Thanks!

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  63. I've only seen macapuno in Filipino/Asian stores. I wouldn't personally think of replacing it with anything else, but if you can't find it, just leave it out and have plain ube cake. It's just as good!

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  64. Hi Corinne,

    Thanks for clarifying the cooling process. I'll try it next time I make a chiffon cake. Happy baking!!

    Cathy

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  65. Can I use 9 x 3" round pans with this. I don't have the size of pans in the recipe. How long does this cake remain fresh? Do you keep it refrigerated?

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  66. May I know what is 170 degrees celcious in Farenheit? Or should I bake the cake in 325F or 350? Thanks.

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  67. 9 x 3" round pans are alright. Don't really know for how long the cake keeps fresh once it is frosted but definitely, it has to be refrigerated.

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  68. 325 degrees F would be just about right.

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  69. Hi Corrine,
    I am in WA and could not find frozen ube so I rehydrated the powdered ube. I also could not find ube flavor so I skipped that as well. In the freezer lie the cakes--a vibrant shade of purple, tender and sweet smelling. I will post pictures and make YOU proud :)

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  70. Hi, thanks for this recipe. I tried it over the weekend and it was divine, I had to adjust the liquids in the [B] coz when i tried to mix them altogether, it was too dry to mix so i just added a bit more milk till i can mix it properly. it turned out great!

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  71. Hi thanks for this recipe! Is it ok if I don't use ube flavouring? I'm from Toronto and can't find this in any asian stores. Is this a must have ingredient? Thanks!

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  72. For ingredients under {B}, is it ok to use 1/2 water instead of 1/2 of milk?
    Thanks!

    Lorie.

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  73. Just omit the ube flavouring if you cannot find it. Substitute with vanilla extract if you like.

    Water in place of milk is alright.

    Just remember though that substituting or omitting ingredients do affect the outcome of the final product.

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  74. is it possible to use 1 cup of ube instead of just 1/2 cup? would it affect the texture or taste in any way?

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  75. I have not tried using more ube than 1/2 cup. To answer your question, I can only state what seems to be obvious:

    Would it affect the taste? Surely. More ube, more ube flavour.

    Would it affect the texture? Most likely. Added volume would probably make the cake a little more dense than a normal chiffon.

    It's worth a try.

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  76. Hi Corinne,

    Your cake looks great! I want to try it this weekend! Just a question, do you know a substitute for cake flour? Is it ok to use All-purpose flour + cornstarch instead? Thanks in advance!

    Barb

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  77. Hi Barb,

    Yes, you can use all purpose and cornstarch instead. Just make sure you sift them together many times before using.

    Thanks for asking!

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  78. Thanks for your answer Corinne!! I'll make it tonight! I'll let you know the outcome. Thanks a bunch for the recipe!! :)

    Barb

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  79. Hi! I cannot WAIT to make this recipe. Do you think it would make good cupcakes instead of a cake?
    Thanks
    Shanna

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  80. Hi Shanna,

    I haven't tried it but I don't see why you cannot make cupcakes with this recipe. Just reduce the baking time to about 20 to 25 minutes.

    Let me know how it turns out. Happy baking!

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  81. hi corrine,im really interested with your recipe,ill definitely give this a try,thanks for sharing.

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  82. just want to ask if you have recipe for icing/topping that could use of ube halaya sold in bottles?thanks!

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  83. Sorry, I don't. I have not tried using halaya for my cake.

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  84. I just tried ur recipe but with the use of bottled purple yam,florence brand,and it turned out perfect...big thanks to you...ces fr japan...

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  85. thanks for the recipe, i had made this cake and it is really good. i am not a baker and it's my first time to bake this cake. i will try your other recipes next time. your recipes are clear and easy to follow for a non-baker like me.

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  86. Hi all.. Just wanted to ask about the grated purple yam (frozen) that you buy in Asian stores...

    I've bought some packets to try, and found that a few have dark green patches throughout the product. Is this still safe to eat, or is the product spoilt?

    Many thanks for anyone's comments/advice on this.

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  87. thank you for this recipe. i made this earlier today and my hubby loved it. the cake is light and airy and the frosting is on point. i will definitely be making this again.

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  88. Thank you for sharing your recipe. Tried it last weekend and it turned out beautiful! Everyone loved it. I used liquid food coloring and it was fine. I also doubled the amount of ube flavoring.

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  89. Hi I was wondering if with this Ube cake recipe, am I able to use fondant icing on it? will fondant be too heavy for it?

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  90. Hi. I am so sorry but I have not tried covering this cake (or any of my cakes for that matter) with fondant. What I can say for sure though is that this ube cake is best with the whipped cream frosting and using fondant will definitely affect its overall taste.

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  91. Thanks Corinne I'm excited to try it! I'll also try covering it with fondant and I'll let you know the outcome. It's just that a friend's requirement is ube flavoured fondant cake. I'll definitely try it also with your whipped cream frosting.

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  92. Thanks for sharing this recipe. I tried it yesterday and it turned out very good.

    Livi

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  93. Hi Corinne! Thank you so much for sharing this recipe! Can't wait to do it tomorrow! It takes a while for me to got the frozen purple yum here in Qatar, but finally after for a much waited time, i completed my recipe! I even bought a round pan just for this ube cake, but the size is only 9 x 1 1/2. What do you think? should i divide the batter into 3 pans?

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  94. Hi Lea,

    Yes, I would recommend using 3 pans.

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  95. Thanks Corinne for the reply:D I will let you know the outcome soon:D

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  96. Yes, I did it!!! Thank you so much for this recipe, i really love it! the cake was so soft and the frosting was great! i will try to send you pix to your mail. Thanks again! :D

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  97. hi corinne!

    just wondering... have you even thought of teaching other ppl to bake? i also from Melbourne and would love to take few lessons from you.

    best regards,
    rhea

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  98. Hi Rhea,

    No, that hasn't crossed my mind. I don't consider myself expert enough to actually teach. The recipes I use are simple enough to be followed by anyone interested to bake anyway.

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  99. hi corinne!!!thanks a lot for sharing your ube-macapuno recipe...i really love it!!!i am looking forward for more cake recipes from you...again,thanks...God bless!!!

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  100. Hi corrine! I wanted to try this cake but can I use a violet gel food coloring?

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  101. Hi Theresa,

    As indicated in the ingredients, use either violet food powder or gel paste.

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  102. Can I use ube halaya instead of cream cheese for frosting? thanks!

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  103. I'm sorry I have not tried that but it may be worth experimenting.

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  104. hi corrine,
    many thanks for sharing this recipe.i baked yesterday for my husband's birthday,it's his favorite. and thank God he was pleased and liked it. i've been reading this recipe for weeks as i plan to bake it for his birthday.i like baking, but simple ones. the cake was fine,but the frosting.... disaster! anyway my eldest son( he's 3yrs.old) liked the frosting so much that he kept dipping his finger then licking it whilst i try my best to decorate the cake. I got myself a piping bag set to decorate the cake but i need to practice more as in more practice. i used self-raising flour(it said in the bag-for making cakes) as i can't find cake flour here in u.k. lucky to have the McCormick Ube flavouring in the Filipino shop here near us (so very glad when i saw it,i grabbbed it and said u are mine.didn't realized people were looking at me hahaha!)many thanks again, mmore power and God bless.

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  105. I can't find any cake flour. Any substitute? Would it still be the same baking time if I use substitute? please advise thanks!

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  106. For every cup of cake flour required, use 7/8 cup all purpose flour plus 1/8 cup cornstarch. Sift together 3 times.

    Same baking time.

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  107. Can i use a springform pan? what is the baking time if i use 8" and 10" pan size coz I plan to bake two different sizes.

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  108. Yes, a springform pan is fine. Baking time could be anywhere between 45 to 70 minutes. Please check with a skewer for doneness.

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  109. I tried this cake today, I have to say it is very very sweet. I also followed the recipe for the toppings but I didn't feel like it is a good combination for the ube cake, so I just made my own. I think next time I will have to only add 1 cup of sugar instead of 1.5 cup.

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  110. We all have different tastes. Personally, I wouldn't imagine doing this cake any other way. Thanks for trying it.

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  111. hi corinne, i tried this cake last friday as a gift to my friend and it turn out nice and so yummy and i post it to FB and now some of my friends are ordering it....hahahaha...thanks for the recipe. hope i can attach the pic for you to see. please post more cake recipes...God Bless. Iman of k.s.a.

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  112. hi corinne,
    thank you for sharing this recipe my son loves it.And i couldn't find plain four,instead i use self raising four with cream of tartar(lighthouse brand)and the cake turns out more sponge and moist.I'm so happy because i was able to get the right texture of the cake.Now i'm starting a new business with my friends hahahaha.God Bless you and thank you again
    from sydney

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  113. Hi Corrine , thanks for sharing this recipe , this is my favorite cake ! Can't wait to try it .. Godbless !
    Aljon / KSA

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  114. Hi Corrine,

    I'm in melbourne too. May i know where you buy the food powder? I want to use powder instead of gel. Thanks!

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  115. Food powder is widely available in online cake decorating shops but I find them quite expensive for such little amount. (I bought mine in the Philippines where it is cheap.) Gel paste would work just as good.

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  116. Hi Corrine,
    I'm in Sydney just wondering if you can share how to make ube butter icing, they like the recipe you have for this ube cake but my daughter wants to try butter icing instead but i couldn't find the right recipe.Much appreciated if you can help.God Bless

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  117. Hi Dhel,

    I have not tried a butter based icing for this ube cake but if I were to experiment, I'd most likely use my usual Swiss Meringue buttercream recipe and just replace the vanilla extract with the same amount of ube flavouring. The flavouring would give your frosting a purple tint as well.

    The Swiss Meringue buttercream recipe is posted in this blog along with the mocha chiffon cake recipe. Look it up if interested. Happy baking!

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  118. Hi Corinne,
    I really want to try and make this cake. I have found all the ingredients except ube! I cannot find it in powder, frozen or grated form, only in the bottle. I would of expected to find it since I live in NZ and it is very close to Australia. Would you recommend using the bottled ube instead?
    Thanks

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  119. Personally, I wouldn't use the bottled ube since it already contains sugar and water. But someone had commented here once that she used the bottled one and her cake came out great. If you'd like to try it, I suggest you choose a good brand cause some don't even taste like ube. Good luck!

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  120. Hi Corrine,

    Thank you for posting this recipe. I will try to make this on weekend for my parents' anniversary. I just have one question, for frosting you mentioned to put 1/2 cup white sugar. When you said white sugar, did you mean granulated sugar or icing sugar (confectioner's sugar)? Hope to hear from you soon. Thanks.

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  121. It's granulated sugar. Thanks for asking!

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  122. Thank you so much for sharing this recipe! Tried it and loved it!!! It's a keeper for sure, thanks again. =)

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  123. Thank you so much for sharing this wonderful recipe! Everyone who tasted it, loved it! They are even asking me to make one for them...

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  124. Hi Corinne,

    I am also here in Melbourne and was wondering if I can order cakes from you??

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  125. Hi Corinne,

    I did the cake, the taste was good, however, my cake turned out dry, I did exactly how you instructed us.. can you tell me a way how i can make it moist..Thanking you in advance.

    Ing Large

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  126. Two possible reasons why your cake may have been dry:1) You may have overbeaten your eggwhites; and 2) Your cake was overbaked.

    Be sure your eggwhites are beaten just until stiff. Your cake should turn out moist.

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  127. Hi Corinne,

    Thanks for your quick reply, I will try it again tomorrow, I think you are right, it must have bee the eggwhites, I am quite new in baking and i still have alot to learn.. Thanks Again..

    Regards,

    Ing Large

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  128. how did you obtain that dark purple color. I tried doing ube cake several times but did not obtain such dary, pretty color as yours. thanks.

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  129. Have you been using the recipe here or some other recipe?

    The vibrant purple colour of my ube cakes is a result of combining the grated ube, violet gel paste or food powder, and the ube flavouring. I do not add anything else.

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  130. Hi Corrine,

    I've baked ube cake a few times using a different recipe and I used yours last weekend for a party. They loved it! Love the fact that is is a ube chiffon cake, must admit i could have taken it off the oven 5-10 mins earlier, I preheated the oven too long. I made a variation with assembling the cake though. I opted to make my ube haleya using less sugar to avoid making it too sweet. and used your frosting and topped the macapuno on the cake. I also did not realised that I needed a violet gel paste or food powder. So the cake wasn't too purple. Sorry Corrine you must have answered this before, but where do you get these from. Thanks too for the tip on the cake flour which I never new existed...huge difference when using plain flour. Finally, I had difficulties doing the frosting. My first attempt was not good, beat the cream cheese and sugar accordingly and gradually poured the cream...it did not thicken, the more I beat(with electric mixer) the flatter it became. I tried for the second time and the result was a bit better...Are you suppose to beat until it gets to a thick consistency? The cake frosting just didn't look as good as yours....but the taste just complimented the cake....

    Thank you for sharing this great recipe, I will stick to this and if you could just give me tips on the frosting that would be great.

    All the best!

    Jenny

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  131. Hi Jenny,

    Thank you for trying out the recipe.

    Both gel paste and food powder are readily available in most cake decorating shops and also online.

    For the frosting, I suggest you use the alternate procedure described in my related blog post. Remember to beat only the whipped cream until it reaches stiff peaks. Overbeating will make the cream curdle and separate.

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  132. Hi Corrine! I made the cake and it was delish. I'm making the frosting now been beating it for 30 mins now but it still not stiff and i notice that it's becoming more of a liquid. anything I did wrong?

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  133. Hi Abigail,

    Kindly read the comment I posted before yours. I'm afraid you've already overbeaten your cream. I don't know if there is a way to save it, sorry.

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  134. btw another question can i prepare the cake with frosting a day before I need it?

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  135. Hi corinne!thanks for sharing this awesome recipe,i used ube halaya and it turned out ok,my family and friends loved the cake...

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  136. Hi corrine,

    I tried making the chiffon cake 3x but whenever i invert the cake onto the wire rack to cool and remove the pan, the cake shrinks on the side. Do you put a greasproof baking paper on the pan? or pour the batter directly onto the pan?
    Thanks.

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  137. Hi,

    Things to remember when making chiffon -

    DO NOT USE A NON-STICK PAN.
    DO NOT GREASE YOUR PAN.
    LINE THE BOTTOM ONLY WITH PARCHMENT PAPER.

    Invert cake immediately after taking out from the oven and do not unmold till completely cool.

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  138. Thanks corrine, i lined the baking pans comepletely (not only bottom) maybe that is the reason it didn't rise and shrinks. By the way, how do you do the slits in the cake? Do you have cutter guide?

    Thanks alot.

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  139. I use a long serrated knife to cut the cake in half.

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  140. Hi Corrine...this recipe looks so yummy. I want to bake it for Father's day this weekend.
    I can't find cake flour, but I found cake and pastry flour, is that okay to use?

    thanks a bunch!

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  141. It's the same thing provided it's not self-raising.

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  142. Marie from MelbourneJune 15, 2011 at 12:34 PM

    Hi Corrine,
    I came across your site in March. I am a dummy at baking but I tried your Ube recipe anyway. My first try was a success. My daughter brought a piece of the ube cake to work and everyone loved it that they all wanted to order but I did not have the guts to do it.
    I finally gave in to it last Saturday. I made 3 ube cakes and they just loved how yummy and light it was. One of them ever put it on Facebook complete with pics and description.
    Now people are trying to get hold of me to order the Ube Cake. I think I might make a business out of your ube cake recipe. hah hah hah.
    I also tried your Mocha cake but added more coffee, for my son's birthday last saturday. The cake went so quick that my relatives want me to make another one for my nephews birthday this coming SAturday.
    Thanks Corrine for sharing your recipes. God Bless you!!!!

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  143. thanks Corrine for your quick response re: cake and pastry flour. Does that mean, cake won't raise as anticipated? do i have to adjust any of the ingredients then? or just keep it as is?

    thanks again!

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  144. Nerisse SarmientoJune 16, 2011 at 6:19 AM

    I am so amazed at how you always answer each and every single question everybody asks you. Seldom do I witness a baker do this and for that I salute you. I would try your recipe and get back to you for results.

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  145. To the person who asked about the CAKE and PASTRY FLOUR:

    I think you misunderstood me.

    Cake and pastry flour can come as plain or self-raising. Do not use the self-raising kind because it already contains baking powder.

    Use plain cake and pastry flour and follow the recipe as is.

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  146. hello,. Im just about to make ube cake,. I bought a fresh ube, do i have to cook it first? oh and I cant find any ube flavouring, will that affect the taste dramatically?

    Krys

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  147. Hi Krys,

    You can boil or steam the ube until cooked, then mash or grate enough to use for this recipe. The ube flavouring does contribute to the taste and colour of this cake, but if you cannot find it, just omit it or try replacing with vanilla extract. If you want, add a little bit more purple food colour.

    Just so you know, I have not tried making this cake without the ube flavouring so really, I don't know just how different the taste will be without it.

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  148. hello Corrine,

    Just finished baking,, Ive tasted it, and it taste OK i think, ill try it again if I can find some Ube flavouring. Ive made ube halaya for the left over ube and made it as my filling,. so it'll taste more UBEry! lol yumm2

    thanks v much for the recipe!
    -krys! x

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  149. finally!!! i been looking for this recipe for a long time....thanks for posting i will definitely try this..its been a ages i had this cake and this is my favorite.. by the way, do you have a recipe for mango cake!!! thanks again and god blesss

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  150. Im glad I saw your Purple cake in Google.Im planning to bake it for my 17th birthday with ma'bestfriend..I really wanted to have it in my birthday cause it's Purple and it will be my birthday's theme..thanks for posting the recipe of your cake
    tricia<3

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  151. do you know more recipes for Purple Cakes??
    >>Tricia ..thanks

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  152. Hi Tricia,

    I don't know any other purple cake recipes, sorry. If you are just after the colour and not the flavour, then I suggest you simply add purple gel paste to any white or yellow cake.

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  153. Hello Corrine, have you tried covering the cake with fondant? How did it work? Thanks!

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  154. I haven't tried that but I reckon the cake will hold the fondant quite well. Let me know if you do get to try it.

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  155. Hi Corrine, thank you so much for this recipe. I have tried other recipes but this one turned out what it should be..thank you again!!! Keep it up!

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  156. Hi Corinne, I hope it's ok to borrow your recipe, I posted it on my blog and put a link back to this post...if not, please let me know so I'll remove it. Thanks for taking the time baking this making this recipe, I miss red ribbon a lot!

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  157. Hi Corrine,
    First of all, just wanted to say that I´m pretty impressed how talented and artistic you are and how humble you remain.
    By the way, I tried your cake recipes
    Mocha chiffon, Ube macapuno and the chocolate cake and it was a success!!! Thanks a lot for sharing! It blessed the brethren in our congregation! Looking forward for more recipes! -- Pao

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  158. Hi Corinne,..I'm in the process of trying your ube cake recipe,..it's actually baking in the oven right now :) I followed your recipe to the dot with the exception of the grated fresh ube, I used sweetened ube from the jar because I can't find fresh or frozen ube :( I'm sooooo excited and hoping to send you a photo of my finish product. Can I post a link to your recipe to my facebook page? my facebook page is Couture Cakes by Rose. Thank you Corinne.

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  159. Hi Corinne,..this is Rose from Couture Cakes by Rose (again)..just finished making your UBE cake recipe, all filled and frosted,..taste tested by the most discerning taster-my hubby and kids :) and the verdict is "THIS IS SOOOO GOOD"
    Thank you very much for sharing this recipe to us,..One more thing, can I post the link of this recipe to my facebook page?..Thank you..

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  160. Hi Rose,

    Thanks for trying out the recipe. Glad you enjoyed your cake.

    Yes, you can post the link on your FB. Thanks.

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  161. Thank you Corine,..I will email you a photo of the finish product,..it tasted divine,..
    Rose..

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  162. Its disgraceful Corinne...it happened sometime ago to me with a site stealing my whole tutorial and lots of others I recognised at the time...so I emailed who I could to let them know about them stealing the whole tutorial..pics and all...I sent the site a very direct email about their stealing and they did remove it...but the cheek of some people is disgusting. I do however refuse to buy a pattern if I cant use it to sell the made item from. I find that rude myself. If I pay good money for a pattern I think that it should be able to be made and given or sold freely with recognition to the designer if being sold. Hugs Khris

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  163. Dear Ms. Corinne!

    My hubbie is requesting that I bake an ube cake for his birthday so I searched for Ube Cake recipes in the net and I saw your recipe a week ago. Since then, I've been reading your blogs til now.

    Couldn't resist leaving a comment because I really adore your works and blogs.

    I love sewing, cooking, baking and writing also and recently, I resigned from being a bank teller (for 16 years)and decided I wanted to learn something new and change my career. I wanted to do what i love to do... I now enjoy being a full time housewife as i get the chance to enhance and improve my gifts.

    I would like to take your permission because I am going to try and follow your tutorials for baking cakes, sewing and a lot more from your site. I am really grateful that my hubbie requested for an ube cake, because of this, I've discovered your site.

    His birthday is tomorrow so I need to start and prepare all the needed ingredients for your UBE cake recipe...Hopefully it would be a success because like you, i did not attend any baking and decorating classes yet too... i will be sharing the photos with you as soon as I can...

    I'm so glad and thankful for people like you who shares your knowledge and skills and take time to make tutorials. I really admire you Ms. Corinne!

    Many Thanks,

    Ilynn

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  164. Thank you for that, Ilynn! Looking forward to seeing your cake photos. Have fun.

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  165. thank you for the recipe! just made it a while ago with my tita here in cebu. will give you a link to our photos in my website once i'm done posting it. :)

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  166. Corinne,

    Thanks for sharing your recipes. Tried the Ube cake for the first time and it was a success. I didn,t put Macapuno though since my kids are not too keen on it but my hubby and kids loved the Ube cake. Thnk You, Thank you for sharing your recipes. I'll email you for the pics :)

    Ryanne

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  167. hi,, thnx a lot! I MADE a nice cake out of your recipe..really yummy,, not quite perfect though coz there are brown bits that could be seen around,, do I have to scrape the sides so that only the purple cake comes out? as you have mentioned, do not grease.. then that means the brown bit sticks to the pan which does the job? hope it makes sense

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  168. Hi, The brown top and sides are a normal occurrence and should be just a thin layer of cake. If it is thick, the cake is probably overcooked. If you want, you can cut the top off and brush the crumbs off the sides to leave you with a purely purple cake.

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  169. Dear Corinne,

    I made this cake last Saturday for a friend's bday. I can't believe I made it so fluffy and yummy even without the ube flavouring. I baked on a smaller non-stick springform pan and a bigger plain pan. It turned out well. I just cut the bigger pc to the size of the smaller one and i used the cut pcs for the design on the icing. I added a bit more powder colouring so it turned a bit darker than the cake itself. I placed it in the food processor. The cake itself was bit light purple and the outside was a bit reddish bec of the addl food colouring. I used Robert's Powder colours for Colouring chocolate as they didn't have the violet gel paste. I got it from Spotlight. The top and sides were a bit brown so I just cut it thinly so it doesn't show from inside when cut. We loved the icing. It wasn't sweet at all. I drained the macapuno so it won't be too wet and cut it up a bit as there are long bits. I used all cakes and still placed icing and macapuno in the middle so mine turned out to be tall hehehe. My eldest son (16) and my toddler helped me. We had fun. Now, the problem was how to transport it since it's too tall hehehe. Didn't fit my normal cake carrier. So, I taped the cakeboard on my big round tray and covered it with my large IKEA punch bowl. Had my eldest son hold it throughout the trip to the party. What a funny site. But as a testament that it was a hit, there were 3 cakes bought from the Cheesecake shop on the table. And boy my cake board was the only one that's empty. Some friends are asking me if they can order or supply to a local Pinoy shop. But I said I need more practice esp on the colour of the cake. Yipeeee! I'll make another one this weekend for a friend's house warming. I hope I can make it even more yummy. And I got me a new Progressive collapsible cake carrier so I can now carry a tall cake hehehe.

    Many thanks for sharing this. It was my hubby who wanted me to make this and he bought the ube. But I couldn;t find the McCormick ube flavouring yet. But all in all it was a HIT!!!!! I love your blogs and can't wait to try our other stuff in here. More power!

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  170. It's Say again. Sorry about my wrong grammar What a funny "sight". I used 8" non stick pan so my cake was smaller in diameter. The celebrant posted it in her FB and tagged me. Next project will be the Cathedral windows. Wish me luck! Cheers!

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  171. Hi Ms Corinne :)

    It's Rose (again, I can't help it, your blog is addicting) from Couture Cakes by Rose :) I made your Ube-Macapuno cake for a Filipina mentor-friend and she loooooooved it! She said it was the best tasting Ube-Macapuno cake she's ever had. I was sooo pleased because the compliment came from a fellow Filipina who has same discerning taste for Ube-Macapuno cake.

    I would like to post photos of the Ube-Macapuno cakes I've made from your recipe on Cake central and at the same provide a link to your blog for the recipe (I want to give you credit for the recipe and inspiration). Please let me know if that's ok.

    Thank you very much,

    Rose

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  172. Hi Corinne,

    Thanks for the recipe,I tried baking it over the weekend and my family loved it...... Thanks for sharing this delicious recipe.......

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  173. I tried your ube recipe and it came out dry and it also shrunk at the bottom. I did invert it as soon as possible. I think I over baked it. Should I change the temperature or the baking time coz I have a fan bake oven? The color was also not that purple. I used the gel one. Should I change the food coloring to 1 tsp instead of 1/2 tsp? Thank you so much for the recipe and for your time. =)

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  174. Hi Corinne,

    Thank you so much for sharing this delicious recipe!...My friends couldn't forget this ube-macapuno cake and said "the best ube cake ever"... Again thank you so much! from UK with love :)

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  175. If you are using a fan-forced oven, you should lower the required temperature by 10 deg C or 25 deg F. The baking time indicated in the recipe is just a guide as ovens behave differently. You have to keep a close watch on your cake so as not to overbake.

    I am guessing you used parchment/baking paper to line the bottom of your pan? I believe the shrinking happens because when you invert the cake, the bottom will eventually pull away from the baking paper (because it is non-stick). I encounter this problem too. I prefer using a pan with a removable bottom. If you use such (or a springform pan), you won't need to line the bottom with baking paper. The cake will stick to the bottom during the cooling process. When you unmold the cake, the bottom will not be sunk.

    As for the colour, you can increase the amount of gel paste if you want to achieve a darker shade. I usually use a rounded 1/2 teaspoon plus the addition of the ube flavouring adds also to the colour.

    Hope that helps.

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  176. Thank you for your prompt reply. I guess you are right, I used a springform pan and I still lined it with a baking paper. I also did not realize that I have to adjust my oven since it is a fan bake oven.

    With regard to the color, I'll put 1 tsp of gel paste next time. Coz I forgot to mention that I used ube flavoring (mckormick) and the color did not come as good as yours. Maybe some gel paste are different, what do you reckon?

    Anyway, I'm gonna try again and hopefully it will turn out great. I must admit that I'm still a beginner in terms of cake baking. Again, I appreciate the time you took for answering all my questions. Thank you very much.

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  177. Hello! Thanks for sharing the recipe. I'm also in Australia. Where can you buy the ube flavoring and gel paste?

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  178. Also, can you use plain flour instead of cake flour?

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  179. I buy the ube flavouring from our local Filipino shop. The gel paste or food powder is available at cake decorating shops or online.

    Please click on the link at the top of this post (where it says 'Update') to read on cake flour to plain flour substitution.

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  180. Hi Corinne,

    I am from Toronto Canada and have tried different Asian Stores here but they do not carry the Ube Flavouring/Extract. I just found some frozen grated ube so I am wondering if it would be enough to use that to get the yummy ube taste?

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  181. I have never baked this cake without the ube flavouring so I cannot confidently answer your question. I have seen recipes with vanilla extract so you might want to try to substitute instead.

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  182. hi!..thanks for the recipe! but can i ask what filling did you use for this... is it the cream cheese frosting also? because i was hoping i could put some ube filling inside then use the cream cheese frosting for the decorations... any advice? thanks a lot...

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  183. Hi Chel,

    This is just how I do my cake. It's entirely up to you as to what filling you'd like to use. I'm sure it will be just as good.

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  184. Hi Corine, do you think I can use the purple powder that I normally use to color my fondant cake? I'm not sure if it's the same one.

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  185. If it is powdered food colouring, then it must be the same.

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  186. hello corinne,
    thank you very much for sharing your recipe its sooooo yummy!!! i would like to make another cake for my son's birthday and i want to make it bigger this time.about 10'.what will i do?do i need to double the recipe?please help.....thank you very much ...

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  187. I use this same recipe for a 10" cake all the time. However, instead of three layers, I do only two.

    Bake the cake in a 10" round, 3" high cake pan. Slice about 1/2" tall layer from the top to use for crumbs, then cut the remaining cake in half to use as your two layers.

    For a 12" round cake, make 1 1/2 recipe.

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  188. Hi Corrine, I really want to try to make your cake but for some reason I can't find a 9x2.5 round pan... So I bought a 9x2high instead... Would that be ok or thick enough to cut in half after it's done? Also, will my baking time be affected? Thank you :)

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  189. Your pans would do. Follow the recipe as is.

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  190. hello ms. corrine, pwede ko ba malaman ang recipe ng plain chiffon cake, aalisin ko lang ba ang grated ube or babawasan ko din ang ibang ingredients? thankyou

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  191. Use the same recipe to make a basic chiffon cake but omit the grated ube, ube flavouring and violet food colour. You can also replace the milk with water.

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  192. hi Corrine, can I use your frosting recipe for chocolate cake? I find your frosting yummy!!!

    Hope you can reply asap for I am currently baking for my mom's bday:)

    sorry for the rush and thank

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  193. Certainly! Perfect with chocolate cake and strawberries.

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  194. thankyou ms.corrine for the recipe :)
    ang problem ko nalang fresh whipping cream lang meron dito hindi masyado nadodoble ang volume. thanks!ano ang speed na gingamit nyo sa mixer at gaano katagal i whiwhip.?

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  195. Siguraduhin mo lang na malamig na malamig ang whipping cream mo at ang bowl at beaters na gagamitin mo para magdoble ang volume.

    Sa stand mixer ko, speed 8 ang karaniwang gamit ko. Kung handheld mixer, yung highest speed ang gamitin mo. Hindi ko alam kung gaano katagal. Binabantayan ko lang hanggang mukhang stiff na. Kung sumobra ang pagwhip, magiging butter yan kaya kailangang bantayan.

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  196. thank you for sharing your great recipes. ube macapuno is my favorite...mocha cake is a winner too. Have you tried making mango chiffon cake? can you please share your recipe : ) thanks a lot.

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  197. Hi Corinne, thank you for your recipe. I have made this cake for my birthday and everybody loved it there wasn't a crumb left! I live in the UK and can't get hold of the purple flavouring so I just combined red and blue food colours and the result was an attractive looking purple cake. I've posted pics on FB and need I say how many comments I got?! Some friends even asked if I take orders (which I find amusing)! Thank you once again.

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  198. Hi Corrine. I'd like to ask permission na ishare yung recipe ng ube cake sa blog ko with a link credit back to your blog. Thanks!

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  199. Hi Abigail,

    Yes, you can post a link for the recipe on your blog. Thanks for asking.

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