Ube Macapuno Cake cravings at night? You don’t have to worry about that anymore. Because now, you can make this cake at home. So whenever a sudden craving hits, you have the power to fight it off and feel satisfied in the end.
Cakes are majestic desserts. Many people around the world find it irresistible. I think it is rare to see someone who actually hates eating this pastry. So far, cakeshops continue to get their income from almost all the people from their vicinity. They buy it for celebrations, parties, and even on simple days. And there are also those who make these treats on their own. Like how we are about to do with the help of this recipe.
I know how much Filipinos love the combination of macapuno and ube. And now that they’re together as a pastry flavor, they can enjoy them in another exciting way. It is also a great opportunity for me to give my children a taste of this Filipino greatness. Given that they enjoy eating it as their dessert too!
Whenever I cook these kind of dessert, I always share it with friends. Mainly because my family cannot eat all of it. Amazingly my friends and family love this cake too. I receive compliments from them because of this super yummy treat.
Tips How to Make Ube Macapuno Cake
- You can either use grated fresh ube or cooked ube halaya.
- Feel free to add more ube flavoring or use purple food coloring if you want it to look more colorful.
- Do not discard the excess ube cake, you can use that to decorate your cake.
- Do not overdo when folding the meringue to the batter so the cake will still be spongy.
Can you already hear the ube macapuno cake calling for you? The recipe is happily inviting you to finally try it out. So you can finally enjoy it by yourself, share it with your friends, or make it for your family!
Ube Macapuno Cake Recipe
- 7 egg whites
- ½ tsp cream of tartar
- 5.29 oz white sugar for the meringue
- 7.72 oz all purpose flour
- 5.29 oz white sugar
- 1 tbsp baking powder
- 1 tsp salt
- 7 egg yolk
- 3.84 oz vegetable oil
- 5.74 oz milk
- 2 tbsp ube flavoring or more if needed
- 4.17 oz grated fresh ube
- 2.09 oz macapuno
- 7.05 oz cream cheese softened to room temperature
- 21.16 oz whipping cream
- 1 tsp vanilla extract
- 2.35 oz white sugar
- Preheat the oven at 340 ° F or 170 ° C. Prepare two 9 inch round pan and line the bottom with parchment paper.
- In a bowl, prepare the meringue by beating the egg white until frothy. Add the cream of tartar and continue to beat while gradually adding the sugar. Beat until soft peak forms.
- Sift and combine the flour, sugar, baking powder and salt. Add the egg yolks, vegetable oil, milk, ube flavoring and grated fresh ube. Mix until well combine. You can add more ube flavoring if you think the color is too dull.
- Fold ⅓ of the meringue into the flour mixture then immediately fold the remaining meringue until no streaks remain. Pour the batter into the round pans.
- Bake in a pre-heated oven for 40 - 45 minutes or when the centre of the cake bounce back when lightly touch.
- To make the cream cheese icing, place the cream cheese, whipping cream and vanilla extract, beat until pale. Gradually add the sugar, beat until firm peak forms.
- Remove the cake from the oven and let it cool for 15 minutes. When cool, run a knife on the side to loosen the cake from the pan. Trim the top of the cake to make it more even. Using a food processor, pulse the excess cake until it looks crumbly.
- Place the one cake on a serving plate and generously top it with icing. Put the second cake on top then fill the top and sides with cream cheese icing.
- Put 2 heaping tablespoon of macapuno on top. Place the remaining cream cheese icing into a piping bag and decorate the top of the cake. Serve and enjoy!