uBe (YaM) CaKe

To be honest this cake was just an accident .. initially I wanted to bake Ube Cake or Yam cake, just like the one sold at Red Ribbon bakeshop in Manila which, for me, is insanely yummy... With the purple yam crusts and light mousse frosting... it's heaven.

Problem was, I couldn't find a purple yam here in Singapore (sad). I scouted most of the supermarkets and grocery stores, even neighboorhood wet markets..but unfortunately couldn't find it...

So as my brother suggested, I used an yam essence (I know it's not so recommended as it is not natural) found on baking section of most supermarkets... but surprisingly... the cake turns out really good!!! Then I added some cherry M&Ms (yes, you read it right!). I guess it would have been better if I topped it with real cherries (next time I will).

 

For the cake: For Ube Chiffon cake, we need to prepare two separate batter mixture, then combine later on.

Batter 1: Cake mixture
2 1/4 cups cake flour
3 tsp baking powder
1 tsp salt
2/3 cup canola oil (or olive oil)
7 egg yolks
1/4 cup sugar
3/4 cup water

1 tsp vanilla

1/2 tsp yam essence

Batter 2: Merengue
7 eggwhites
1 cup sugar
1 tsp cream of tartar

• In a bowl, sift flour, baking powder, and salt.
• In a separate bowl, combine eggyolks, sugar, water, oil, and cocoa powder. Beat until frothy.
• Combine flour mixture with eggyolk mixture, and continue mixing until well blended. Texture is a gooey batter. Set aside.
• On a separate bowl and using an electric mixer, mixegg whites and cream of tartar. Then gradually add the sugar. Whipped at maximum speed until the egg white becomes merengue in texture (like a white foam).
• Combine batter 1 and batter 2 and fold using a rubber spatula. DO NOT MIX, but only carefully stir so not to deflate the eggwhites foam.
• Pour the mixture in a 10 inch round cake pan or any cake pan available, lined with waxpaper, or mists with oil.
• Place the cake pan in 175C pre heated oven for 40 minutes.

Whipped cream frosting:
2 cups whipped cream
2 cup powdered sugar (or confectioner's sugar)

• On a bowl, beat whipped cream until peaks.
• Gradually fold the powdered sugar.

Cake decoration:

• Divide the chiffon cake in three. So you have three round chiffon cake of equal size.
• Spread part of whipped cream frosting at the top of 1st half of Chiffon cake, and cover with the remaining 2 layer of Chiffon cake. So we have a three layered cake.
• Spread the remaining whipped cream frosting on top and sides.
• Garnish with cherries!

Enjoy!

key tip:
- keep the temperature of beaten cream at 1C to 5C temp.
- use oil instead of butter for a super moisted cake