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Ube cake is a traditional Filipino dessert featuring a soft, fluffy sponge base infused with purple ube extract and topped with vibrant ube-flavored whipped cream. The cake is baked in a water bath at 150°C for 60 minutes, then layered and frosted for a melt-in-your-mouth finish.
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Preheat the oven to 150°C/ 300°F fan forced
Line the bottom of a 6-inch cake tin
In a medium-sized bowl whisk the egg yolks, milk, vegetable oil, cornstarch and ube extract together
Sift in the flour and whisk until just combined
In another bowl whip the egg whites until foamy
Add the sugar and whip at medium speed until stiff peaks
In three additions fold the meringue into the egg yolk mixture, being careful not to deflate the bubbles
Transfer the batter to the cake tin
Fill a larger baking tray with 1cm of boiling water and place the cake tin in the tray
Bake for 60 minutes, or until it springs back when touched
Once cooled run a knife around the edge of the cake tin and invert the pan
Wrap in cling wrap and place in the fridge until assembly
Combine the cream, sugar, and ube extract in a large bowl and whisk until medium stiff peaks.
Reserve in the fridge until assembly
Cut the cake into four equal layers
Place a cake layer on a turn table and spread over a layer of cream
Top with another sheet of sponge
Repeat and cover with the remaining two layers of sponge
Using a palette knife spread cover the cake in a thin layer of cream, spinning the turntable as you go to create a smooth finish
Place the remaining cream in a piping bag fitted with a French star tip and pipe a border around the edge of the cake
Decorate with sprinkles and place in the fridge to set for 1-2 hours before enjoying
Written automatically by CookOS, not by the creator.
Store assembled cake wrapped in cling wrap in the fridge for up to 3 days; the ube whipped cream frosting must remain chilled and is not suitable for room-temperature storage.
6-inch round cake tin · Baking tray (larger than cake tin for water bath) · Turntable (for frosting) · Palette knife · Piping bag with French star tip
Written automatically by CookOS, not by the creator.
Overfolding the meringue into the egg yolk mixture deflates the air bubbles. Fold gently in three additions and stop as soon as the streaks of white disappear.
The recipe is designed for a 6-inch tin. Using a larger tin will reduce baking time; a smaller tin will increase it. Adjust based on how the cake springs back when touched after 60 minutes.
Wrap assembled cake in cling wrap and refrigerate for up to 3 days. The ube whipped cream frosting is not stable at room temperature; keep chilled until serving.
Ube extract gives the distinctive flavor and color. Purple food coloring plus vanilla extract is a poor substitute and will not replicate the taste or traditional character of the dish.
The water bath provides gentle, even heat at 150°C, preventing the delicate sponge from drying out and ensuring a moist, fluffy crumb throughout the 60-minute bake.
