![]() ![]() Cool: Take out from the oven and let cool completely before decorating.The sides will slowly turn brown, and it will start to lift away from the side of the pan. Bake for 43 minutes or until tothpick inserted in the center comes out almost clean.Tap 3-4 times on the counter top to release the bubbles. ![]() Gradually fold the egg whites (in 3 addition) to the flour and egg mixture. 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. Continue whisking in medium speed until stiff peaks (more or less 8 – 10 minutes). Gradually add the remaining sugar (in 3 additions to allow the sugar to dissolve). Whisk the Egg Whites: In a separate clean bowl, add the cream of tartar and egg whites and whisk until frothy/bubbly, around 30 seconds.Carefully fold the flour until fully incorporated and no more lumps. Add the Dry Ingredients: Sift the cake flour and baking powder onto the mixture.Make the Cake Batter: Using electric mixer or wire whisk, mix egg yolks, half of the sugar, milk and vegetable oil Add the grated purple yam and continue mixing until fully combined.If you do not have a potato ricer, you can use a fine cheese grater to do this. The potato ricer produces a soft and fluffy purple yam. I persoanlly like using a potato ricer to do this. Mash the Purple Yam: There are several ways that you can do this.Having the skin on while boiling will help retain the vibrant purple color of the yam. Set aside and cool until manageable to handle to remove the skin. You know that it is already cook when you can easily insert a toothpick in the center all the way to the bottom. Depending on the size of the purple yam you are using, you might need to cook it longer or shorter. With the skin still on, boil the purple yam for about 10-15 minutes of until soft. Pour water in pan and transfer the cleaned purplem yam. Prepare the Purple Yam: Wash and scrub the purple yam.1/4 teaspoon Cream of Tartar (or 1/2 teaspoon flavorless white vinegar or fresh lemon juice).4 tablespoon Vegetable Oil or any Flavorless Oil.1/2 cup granulated Sugar (allocate 1/3 for the egg yolk mixture, and the remaining for the egg white mixture).When you remove it, it should hold the shape of the measuring cup) 1/3 cup packed grated Purple Yam (Put the grated purple yam in 1/3 cup pressing it every time you add more.2/3 cup Cake flour (sifted: sift first before measuring).3 large Eggs (separate egg yolk and egg white) – room temperature.You have to try to make this all natural Ube Cake, you will not regret it □ Let’s get started! I have to say, I love how this cake turned out! It’s so good! I cannot be even more happier and pleased. I decorated the top with additional plain whipped cream too. I used White Chocolate Buttercream Whipped Frosting but I added more whipped cream to make it softer and lighter and less sweet. Although, this is more moist than the usual chiffon cake because of the addition of grated purple yam. This cake is so soft and moist, it is a chiffon cake after all. True enough, the cake came out in perfect purple color without the use of any food coloring. 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. Very much different from what we have in the Philippines which is light purple. 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. I had a plan in my mind on how to do it, luckily enough I did not have to execute. All of the recipes I saw online uses food coloring which is something I wanted to avoid. This is one challenged I had while I was creating this recipe. 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. I had always been fascinated with this cake and I had always been wanting to try to make it. This is one cake that I missed from time to time, although there are Filipino Bakery that sells this cake here in Canada. The vibrant purple color of desserts made from purple yam makes it attractive and intriguing to those who have not seen or tried it. We have variety of dessert in the Philippines that uses purple yam, like Ice Cream, Tarts, Swiss Roll, Cookies, Cakes and Jams. Ube Cake or Purple Yam Cake is one of Filipino famous dessert. ![]()
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