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Method:
1- Grease and flour the bottoms of two 9x2-inch round cake pans.
2- Whisk together cake flour, sugar, baking powder, and salt in a large bowl until
well combined. Add yolks, oil, milk, and ube flavoring; whisk until smooth.
3. In a separate bowl, beat egg whites almost until stiff oeaks from. Fold the
whites into the yolk mixture in two additions.
4. Divide the batter evenly between the prepared pans.
5- Bake at 350F for 20 to 25 minutes. Let the cake rest for 3 minutes ( or until if
falls in below the top edge of the pan), then invert the cake until cool. If it
feels like the cake will fall out of the pan, let it cool right side up.
6- Make the icing: In the bowl of an electric mixer fitted with the whisk
attachment, whop cream until medium peaks form. Gradually add powdered sugar, 1
tablespoon at a time, Add ube flavoring.
7- Assemble the cake: Slice off cake tops to keep the height uniform and to level
off surface. Reserve trimmings and place in a food processor to turn into crumbs.
8- Place one cake layer on top of a cake board. Place about 1 cup whipped cream
over the cake, then spread evenly using an offset spatula. Add about 1/3 to 1/2 cup
macapuno strips. Top with the other cake layer, then ice the cake with the
remaining whipped cream, covering the top and sides.
9- Dust sides with the ube cake crumbs. Use remaining cream to pipe shells on the
borders. Decorate cake top with macapuno strips, placing them on the center of the
cake inside the piped borders. Refrigerate for at least 2 hours before serving.
http://usnewnews.blogspot.com/2013/03/ube-macapuno-cake-recipe.html